VEGAN CHOCOLATE MOUSSE

VEGAN CHOCOLATE MOUSSE // The Kitchy Kitchen

Mousse has such a classic decadence, like a cream puff or eclair. It almost seems fussy or old fashioned with how on-the-nose its yumminess is. The ingredients are simple: eggs, chocolate, sugar, and little else, so if you’re allergic to eggs or vegan, mousse is pretty much off the table. Until now, that is! For this vegan chocolate mousse I started with a dense chocolate pudding, and then folded in very stiffly whipped coconut cream.  The result is delicious and rich, just like the original. Enjoy! 

VEGAN CHOCOLATE MOUSSE // The Kitchy Kitchen

VEGAN CHOCOLATE MOUSSE // The Kitchy Kitchen

VEGAN CHOCOLATE MOUSSE // The Kitchy Kitchen

INGREDIENTS

For 1 quart of mousse

2 tablespoons kuzu starch

2 cups chocolate almond milk

1/4 cup arrowroot powder

1/4 cup unsweetened cocoa powder

I used Valrhona; if you use a lower quality cocoa, you may need to use a little more.

1/2 teaspoon cinnamon

1/8 teaspoon cayenne

small pinch of salt

6 tablespoons agave nectar

1 teaspoon vanilla extract

2 cups coconut whipped cream (recipe below)

DIRECTIONS

Mix the kuzu with 2 tablespoons of almond milk until dissolved in a small bowl and set aside.

Mix the arrowroot powder, cocoa powder, spices, and salt together in a medium size saucepan. Make sure there are not lumps. Add about 1 cup of almond milk and agave nectar, and mix until thoroughly combined with no lumps. Stir in the rest of the almond milk and simmer over medium heat, stirring continuously. Add the kuzu mixture and blend until thickened. This will happen quickly, so keep your eye on it. Take it off of the heat and add in the vanilla. It should be very thick. Stir together and set in the fridge over night.

When ready to serve, take the set pudding out of the fridge, pour off any liquid that separated on top, and then pour the pudding it into a large bowl.  Fold one-third of the coconut whipped cream into the chocolate mixture, then fold in the remainder of the cream just until incorporated, but don’t overdo it or the mousse will lose volume. Transfer the mousse to a serving bowl or divide into serving dishes and enjoy.

INGREDIENTS (COCONUT WHIPPED CREAM)

Makes 2 cups of whipped cream

1 15-ounce can coconut milk

full fat is necessary, I used Native Forest.

1 tablespoon agave nectar

1 teaspoon vanilla extract

DIRECTIONS

Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.  Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave, and vanilla extract on very stiff until peaks form, about 5 to 7 minutes. You need it very stiff so it can support the pudding.

One thought on “VEGAN CHOCOLATE MOUSSE

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>