Ingredients
-
1 (14 oz) can of coconut milk, full-fat
-
1 cup dairy-free dark chocolate chips
-
2 tablespoons maple syrup (adjust to taste)
-
1 teaspoon vanilla extract
-
1 A pinch of sea salt
-
1 Fresh berries or chopped nuts for garnish (optional)
Directions
Before serving, garnish your French-inspired Vegan Chocolate Mousse with fresh berries or chopped nuts if desired. Enjoy the elegance of French cuisine in every spoonful.
This Vegan Chocolate Mousse can also be made ahead and stored in the refrigerator for up to 2 days.
Steps
|
1
Done
|
Begin by chilling the can of coconut milk in the refrigerator for at least 4 hours or overnight. This will help the coconut cream separate from the liquid. |
|
2
Done
|
Open the chilled can of coconut milk without shaking it. Scoop out the thick coconut cream into a microwave-safe bowl, leaving the clear liquid behind. You should have about 1 cup of coconut cream. |
|
3
Done
|
In a separate microwave-safe bowl, add the dairy-free dark chocolate chips. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth. |
|
4
Done
|
Pour the melted chocolate into the bowl with the coconut cream. Add maple syrup, vanilla extract, and a pinch of sea salt. Mix everything together until well combined. |
|
5
Done
|
Transfer the mixture to a blender or food processor and blend until it becomes silky smooth and airy, about 1-2 minutes. |
|
6
Done
|
Taste the mousse and adjust the sweetness with more maple syrup if desired. |
|
7
Done
|
Divide the chocolate mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours to set. |
-400x400.png)