Vegan Chocolate Mousse with Cardamom and Whipped Coconut Cream

  • Total Time: 17 mins
  • Hands-on Time: 5 mins
  • Makes: 8 servings

This enlightened take on the classic chocolate dessert features silken tofu and coconut cream lending decadent whipped creaminess, with cardamom and pomegranate adding a new dimension of luscious flavor.

(0) tried | (0) Reviews | Add a Review

Ingredients:

  • 1/4 teaspoon Simply Organic Cardamom 2.82 oz.
  • 1 1/2 teaspoons Simply Organic Pure Vanilla Extract 2 fl. oz.
  • 4 ounces vegan bittersweet chocolate, chopped
  • 1/3 cup unsweetened cocoa powder
  • 1 pinch sea or pink Himalayan salt
  • 1 package (12 ounces), soft silken tofu, drained
  • 1 cup sifted confectioners’ sugar, divided
  • 3 cans (13.5 ounces each) full-fat coconut milk, chilled, divided
  • 2 cans (5.4 ounces each) coconut cream, chilled
  • 2 tablespoons confectioners’ sugar
  • Favorite homemade or purchased granola
  • Pomegranate arils

Directions:

For the mousse
1. In a double boiler or glass bowl set over a pot of simmering water, combine chocolate, cocoa powder, cardamom and sea salt, and cook until chocolate is melted and smooth. Remove from heat and stir in 1 teaspoon vanilla.

2. Meanwhile, in a high-powered blender or food processor, blend tofu until smooth. Add chocolate mixture and ½ cup sifted confectioners’ sugar and blend until thoroughly combined. Transfer to a large bowl.

3. Gently, without tipping or shaking, open 2 chilled cans of coconut milk and the 2 cans chilled coconut cream. Into the chilled bowl of a stand mixer fitted with the whisk attachment, scoop solid cream layer from cans and discard liquid (or reserve for soups and smoothies).

4. Whip cream for 2 to 4 minutes, until light and fluffy. Add remaining ½ cup sifted confectioners’ sugar and ½ teaspoon vanilla, and whip for 2 to 3 minutes, until fluffy.

5. Gently fold whipped coconut cream into chocolate mixture, one third at a time.

6. Scoop mousse into serving cups and chill for at least 30 minutes, or up to 24 hours.


For the whipped coconut cream
1. Repeat Steps 3 and 4 using cream from remaining can of coconut milk and the 2 tablespoons confectioners’ sugar.

2. Top chilled mousse with a dollop of whipped coconut cream, granola, and pomegranate arils.


If not needing a strictly vegan version and cannot find vegan chocolate, non-vegan chocolate may be substituted with no adjustments needed.

 

Community

Share your voice with our growing community!
Create an account and join our conversation. See our Community Guidelines.

No reviews have been submitted for this entry yet.

Please wait...

Continue shopping
View cart & checkout
Continue shopping
View cart & checkout