Wednesday, February 29, 2012

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

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.

Pin It
This post has been shared at:
The Southern Institute: Creative Me Monday - The Girl Creative: Just Something I Whipped Up - Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday - Brassy Apple: Make It Monday - Mrs. Happy Homemaker: Makin' You Crave Monday - I should be mopping the floor: Mop It Up Mondays - Crazy for Crust: Crazy Sweet Tuesday - Today's Creative Blog: Get Your Craft On - Home Stories A to Z: Tutorials & Tips - Sugar Bee Crafts: Take a Look Tuesday - Hope Studios: Tutorial Tuesday - New Nostalgia: Anti-Procrastination Tuesday - My Girlish Whims: Your Whims Wednesday - Ginger Snap Crafts: Wow Me Wednesday -  JAQS Studio: Made By Me - Clean & Scentsible: The Creative Spark - Oopsey Daisy: Wednesday's Wowzers - Sew Much Ado: We Did It Wednesday - Lil' Luna Link Party - The NY Melrose Family: Whimsy Wednesdays - Southern Lovely: Show & Share - Mrs. Fox's Sweets - Lady Behind the Curtain: Cast Party Wednesday - Something Swanky: Sweet Treats Thursday - Bear Rabbit Bear: Things I've Done Thursday - Somewhat Simple: Strut Your Stuff Thursday - House of Hepworths: Hookin' Up with HoH - The Crafty Blog Stalker: Blog Stalking Thursday - Allie Makes: Making it with Allie - A Glimpse Inside: Catch A Glimpse Thursday - Crafty, Scrappy, Happy: Crafty, Scrappy, Happy, Me - Delightful Order: Delightfully Inspiring Thursday - Domesblissity: Thriving on Thursdays - Gluesticks: Get Your Brag On - Diana Rambles: Thematic Thursday - Days of Chalk and Chocolate: Latest and Greatest - Happy Hour Projects: Freestyle Friday - Toys in the Dryer: Fun Stuff Fridays - Chic on a Shoestring: Flaunt it Friday - Simply Designing: Simply Link - Creation Corner: Friday Link - The Shabby Nest: Frugal Friday - Five Days...5 Ways: Free-for-All Friday - Teaching Good Eaters: Food Adventure Friday - Whipperberry: Friday Flair - Sassy Sites: Free For All Friday - Jennifer Cooks: Fusion Friday - Rattlebridge Farm: Foodie Friday - A Little Knick Knack: EBTKS - Every Creative Endeavor: Everybody's Creative Endeavor - Sweet as Sugar Cookies: Sweets for a Saturday - Six Sisters' Stuff: Strut Your Stuff Saturday - Addicted to Recipes: Scrumptious Sunday

12 comments:

  1. Oh yum more vegan chocolatey goodness!!!

    ReplyDelete
  2. wow. simple and sounds delicious. i have got to try this - pinning now.

    jess @
    tupelocreative

    ReplyDelete
  3. I love chocolate mousse-and this seems like such a perfect way to make it vegan and still have it taste just as good (if not better?). Awesome!

    ReplyDelete
  4. This looks so tastey. Thank you for sharing at Whimsy Wednesday over at The NY Melrose Family.

    ReplyDelete
  5. Super yummy!! Thanks for sharing at Things I've Done Thursday! www.bearrabbitbear.com

    ReplyDelete
  6. Ooooo wow! I can tell this recipe is dangerous!!

    ReplyDelete
  7. Yum! I discovered CCK's recipe a few months ago and love it... I'll have to try your take. I love the idea of using a mint extract!

    ReplyDelete
  8. thanks so much better for me and so yummy come see me at http://shopannies.blogspot.com

    ReplyDelete
  9. I think I have to try this recipe, looks so easy and tasty. And coconut milk is a staple in our pantry! Thanks for sharing this one too at Scrumptious Sunday at Addicted to Recipes!

    ReplyDelete
  10. yumm! love this :) :) how much servings does it make and how large? Thanks!!

    ReplyDelete