If there is one dessert that could bring me to my knees, it is Dark Chocolate Mousse. The smooth, creamy, silky texture, combined with a rich dark chocolate flavor takes my mind to a place where nothing else matters.
Whenever we go out for dinner, I almost always ask for the dessert menu, knowing that there’s a 99% chance that everything will contain eggs or gelatin (unless of course I’m at one of my favorite vegan restaurants). Even then, I can’t help but check for an egg-free, gelatin-free Chocolate Mousse on every menu. As you can guess, I haven’t had much luck, so I took matters into my own hands.
It’s surprisingly taken a long time to make this mousse. In the past I’ve whipped up some dark chocolate ganache and used it for frosting, which I was also able to pass off as Dark Chocolate Mouse. This recipe uses Coconut Whipped Cream and takes Chocolate Mousse to the next level. Not only is it much healthier and very easy to make, but it’s also vegan and tastes amazing! If you cannot find dark cocoa powder, I’ve found that the Trader Joe’s brand cocoa powder is on the darker side and works well with this recipe. This dessert can be enjoyed plain, or combined with your favorite toppings. One of my favorite combinations is to sprinkle shredded coconut, strawberries, and cocoa nibs on top. I have made a few batches of this Mousse now, and my family polishes it off pretty quickly!
Five years ago: Grapefruit Fennel Salad (vegan, gluten-free)
Four years ago: Carrot Cake w/Cream Cheese Frosting (contains dairy, contains gluten)
Three years ago: Fresh Summer Rice Wraps (vegan, gluten-free)
Two years ago: Stuffed Mushrooms w/Breadcrumbs (contains gluten, contains dairy)
One year ago: Cheesy Garlic Pull-Apart Bread (contains gluten, contains dairy)
 Yields makes ~ 3 servings Ingredients: Directions: Notes: Coconut Milk: - Be sure to use full-fat coconut milk for this recipe, otherwise it will not work. - They also sell coconut cream, which is the thickened part of the coconut milk once it's been refrigerated. This should work as well, but you will need to add more sweetener if using an entire can of coconut cream. (note that I personally have never used a can of coconut cream for this recipe) - I have used Thai Kitchen Coconut Milk for this recipe many times and it's turned out great. Sweetener: - I prefer to use powdered sugar, but you can use any other sweetener, such as maple syrup or agave nectar. They taste good and work well. - Note that if you use liquid sweeteners, your end result may not be as fluffy or stiff because you are adding more liquid to the cream. Unsweetened Dark Cocoa Powder: - I prefer Trader Joe's Cocoa Powder - it is slightly on the darker side than other brands.
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