When there’s chocolate mousse on the menu, as far as I’m concerned, you can keep your crème brûlée, tarte tartin, and cupcakes! Chocolate mousse is king.
Nothing is better than that rich, creamy, melt-in-your-mouth taste that mousse provides, and when paired with decedent dark chocolate, it’s a winning dessert fit for dinner parties (or eating alone in your room during a long Netflix binge). Don’t judge me!
Coconut cream has become somewhat of an obsession for me lately. I’ve been whipping up batches for berries crumbles, smoothies, and different versions of this recipe for months now. While there are literally countless ways to make vegan chocolate mousse, this coconut cream version is one of my favourites since it’s so simple yet incredibly rich.
This recipe yields a denser mousse, so very little goes a long way if you want to satisfy a sweet tooth. But boy oh boy is it ever so lovely and creamy! I find I can easily have a small bowl, be perfectly satisfied, yet still feel light and comfortable (not something often afforded by rich desserts). I think we can safely thank the coconut cream for that.
For the non-converted, whipped coconut cream is a pure delight to consume—but it can be a delicate process. It all comes down to finding the right brand of coconut cream that thickens really well when chilled.
I’ve been trialling so many different options as of late, and found the pictured brand (above) to offer the thickest cream after chilling overnight. There should be several different brands on offer at your local supermarket. Be patient. Try them all. Choose whichever works best and stick to it like glue.
If you end up making this mousse then be sure to let me know! Use the hashtag #thehungrypiggy on Insta so I can see the results!
Coconut Cream Chocolate Mousse
- 1 large carton of coconut cream (chilled overnight). You can use 3 chilled cans of coconut cream instead granted they yield a good amount of thickened cream each.
- 1 teaspoon of vanilla
- 1/4 teaspoon of salt
- 200g of vegan dark chocolate
- 1/2 cup almond milk
- Using a double boiler, melt dark chocolate then whisk in almond milk. Remove from heat to cool.
- Scoop out chilled coconut cream from the carton or cans and add to a mixing bowl. Pro tip: Chilling the coconut cream overnight thickened about 3/4 of the cartoon, while the rest was watery (discard this part or keep for another use like my smoothie bowls.)
- Using an electric beater or stand mixer, whip cream for a few minutes on medium speed. Add vanilla and salt and continue to mix for a further minute or so. Pro tip: Chill your mixing bowl for about 30 minutes in the freezer along with the beaters from your electric mixer. This will help keep make the whipping process a breeze.)
- Once chocolate is cool to touch, add to your whipped coconut cream mixture and combine.
- Scoop mixture into small bowls or glasses and chill for at least four hours. Serve with grated chocolate or fresh berries.