If you’re craving a delightful dessert that combines rich chocolate flavor with creamy coconut bliss, look no further! This Vegan Chocolate Mousse with Coconut Cream is simple to prepare and will leave your taste buds dancing with joy.
Ingredients
- 1 cup silken tofu, drained
- 1/2 cup dark chocolate chips (dairy-free)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 can coconut milk, chilled
- 2 tablespoons powdered sugar (optional)
Instructions
Step 1:
Melt the dark chocolate chips in a microwave or double boiler until smooth.
Step 2:
In a blender, combine silken tofu, melted chocolate, maple syrup, vanilla extract, and salt. Blend until creamy and well combined.
Step 3:
Spoon the mousse into serving cups and refrigerate for at least 1 hour to set.
Step 4:
For the coconut cream, scoop out the solid part of the chilled coconut milk into a bowl (save the liquid for smoothies).
Step 5:
Whip the coconut cream with a mixer until fluffy, adding powdered sugar if desired.
Step 6:
Once the mousse is set, top each cup with coconut cream.
Step 7:
Optional: garnish with chocolate shavings or fresh berries.
Pairings
- Fresh Fruit: The acidity and sweetness of fresh fruit create a beautiful contrast with the rich mousse.
- Sprinkle of Nuts: Chopped nuts add a delightful crunch that complements the creamy texture.
- Scoop of Sorbet: A refreshing scoop of your favorite sorbet is perfect for balancing the sweetness.
Storage Tips
- Refrigerate any leftover mousse in an airtight container for up to 3 days.
- The coconut cream can also be stored separately in the refrigerator for a couple of days.
- Avoid freezing as the texture may change once thawed.