Indulgent Vegan Chocolate Mousse

This recipe began its life as a vegan frosting, over at Chocolate Covered Katie (you can check out my take on the original recipe here), but pop it in the fridge overnight and, voila, you have vegan chocolate mousse! While it's good as a frosting, it's great as a mousse, so it's a wonderful surprise that this transformation is as simple as a little bit of extra time in the fridge (and just a tiny little tweak of the ingredients).

The texture of the mousse is as light and airy as the non-vegan versions that contain things like egg yolks or gelatin. Be sure to serve it chilled, though, since the mousse softens slightly as it warms. The hands-on time for this dessert is ridiculously low (though you will have to exercise your patience while it chills), so it makes a great, simple finish to an elaborate dinner.

Indulgent Vegan Chocolate Mousse

adapted from Chocolate Covered Katie

1 can regular coconut milk (light versions won't work)

1/4 cup cocoa powder

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract (optional - a mint version would be great, too!)

Sweetener to taste (sugar or sugar substitutes will work)

Open an unshaken can of coconut milk and allow to stand, uncovered, in the fridge overnight. (If you're worried about spills, you can transfer to a bowl, but don't cover it and, whatever you do, don't shake it). This should allow your coconut milk to become very, very, very thick (think chilled butter consistency).

During thickening, the coconut milk will have separated into two layers - the thick white layer on top, and a thin watery layer underneath. Scoop the thick top layer into a medium mixing bowl, using a spoon, and reserve the coconut 'water' for later use. Stir in the cocoa, extracts and sweetener until smooth and well combined. The mixture will be quite thick. Gradually stir in 1-2 tablespoons of the  'water' until you have a somewhat thin pudding-like consistency - note that the mousse will thicken considerably after time in the fridge.

Transfer to individual serving bowls, and return to the fridge for a few hours before serving. Mousse should set after about 3-4 hours. Store any leftovers in the fridge in an airtight container.

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