This secretly vegan chocolate mousse is sort of probably the richest and creamiest chocolate mousse you’ll ever eat, vegan or not!
Soy Free
Dairy Free
Vegan
Keto Pleasant
No Heavy Cream
A easy and silky-smooth chocolate mousse you may whip up in minutes, no range required!
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This tastes like fancy-restaurant chocolate mousse.
Like I-should-put-on-makeup-and-heels chocolate mousse.
Or I-totally-went-to-culinary-school-in-France chocolate mousse.
Serve it to visitors, and they’ll assume you spent hours getting ready the luxuriously {smooth} and velvety chocolate dessert.
However there’s no want to decorate up, and also you undoubtedly don’t want a culinary diploma, as a result of the recipe is deceptively straightforward to make!
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Serve the chocolate coconut mousse plain, or it additionally makes a fantastic chocolate frosting for any of the next:
Vegan Chocolate Cake
Candy Potato Brownies
Vegan Chocolate Cupcakes
Keto Cake (flourless recipe)
Vegan Chocolate Mug Cake
Vegan Chocolate Mousse Substances
This straightforward vegan chocolate mousse requires simply three components, no aquafaba, avocado, or tofu required.
I like so as to add a tablespoon of dutch cocoa powder for a richer taste, however you may skip it should you don’t have any available. Be sure you use full-fat canned coconut milk or coconut cream for greatest outcomes, because it won’t whip up with decreased fats or carton coconutmilk.
After you have the fundamentals down, be at liberty so as to add a little bit vanilla extract or whip in a banana, half of tsp on the spot espresso, or 2-Three tablespoons of peanut butter to make an out-of-this-world scrumptious chocolate peanut butter mousse.
Above – watch the video the right way to make vegan chocolate mousse!
Vegan Chocolate Mousse
A straightforward creamy vegan chocolate mousse recipe you may make in below 5 minutes!
Whole Time 5 minutes
Yield 1 1/Four cup
Substances
- 1 can coconut milk or cream (For coconut-free, strive: Wholesome Chocolate Pudding or Avocado Chocolate Mousse)
- 1/4 cup cocoa powder
- 1 tbsp dutch cocoa powder or extra common
- 3-4 tbsp powdered sugar or erythritol (or 2 tbsp for further darkish)
- elective half of tsp pure vanilla extract
- elective 2-Three tbsp peanut butter
Directions
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Both refrigerate the coconut milk can in a single day, or open and freeze about 10 minutes. (I retailer a can within the fridge so there’s all the time one able to go. Be sure you use full-fat canned coconut milk for this recipe. Strive to not shake the can, since you need the cream separate from the water beneath.)As soon as chilly, open the can and switch solely the thick half to a bowl. Discard the watery half, or save for an additional recipe. Utilizing both a stand mixer or hand beaters (or a fork and a ton of power and endurance), whip the cream till {smooth}. Add remaining components and whip till it kinds a mousse-like texture. View Vitamin Information
Notes
MORE VEGAN CHOCOLATE RECIPES
Vegan Chocolate Chip Cookies
Chocolate Banana Bread
Chocolate Truffles
Vegan Brownies
Vegan Scorching Chocolate
Brownie In A Mug
Chia Pudding Recipe
Keto Brownies
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