Silky vegan chocolate mousse for your chocolate cravings

This creation of a velvety chocolate mousse transcends the ordinary, turning a handful of simple ingredients into an indulgent experience. In this recipe, we will finely meld vegan dark chocolate with the creaminess of coconut milk. Thank us later because we will be transforming your kitchen into a haven of decadence.

This mousse is an invitation to relish the finer things in life without compromising on values. The key to achieving that coveted light, airy texture lies in the precision of your technique. Melt the chocolate to silky perfection, then whip the coconut cream until it’s impossibly fluffy. This chocolate mousse is so velvety, that it glides effortlessly from spoon to mouth, delivering a heavenly experience with every bite.

This vegan chocolate mousse celebrates chocolate in its most exquisite form. The vibe of this chocolate mousse is amped up by the use of maple syrup. Serve it chilled, adorned with fresh berries or a sprinkle of cacao nibs, and let your taste buds revel in this guilt-free indulgence. It’s not just a dessert; it’s a triumph of creativity and taste.

Ingredients:

• 225 gm semisweet dark chocolate, broken into 1/2-inch pieces
• 240 ml unsweetened almond milk
• 2 tbsp agar-agar powder
• 2 tbsp water
• 1 tsp pure vanilla extract
• 240 ml coconut cream, chilled
• 3 tsp maple syrup
• A pinch of sea salt

Directions:

• Melt the chocolate by placing it in a heatproof bowl over a pot of simmering water. Stir occasionally until smooth, then remove from heat and let it cool slightly.
• In a small saucepan, combine the almond milk and agar-agar powder. Bring to a gentle simmer over medium heat, whisking constantly, for about five minutes, or until the agar-agar is fully dissolved. Remove the pan from heat and stir in the water and vanilla extract.
• In a separate bowl, use an electric mixer to beat the chilled coconut cream until fluffy. Gradually add the maple syrup and a pinch of sea salt, continuing to whip until well combined.
• Slowly pour the almond milk mixture into the melted chocolate, whisking until smooth. Gently fold the whipped coconut cream into the chocolate mixture until fully incorporated, being careful not to deflate the whipped cream.
• Serve the mousse with a ladle into serving dishes and refrigerate for at least a couple of hours, or until set. Garnish with a dollop of whipped coconut cream or fresh berries if desired.
• Enjoy your rich and velvety vegan chocolate mousse!

Keep in mind some key tips to whip up your vegan chocolate mousse. Focus on using high-quality dark chocolate. Aim for 70% cacao or more. It adds a really rich flavor that makes a difference in the mousse. When you melt the chocolate, try using a double boiler so you don’t scorch it; if you're going for the microwave, do it in short bursts and stir often to keep an eye on it. Make sure your coconut cream is nice and chilled for a few hours or overnight if you want that fluffiness to come through. If you’re looking for a creamier texture, opt for full-fat coconut milk and chill it beforehand.

When you whip up the coconut cream, go for soft peaks, but watch out—overwhipping can lead to graininess, and nobody wants that. If you prefer it sweeter, maple syrup or agave nectar works better than refined sugar and gives it a richer and more indulgent taste. And let's not forget the crucial role of vanilla extract! A dash of vanilla extract is great for enhancing the chocolate’s depth. If you like a touch of bitterness, a pinch of espresso powder can give the chocolate flavor a little extra kick without being too much.

Once it’s all mixed, let your mousse chill for at least four hours or even overnight. This helps it set properly, and you’ll get the texture just right when it’s time to serve. You can top it with fresh fruit, nuts, or cacao nibs for an added pop of flavor and a nice look. Enjoy your smooth, indulgent treat!

For a chocolate blast try these dairy-free chocolate drinks. These drinks offer guilt-free indulgence during the holidays and beyond.