Why Vegan Chocolate Mousse?
I’ve been curiously observing the vegan diet trend and, considering the rapidly growing world population, I can see that the plant based diet is here to stay. This made me look more closely into popular, basic ingredients like milk and cream, which I use a lot of.
There really are plenty of vegan alternatives to replace them with. Coconut cream, for example (number one cream alternative in the vegan dessert world) produces the most amazing vegan chocolate mousse, which I think all veganism skeptics should try. That’s why the answer to “why Vegan Chocolate Mousse” is: because it is light, really delicious, easy to make and much healthier than the egg and regular cream version.
Now, I can’t give the full credit to my curiosity while doing the vegan talk. My partner was recommended gluten and dairy free diet, and knowing his sweet tooth, this Tipsy, Vegan Chocolate Mousse is one of my attempts in trying to satisfy his sweet cravings with things that are good for him! And it is working!
Although, coconut cream can be flavoured in many ways, for those who never used this yummy ingredient I’d suggest to test Baileys, Nutella, vanilla or coffee extracts, melted white or dark chocolate or a bit of rum, brandy or other favourite liquor.
My Tipsy, Vegan Chocolate Mousse has some vanilla extract, dark chocolate & a bit of rum, but you can keep it simple and pick just one of them. This will make it the easiest ever, 3 ingredients, vegan dessert (coconut cream, confectioners sugar & your choice of flavouring). Give it a go!
Tipsy, Vegan Chocolate Mousse takes only 10 minutes to make
In addition to that, excluding the chilling time, Tipsy, Vegan Chocolate Mousse takes literally 10 minutes to make. Whisk that lovely coconut cream with other ingredients to make it beautiful, fluffy and light, pour into the serving dishes and you’re done! Isn’t this the most amazing, “OMG! I forgot to make a dessert and they’re going to be here in 10 minutes” idea?
Love it, love it, love it!
- 2 cups coconut cream (cream removed from 2 cans of coconut milk)
- 8 tbsp confectioner’s sugar
- 1 tsp vanilla extract
- 3 oz melted, dairy free chocolate or 3 tbsp cocoa powder
- 2 tbsp brandy
- You can replace brandy and cocoa powder with 2 generous tbsp of Nutella, or Baileys liquor. You can also use white instead of dark chocolate.
- Place coconut milk cans in the fridge for about 20min - the coconut cream should get pretty solid and gathered on the top of the remaining liquid at the bottom of each can.
- Using a spoon, remove the cream and reserve the liquid part for another use.
- Place the coconut cream along with sugar and vanilla extract in a bowl and whisk for about 3-4minutes.
- Split the mixture in half. Reserve one half and add chocolate to the other half. Whisk it for for 3 minutes.
- Pour both mixtures to serving dishes and place in the fridge to chill and thicken a bit or enjoy straight away!