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CHOCOLATE MOUSSE (Vegan friendly)

CHOCOLATE MOUSSE (Vegan friendly)
Indulge in this incredibly easy, creamy, and delicious chocolate mousse that is sure to impress everyone at your gathering! Made with just a few simple ingredients, this recipe delivers a rich and velvety texture that melts in your mouth. Perfect for any occasion, you can easily cut the recipe in half for a smaller serving—or go all out and make enough to share with friends and family. Whether you’re an experienced chef or a novice in the kitchen, this chocolate mousse is a foolproof dessert that guarantees satisfaction and smiles all around!

CHOCOLATE MOUSSE (Vegan friendly) by Dr. Cindy Tanzar

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Plan: (Maintenance Vegan)

Serving information: Makes 4-5 servings.

So easy, creamy and delicious! Everyone will love this recipe. It can be cut in half easily.

INGREDIENTS

  • 2 cans full fat coconut cream (like Thai) (use 3 cans if you want to whip one to use as a topping)
  • 2 Tbsp Swerve confectioners
  • 3 Tbsp unsweetened cocoa powder
  • 1/4 tsp. Pink Himalayan salt
  • Lily’s chocolate chips, chopped (garnish or added to mousse if you want texture)

INSTRUCTIONS

  1. Place cans of coconut cream in the refrigerator overnight. Without shaking and keeping upright, open the cans and carefully scoop out the thick cream on the top into a small/medium mixing bowl.
  2. Cans of coconut cream vary widely, so your cream may be soft or hard. If your cream is hard, you will need to set it out to soften a bit before you can whip it.
  3. Whip the coconut cream until it is thick and creamy with a hand mixer. Add in the Swerve Confectioners and beat again until well-combined. The amount of cream in each can may also vary. If your can is 2/3-3/4 cream, set aside a few tablespoons to use as a topping, if desired. If there is not enough cream, use a separate can to whip for a topping.
  4. Add the cocoa powder and salt, beating until smooth and thick. The cocoa powder will thicken your whipped cream.
  5. Spoon the mousse into serving dishes and top with whipped coconut cream. Sprinkle chopped Lily’s chocolate chips on top.
  6. While this dessert can be eaten immediately, it is best to refrigerate until set.
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