A chocolate mousse adds a touch of class to any home-cooked meal, and if you are dairy-free, this coconut cream version is worthy stand-in for the classic. Before adding the cocoa, separate some of the whipped coconut cream to top your mousse for a two-toned, sweeter presentation.
If you can’t get enough of whipped coconut cream, check out these vegan recipes for strawberry coconut cream parfait and banana coconut ice cream.
Notes
To whip coconut cream, you’ll need one can of chilled coconut milk, a few teaspoons of your favorite sweetener (like powdered sugar), and a teaspoon of vanilla extract. Learn how to whip coconut cream here.
Ingredients
1 can coconut cream, whipped (see note)
2 tablespoons unsweetened cocoa powder, plus more to taste
Powdered sugar or other sweetener to taste, optional
Raspberries, optional
Directions
- Whip the coconut cream as directed. Remove about a quarter of the whipped coconut cream and set aside.
- Add two tablespoons of cocoa powder and continue to whip. Add more cocoa powder or sweetener to taste, if needed.
- Divide chocolate mousse mixture into two small cups or bowls. Add a dollop of reserved whipped coconut cream and top with raspberries or other garnish.
Information
- Category
- Desserts, Chocolate
- Yield
- 4 servings
- Cook Time
- 15 minutes
Nutrition
- Calories per serving
- 265
Image Source: POPSUGAR Photography / Leta Shy
POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.
Source: A Vegan Chocolate Mousse That's Ready to Serve in 15 Minutes : PopSugar
