EASY CHOCOLATE MOUSSE RECIPE - Combet Pamella

I win him over even MORE when it is a not-so-sweet treat that also happens to be dairy-free… please enter this Easy Chocolate Mousse recipe!!

As soon as I whipped up a batch of this vegan chocolate mousse I knew it was game over.

he light and delicate texture from the coconut cream mixed with the rich and sultry bite of cocoa powder…

And then topped off with a sprinkling of chocolate shavings and a few raspberries…

THIS is the dessert recipe the hubby will request for Valentine’s Day for YEARS to come.

If you have a significant other with taste buds similar to Mr. ET’s then you’ll want to read on below. You will learn how to make chocolate mousse, what ingredients you will need, the best mixer to use, storing and serving tips, and how to make this chocolate mousse keto and vegan!

This Easy Chocolate Mousse Recipe is a simple Valentine's Day or romantic date night dessert recipe to make for your

loved one!

Course Dessert

Cuisine American

Keyword chocolate mousse, chocolate mousse recipe, easy chocolate mousse

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 servings

Calories 394 kcal

Author London

Ingredients

15- oz. can coconut cream* chilled

3 Tbsp. powdered sugar or 5-10 drops liquid stevia

1 tsp. pure vanilla extract

¼ cup cocoa powder regular

Pinch salt

Chocolate shavings optional

Raspberries optional

Mint fresh, optional

Instructions

Place can of coconut cream in the refrigerator for at least 4 hours or overnight. Be sure to shake can of coconut cream before refrigerating so it is well mixed.

Chill bowl and wire whip or beater attachment in the freezer for 30 minutes before beginning.

Once cream, bowl, and whisk are chilled, add can of coconut cream to the bowl and beat on medium speed for 2 minutes. (If coconut cream is still clumpy, add it to a high-speed blender, blend for 30 seconds, and return to the bowl.)

Add powdered sugar and vanilla. Continue beating on medium speed for 1-2 minutes or until the cream begins to thicken.

Set aside ¼ cup of the “whipped cream” for topping your chocolate mousse.

Add cocoa powder to the bowl and beat on medium speed until well incorporated. Chill chocolate mousse and whipped cream for 30 minutes to 1 hour in the refrigerator before serving. (Or overnight for best texture.)

Serve chocolate mousse in four small or two medium-sized parfait glasses with reserved “whipped cream”, chocolate shavings, mint leaves and raspberries. Enjoy!

RECIPES ADAPTED FROM https://www.evolvingtable.com/