Ingredients
Primary Ingredients:
Full-Fat Coconut Milk or Coconut Cream: One can (400ml) of full-fat coconut milk or coconut cream forms the base of this mousse. The coconut’s rich, creamy texture is essential for achieving the perfect consistency.
Dark Chocolate: Use 200 grams of high-quality dark chocolate. Ensure that it’s dairy-free, with a cocoa content of at least 70% for a deep, rich flavor.
Sweetener: 1/4 cup of maple syrup or agave syrup adds the necessary sweetness. These natural sweeteners are a healthier choice compared to refined sugars.
Vanilla Extract: One teaspoon of pure vanilla extract enhances the flavor profile, adding a warm, aromatic note.
Salt: A pinch of salt balances the sweetness and intensifies the chocolate’s flavor.
Optional Ingredients:
Coconut Whipped Cream or Aquafaba: For extra fluffiness, add 1/2 cup of whipped coconut cream or aquafaba. Aquafaba, the liquid from a can of chickpeas, is an excellent vegan substitute for egg whites.
Vegan Chocolate Chips or Shavings: For garnish and added texture, consider using vegan chocolate chips or shavings.
Preparation Steps
1. Preparing the Coconut Milk: Begin by refrigerating the can of coconut milk overnight. This step is crucial as it separates the thick cream from the liquid. Chilling ensures that you can easily scoop out the cream, which is essential for achieving the desired mousse texture.
2. Melting the Chocolate: Break the dark chocolate into small pieces and melt it gently. You can use a double boiler for this, placing a heatproof bowl over simmering water. Stir the chocolate continuously until it’s completely melted and smooth. Alternatively, you can use a microwave, heating the chocolate in short bursts and stirring in between to prevent burning.
3. Preparing the Coconut Cream: Open the chilled can of coconut milk and carefully scoop out the solidified cream into a mixing bowl. Avoid using the liquid portion, as it can make the mousse too runny. Whisk the cream until it’s smooth and creamy. This step can be done with a hand whisk or an electric mixer.
4. Combining Ingredients: Add the melted chocolate to the whisked coconut cream. Follow this by adding the maple syrup or agave syrup, vanilla extract, and a pinch of salt. Mix until all the ingredients are fully incorporated and the mixture is smooth. The salt not only enhances the flavor but also balances the sweetness, providing a more complex taste.
5. Adding Extra Fluffiness: If you prefer a lighter mousse, gently fold in the whipped coconut cream or aquafaba. To whip aquafaba, use an electric mixer to beat the liquid until stiff peaks form. Fold it carefully into the chocolate mixture to avoid deflating the air bubbles.
6. Chilling the Mousse: Divide the mousse mixture into individual serving cups. Cover each cup with plastic wrap and refrigerate for at least one hour. Chilling not only sets the mousse but also deepens the flavors, making it even more delicious.
7. Garnishing: Before serving, garnish the mousse with vegan chocolate chips or shavings. You can also add a sprinkle of cocoa powder or a dollop of coconut whipped cream for an extra touch of elegance.
