Right on, Michele! Is there something I can use instead of the coconut milk? If you prefer something more light, you could try diluting with water. We can’t wait till sets. For me this recipe is very high in Saturated fats . I used to make a vegan chocolate mousse years ago that involved silken tofu and it always had that little bit of “vegan” flavor that put everyone else off, and it was a far more complicated recipe so I haven’t made it in years. After I put it in the refrigerator it became solid. My daughter and I loved the taste test. Immediately pour the mousse into eight dessert dishes, parfait-style glasses, or mini-martini glasses. Really good recipe, delicious mousse and easy to make! I love how you can control how sweet/bitter it is. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly. Divide the mixture into 4 serving pots. Soft pitted medjool dates: Soft medjool dates are the best to use because they process much more easily. Having them for a Valetines Day dinner tonight. I make this with dates and without carob powder–it’s amazing. Rich chocolate mousse that’s naturally-sweetened! Add in more of the coconut cream a little at a time until you have used all the coconut cream and you have a rich thick chocolate. Thanks!!! L'Incroyable recette de la Mousse chocolat vegan! Lol. Thank you so much for always sharing awesome recipe. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Cheers, friends! Still good but next time I’ll try COCOA butter instead. I also skipped the stevia and just added more dates then it called for. I seem to be the only one who had problems with this recipe. Second, I made this last night and am obsessed. Her anxiety and ADD are so much better since she has stopped eating sugar. You can also, 5-Ingredient Chocolate Coconut Butter Cups, https://minimalistbaker.com/3-ingredient-dark-chocolate-peppermint-mousse/. Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes, until light, fluffy and … Thanks for sharing, Alex! How much water should be used? You’re right. I subbed in soy creamer. ★☆ As for toppings, try coconut whipped cream, fresh fruit, toasted nuts, or a dusting of powdered sugar or cocoa … *This recipe was first published in March 2018, now updated with new process photos and text. Plus it’s 100% sugar and saturated fat free!! Thanks for sharing it. It looks like you’re putting the cacao powder into water in the video. Rude or insulting comments will not be accepted. Then add dates for natural sweetness and even more thickness. Fat doesn’t make you fat. Pulse until a paste forms. This looks amazing! Sugar be it refined or natural is still sugar with the end result having the same consequence. GOOD. Your email address will not be published. Low Carb. It’s decadent, rich, velvety smooth, creamy, and unbelievably easy to whip up. I just made this and used coconut butter in place of cocoa butter. Try adapting it further by adding coffee for a mocha mousse, peanut butter, or even strawberry jelly! Si vous n’avez pas de boite de pois chiche sous la main ou que vous n’avez pas envie de tester l’expérience de l’aquafaba, voici une autre alternative végétale pour faire une mousse au chocolat végétale : la crème de coco. De plus, cette mousse contient de bon gras et tient la route avec un IG très raisonnable, puisque la crème de coco qu’elle contient a IG bas de 40, le chocolat noir a un IG de 20 (oui oui !! Stir until the chocolate has fully melted and all the ingredients are well … This will usually be about what you’ll get from scooping the separated cream from two cans of coconut cream. Yeah! I am really loving your site! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! This mousse recipe is completely vegan, assuming your chocolate is vegan. Also curious if someone replaced the coconut milk, if so with what? Keto. ★☆ We’re glad you enjoyed it. Let’s do this! Place the mousse into a strainer over a bowl and strain it quickly so that you get a really smooth mousse. Egg Free . I didn’t use any stevia, just dates, and it turned out delicious! I will be making some of them over the weekend. I didn’t add the additional sweetener (outside of the dates) since cashews already have a distinct sweetness to them. What would my outcome be if I used coconut cream? Hi Maureen, the syrup won’t work well here as you need the bulkiness of the dates BUT date syrup is wonderful stuff, you can use it in place of maple syrup or other syrup in almost any recipe and it adds so much delicious flavor. Thanks for sharing! Cool to room temperature. I am wondering if it’s bc I live in Denver and have the altitude to worry about? At first it will form a big ball of toffee and then as you continue to process it will gradually start to stick to the sides. Strain the excess fluid from the silken tofu carton. Seriously loved it! *Not all coconut milk is made equal. fat is high, but coconut milk actually has a little less than heavy, whipping cream., which you’d likely use in a traditional mousse. I cant wait to make it !!!! It looks delicious but saturated fat content is very high. It will definitely be a once in a long while treat – I love the suggestion of serving it in a shot glass. Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness. I’ve done it with homemade cashew cream, and it worked perfectly! A spoonful was a lot, it left that unpleasant coating on the tongue and in the belly. Oh no! Like, you can eat this every day and not feel the least bit guilty about it. I used dark chocolate instead of cocoa butter but that should have been OK according to the recipe. This was more like a very dense pâvé than a mousse – too much cocoa butter? Strain it: Straining it through a regular strainer is really crucial to getting that perfectly smooth creamy texture. I usually just have a few cans of coconut cream permanently living in the fridge so that any time a dessert craving hits I am prepared! I made it for a few friends and they all loved it!! As for the sugar content, at least dates have some redeeming value, I.e., fiber, magnesium, B6, etc., while refined sugar has virtually nothing. Can this be frozen ahead, and thawed just before serving? You’ll never guess that this is vegan, gluten-free, egg-free and dairy-free. I really loved this recipe. It’s smooth and chocolatey and sweetened with dates so you can even call it healthy chocolate mousse. If your dates are soft and pliable at the start, then this is the best way forward. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I actually froze some this evening to test it… well guess whos having chocolatey fudge icecream right now? I wonder why it only lasts for 5 days in the fridge. (Which leads me to wonder about that 3/4 cup being equivalent to 163 grams…) I added no carob or additional sweetener. At first it will form a big ball of toffee and then as … Yes, sugar is a plant, but it’s refined. Thanks so much for the lovely review! Twice. THANK YOU for this amazing recipe and for everything you do to share these health-forward creations with us! Sometimes it’s about making smarter, more informed choices, rather than deprivation or abstinence. Thank you very much! Not that I have anything against aquafaba or avocado, check out our aquafaba vegan mousse and our vegan chocolate avocado mousse for proof of that. Your feedback is really appreciated! I made this one the other day but I used CACAO butter instead of COCOA butter. I prefer to use maple syrup or honey (not for vegans), or fruits like dates, etc. Hi Devon, no because medjool dates are usually very soft so don’t need to be pre-soaked. When I took it out of the fridge it as almost the consistency of a heavy ganache with a horrible taste of cacao butter. Place into the fridge for a few hours (2-3) to set. I’m guessing it had to do with the chocolate chips i used so is there a specific kind of dark chocolate you need to use in order to replace the cocoa butter? Recette Mousse au chocolat vegan : découvrez les ingrédients, ustensiles et étapes de préparation Between that and the coconut milk, it was much too rich. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. If I put this in a pie crust do you think it would work as a pie ? Just made this recipe. Then scoop out only the hardened cream that has risen to the top. ?? vanilla Dates in particular are very high in sugar (fructose) Dates are used frequently in recipes, semingly trying to give the impression of no sugar, naturally sweetened, good etc! I am certainly in the minority on this one but I don’t think I’ll try it again. Celebrate the origins of this classic dish with our Vegan Aquafaba Chocolate Mousse. It is also freezer friendly if you’d like to freeze it. You can also stop the processor and break up the big ball of toffee with your hands and then process again. The flavour is soooo good! It will likely be more thick and ganache like. Wondering if I can use coconut cream instead of coconut milk? If I want to make this into a 9 inch round cake pan, would I double or triple the quantity? This post is also available in: 繁體中文Slightly tangy raspberry mousse with gluten-free, double-layered chocolate cake, this Vegan Raspberry Mousse Chocolate Cake is perfect if you love the berry-chocolate combination! I used homemade coconut milk (using your recipe!) Didn’t have cocoa butter, so used bitter chocolate as suggested and used xylitol, only about a tsp., and 6 small dates. I am just giving my view – I wouldn’t go there. Wow, this recipe is amazing! You’d never guess the main ingredient of this luxuriously smooth and velvety vegan chocolate mousse… TOFU! I love all of your recipes! Chocolate mousse is thought to have originated in France. Thanks for sharing your substitution, Izzy! Published: Feb 27, 2020 Modified: Feb 27, 2020 by Alison Andrews This post may contain affiliate links. My personal take on your comments? Please do us a favor and rate the recipe as well as this really helps us! + 1 Tbsp unsweetened cocoa powder or cacao powder, (divided // I like Thai Kitchen or Whole Foods 365*), (to taste // ~3/4 tsp powdered stevia as recipe is written), (this helps thicken as well as naturally sweeten! The mousse can be all of the following: Dairy Free. Whizz with the melted chocolate mixture until silky smooth. I remember seeing a vegan cheesecake recipe on the website that had cauliflower as an ingredient. Add the maple syrup, coconut cream, melted vegan chocolate chips, cocoa powder, vanilla and salt to the food processor. I could scarcely believe it was sugar free. Easy recipe as well. Dates aren’t. It’s delcious! Garnish with desired toppings, such as coconut whipped cream, berries, and vegan dark chocolate. Hence a natural, or unrefined sweetener. To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional). Would love to try this but no stevia what are my options for substitutions and in what quantity? Bomb.com! So thank you Minimalist Baker for taking the time to create this, take gorgeous photos, write a full blogpost and post it on Instagram for me to find. I just recently made one on my blog too, you should give it a try :). Your email address will not be published. Sunwarrior Our mission is to nourish & transform the planet, one individual at a time, by providing the highest quality, clean, affordable, plant-based nutrition, education, and … So once you have the separated coconut cream, you are ready to make your mousse! Thanks! Thanks for your easy, delicious, plant-based recipes! This recipe looks yummy! It’s still amazing and I will be eating every bite of it but when I make it again (maybe next week bc I’m a little addicted) do you have a recommendation to make it creamy? I’d definitely make it again. In a bowl over a double boiler, melt and combine the chocolate, maple syrup, vanilla extract, milk and salt. Does this recipe need water? For some of them I added a little coconut extract and this was my favorite. It has a fabulously firm consistency. So I’m looking to make this mouse, but I’m curious, please forgive my ignorance but my dietary restrictions are new to me so I’m learning to navigate. thanks for another awesome recipe, its now going to be a monthly make minimum thats for sure just need to add some choc chunks and fudge sauce :O, We’re so glad you enjoy this recipe, Leah! Hull out the flesh of the avocado into a blender or food processor. It’s extremely good with raspberries on top. Also make sure your cocoa butter is chopped well and distributing evenly in the measuring cup. Some of the richest, most deeply chocolate chocolate mousse I’ve ever had. I used all the coconut milk can and dark chocolate instead of the cocoa butter and it turned out delicious, everybody loved it and wanted the recipe ! Certainly have your own opinions and stick to what’s best for you, but don’t be rude and disrespectful when you’re voluntarily reading what someone else shares…I recommend looking into a *kindness* diet. 5-Ingredient Vegan Chocolate Mousse by Kirsten Ingeneeger. The second time I made it just with coconut cream (not the full milk can) and I found the texture to be closer to ganache — could make some truffles with it! just not what I was going for). Did you use a really thick coconut milk or a coconut cream? I made this for my husband and mother-in-law and they loved it! Refrigerate your cans of coconut cream overnight. Required fields are marked *, Rate this recipe But you have a great track record in my kitchen, onto more wonderful recipes! Please help :). It was so beyond easy to make, ingredients were easy to find and it all came together exactly as you said. Taking inspiration from The Minimalist Baker as well as one of my twins (Aparna Spark Lad) – had oodles of fun creating my own version of their wonderful vegan mousse for a combined birthweek party tonight. My take on healthy (avocado-free) chocolate mousse is here. The saturated fats that full fat coconut milk contains are medium-chain triglycerides (MCTs), which are incredibly good for our brains and can actually aid in weight-loss. Recently I’m quite into making chocolate cakes, I mean, different ones. Hi there! The flavor was delicious and my friend said it tasted like a professional dessert. Have you considered specific segments for super fussy diets like the Candida Dysbiosis diet ? Take your time: Even if your dates are soft, it can still take a good fifteen minutes to process this mousse through all the stages. If you have a little more (a little more meaning around 2 Tbsp (30ml) more) then that’s fine. This vegan chocolate mousse cake is so easy to put together, requires only a few kitchen tools, there’s no baking required, and it only takes 30 minutes to prepare! But if you have any more than that, then use the excess for something else (like in your coffee or smoothie). ? You could probably sub light coconut milk, but it won’t be as thick and fluffy. I may end up using this recipe for truffles and also trying to whip it up with a hand mixer as well to make it more mousse like. So good. Need help? If I make it, I’m going to serve it in almost guilt-free shot glass size servings. You can heat them in the microwave to soften them but it will still be tough. AMAZING!! Please do us a favor and rate the recipe as well as this really helps us! Perfect as a light after dinner treat or as a … Cela permettra de monter plus facilement la crème de coco en chantilly pour réaliser la mousse au chocolat. This stuff is SO. Thank you for this recipe! I also added about tbsp. I used “Navitas Cacao Butter” and “Cocoa Metro Belgian Cocoa Powder” – both from Whole Foods. I had to sub something in for the coconut milk because it’s not the best for blood type. I also couldn’t stop eating it myself. It is sooo thick and creamy, and it tastes so rich. Put the tofu, vanilla, and white chocolate chips in a blender in the order listed. Any thoughts as to what went wrong? This is seriously the best – and easiest – vegan chocolate mousse ever. The flavor was super rich with just the right amount of sweetness after adding 7 or 8 dates. Not sure why or how it was so bad. But I went ahead and made it following your written instructions, subbing with Lily’s vegan bittersweet chocolate chips (no cocoa butter to be found!) Hi Melissa! This is the healthiest, most delicious chocolate mousse you’ll ever make, and all it takes is a couple minutes. After all, life is short and nobody ever went to their deathbed thinking, “I wish I’d eaten more rice cakes”. half of me was like, Why make mousse when I can just eat cold dates? The night before you’d like to make mousse you’ll need to place two cans of coconut cream in the fridge to chill overnight. hi! You can heat them briefly in the microwave to soften, but it’s better if they’re soft to start with. Gluten Free. It came out thicker for me though, more like a ganache and less like a fluffy mousse. After a night of chilling in the fridge the cream will have separated from the water and you just scoop out the cream from the top of the can leaving the water behind. all I can do at work is think about the fact that I still have an entire bowl of it at home. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Wow…the recipe is *intended* for VEGAN and/or GLUTEN FREE diets. Again, I’m just looking for info. but I’m glad I persisted with the mousse. The original name was “Mayonnaise de Chocolat” thanks to its creamy and airy texture which was made by whipping cream and using egg whites to create a light foamy mousse. Just sayin’…? Hold on tight because this pudding is about to blow your mind! I happen to have too many avocados in the house so want to use them. Maybe 3 tops. Dentists advise against giving them to our children. Haha, okay, I just scrolled up again and saw Dana actually mentions this in the notes section (it can be easy to overlook). Will definitely make this again! and it worked great! Hmm, perhaps, but the texture would be quite different. About Me →. I wouldn’t recommend freezing this recipe! Sometimes the separated cream will harden at the top of the can, and sometimes it will still be soft, but still separated. Just fabulous and delicious!! I added a dash more of vanilla and I will top with raspberries once this is chilled. It was very thick & fudge like, not mousse like at all, so I think I’ll take the one readers suggestion of whipping it after it’s chilled. I just bought all the ingredients! What is the estimated serving size of this recipe (1/2 cup? The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Or homemade almond milk made thicker by using less water to almond ratio? This is seriously, the most equally easy, delicious, and impressive dessert I’ve ever made! My blender isn’t so good so I used a mesh sieve to take out any date lumps and added some maple syrup to balance the sweetness. Thanks for sharing. Thx for sharing! Hmm, what about cashew cream? Any other suggestions for using this syrup will be very gratefully received! Notify me of followup comments via e-mail. Just made this today for me and my wife. Your end result and method look most appealing. You can also stop the processor and break up the big ball of toffee with your hands and then process again. and it thickened perfectly. Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process. The mixture was quite runny after blending, so I wasn’t so sure it would set in the fridge overnight. ). Hi Alex, Sorry for the confusion! For the Mousse: * Water from 1- 15 oz can of No salt added Garbanzo beans (Chickpeas) * 5 Ounces of dark vegan chocolate, grated with a box grater or chopped finely (they usually are sold in bars that are 3 or 3.5 ounces, so you will need 2 bars and you will have some leftover) * 1-3 Tbsp. DANA. Instructions. Just made it. It works wonderfully in our vegan oatmeal cookies in place of the other syrup! That could cause it to be a ganache texture. Thanks! If you’re gonna have sugar, I’d rather it be in the form of raisins, dried apples or God forbid, dates, than gummy bears, soda, or toffee.

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