Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 100g (3.5 oz) vegan dark chocolate, chopped
- 2–3 tablespoons maple syrup (adjust to taste)
Instructions
- In a heatproof bowl, melt the vegan dark chocolate using a double boiler method or in the microwave in 20-second intervals, stirring after each interval until smooth. Allow it to cool slightly.
- Open the chilled can of coconut milk and scoop out the solidified cream into a large mixing bowl, leaving any liquid behind.
- Using an electric mixer, whip the coconut cream until it becomes fluffy and light.
- Gently fold the melted chocolate and maple syrup into the whipped coconut cream until well combined, ensuring you maintain the light and airy texture.
- Divide the mousse among individual serving dishes or glasses.
- Refrigerate for at least 2-3 hours, or until set.
- Garnish with cacao nibs or fresh berries, if desired, before serving.
Notes
- Ensure you use vegan dark chocolate to keep the recipe entirely vegan.
- The mousse can be made a day in advance and stored in the refrigerator.
- Category: Dessert