No Tofu Vegan Chocolate Mousse | Made with Coconut Milk
Kitchen Foliage
Jenna is the queen of all things baking! When she is not in the kitchen baking up mouth watering treats she is travelling, on a trail walk, or curled up with a vanilla latte and a good book. As she is the pro, I’ve asked her to create a vegan sweet treat for us (as I am low-key cursed at baking). Enjoy and check her out!
KITCHENFOLIAGE.COM
Step by Step guide to making your own vegan (tofu free) chocolate mousse with coconut milk.
The Creamiest Coconut Milk Chocolate Recipe!
Be sure to use full-fat coconut milk, not light.
You will need a stand mixer to whip the coconut milk as it does take a while to whip.
No eggs needed for this mousse recipe! Egg-free and dairy-free, this coconut milk chocolate recipe tastes so decadent!! You won’t believe it is vegan!! It will look grainy and have a less smooth color than full dairy and egg chocolate mousse, but that is normal and it still tastes unreal.
The texture is creamy and delicious!! You will love it!
No tofu Chocolate Mousse with Coconut Milk
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Kitchen Foliage | August 18, 2020
Ingredients:
- 2 Cans coconut milk
- 1/2 Cup cocoa powder
- 3/4 Cup icing sugar
- 1 tsp Vanilla extract
- Chocolate shavings optional
Instructions:
- Separate coconut cream and coconut water by pouring the water out of the can. You can use this water for a different recipe, we wont need this portion for our vegan chocolate mousse. Whip cream portion of coconut milk until fluffy – a few minutes on high with a stand mixer.
- Add cocoa powder and icing sugar gradually until full combined. It will be a bit grainy.
- Add the vanilla extract and mix together.
- Place vegan chocolate mousse into serving cups. Refrigerate for at least 2 hours before serving.
- Using a potato peeler, add chocolate shavings from a chocolate bar. This will create the scroll look for the topping on the mousse. (optional)
- Enjoy!
