Luscious Lavender and Rosewater Chocolate Mousse

Allergens

Nuts (Almond Milk), Coconut

Ingredients

• 1 cup unsweetened almond milk
• 1 1/2 cups vegan dark chocolate, chopped
• 2 tablespoons culinary lavender flowers
• 1/4 cup rosewater
• 1 cup coconut cream
• 1 teaspoon pure vanilla extract
• Pinch of sea salt

Instructions

1. In a small saucepan, gently heat the almond milk with the chopped chocolate until smooth and silky. Stir in the lavender flowers and let steep for 30 minutes to infuse the flavors.
2. Remove the saucepan from the heat and strain the mixture through a fine mesh sieve into a large mixing bowl, pressing on the lavender flowers to extract as much flavor as possible. Discard the lavender.
3. Whisk in the rosewater, vanilla extract, and sea salt until well combined.
4. In another large mixing bowl, whip the coconut cream until it forms stiff peaks. Fold the whipped cream into the chocolate mixture gently but thoroughly, taking care not to deflate the mousse.
5. Divide the mousse among six elegant dessert glasses and refrigerate for at least 4 hours or until firm.

Chef’s Insight

The combination of lavender and rosewater adds a sophisticated touch to this vegan chocolate mousse, making it perfect for special occasions or as a unique dessert option.

Notes

This recipe is dairy-free, egg-free, and vegan-friendly.