Enchanting Vegan Chocolate Mousse

Allergens

Coconut (for the whipped cream and mousse), Soy (optional for the milk)

Ingredients

• 1 cup non
• dairy milk (almond or soy)
• 1/2 cup coconut cream
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 2 cups dairy
• free whipped cream (coconut
• based)
• Fresh raspberries and mint leaves for garnish

Instructions

1. In a medium saucepan, combine non dairy milk, coconut cream, cocoa powder, and maple syrup over low heat. Whisk until well combined and smooth.
2. Add the vanilla extract to the mixture and remove from heat. Let it cool for about 5 minutes.
3. In a large bowl, gently fold the dairy free whipped cream into the cooled chocolate mixture until fully incorporated and no streaks remain.
4. Divide the mousse evenly into two elegant glasses or dessert dishes. Refrigerate for at least 2 hours or overnight to set.
5. Before serving, garnish with fresh raspberries and mint leaves.

Chef’s Insight

The key to the perfect vegan chocolate mousse is to ensure the mixture has cooled enough before adding the whipped cream. This will prevent it from becoming too runny.

Notes

This recipe is perfect for a romantic brunch or a special dessert to enjoy with loved ones.