This is a great alternative to the real, rich, chocolate mousse. I think this version, with coconut milk, tastes even better than the normal one!
I first tasted this in Belgium at a farm house. The house was so nice, and the property had a dozen of fruit trees. The dinner, by the way, was super delicious! I really want to go back.
Did you notice the blog’s new design? I totally changed it, because I thought the other one was too simple. EDIT: I changed the design of my blog again!
The only thing that sets people back is the coconut milk, because you have to put it in the fridge for 24 hours so it turns into coconut cream. It seems simple enough, but a lot of people complain that the milk doesn’t turn into cream, and its usually because of the brand. I used T&T’s coconut milk without any problems, but I can’t say anything about the other brands because I’ve never tried using them. Try to find one without additives and emulsifiers, and don’t use the light version! It needs to be full-fat coconut milk.
So first, like I said, put the can of coconut milk into the fridge for at least 24 hours. Then, be careful not to shake the can, remove the lid. You should see a creamy white layer on the top. Scoop that out into a big metal bowl. We won’t be using the see-through liquid at the bottom of the can, but save it for other recipes that need coconut milk!
Doesn’t the batter look so good?
Now pour the mousse into two glasses, or four small glasses. (Depends if you have a big or small appetite!) Decorate with shredded coconut, or/and chopped nuts. Chill in fridge for at least 3 hours before serving.
Vegan Chocolate Mousse
A delicious side dish that is easily adaptable to your tastes. Roasting the asparagus reduces the bitter taste.
1 can (400 ml) coconut milk, full-fat and without emulsifiers/additives (I used T&T’s brand with good results)
1/4 cup cocoa powder
2 tbsp. agave syrup (for non-vegan, you can use honey)
- Place the can of coconut milk in the fridge for at least 24 hours, then remove the lid. Scoop out the creamy white layer into a metal mixing bowl. Save the clear liquid stuff in the can for another recipe.
- With a whisk, whip the coconut cream until airy and thick, just like you would do with whipping cream. Mix in the cocoa powder and agave syrup. Add a bit more of cocoa powder or agave syrup if needed.
- Divide among 2 glasses, or 4 small glasses, depending on appetite. I found that it was very rich, so 4 small glasses was better for me. Decorate with shredded coconut and/or nuts.
- Refrigerate for at least 3 hours before serving.