Vegan Chocolate Mousse with Cardamom and Whipped Coconut Cream

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  • Total Time: 1 hrs
  • Hands-on Time: 20 mins
  • Makes: 8 servings

This vegan chocolate mousse recipe gets its decadent whipped creaminess from silken tofu and whipped coconut cream, then meets a new dimension of luscious flavor from cardamom and pomegranate arils.

Ingredients

  • FOR THE MOUSSE:

    4 ounces vegan bittersweet chocolate, chopped

    1/3 cup unsweetened cocoa powder

    1/4 teaspoon Simply Organic® Cardamom

    1 pinch sea salt or Himalayan pink salt

    1/2 teaspoon Simply Organic® Pure Madagascar Vanilla Extract

    12 ounces soft silken tofu, drained

    1/2 cup powdered sugar


    FOR THE WHIPPED COCONUT CREAM:

    3 cans (13.5 ounces each) full-fat coconut milk, chilled

    2 cans (5.4 ounces each) coconut cream, chilled

    1/2 cup + 2 tablespoons powdered sugar 

    1/2 teaspoon Simply Organic® Pure Madagascar Vanilla Extract

    Granola, for topping (optional)

    Pomegranate arils, for topping (optional)

Directions

    To Make the Mousse:

    1. In a double boiler or glass bowl set in a pot of low-simmering water, combine chocolate, cocoa powder, cardamom and salt. Cook until chocolate is melted and smooth. Remove from heat and stir in vanilla.
    2. In a blender or food processor, blend tofu until smooth. Add chocolate mixture and powdered sugar. Blend until thoroughly combined, then transfer to a large bowl.

    To Make the Whipped Coconut Cream:

    1. Gently, without tipping or shaking, open coconut milk and coconut cream cans. Into the chilled bowl of a stand mixer fitted with the whisk attachment, scoop solid cream layer from cans and discard liquid.
    2. Whip cream for 2 to 4 minutes, until light and fluffy. Add powdered sugar and vanilla. Whip for 2 to 3 more minutes, until fluffy.

    To Assemble:

    1. Reserve some whipped coconut cream for topping, and gently fold remaining whipped cream into chocolate mixture 1/3 at a time.
    2. Scoop mousse into serving cups and chill for at least 30 minutes and up to 24 hours. 
    3. Top chilled mousse with a dollop of whipped coconut cream, granola and pomegranate arils, if desired.

     

    RECIPE TIPS:

    If you don't mind not having a strictly vegan version and cannot find or prefer not to use vegan chocolate, simply substitute non-vegan bittersweet chocolate.

    For an authentic 'vanilla' look to your coconut whipped cream, try Simply Organic® Vanilla Bean Paste in place of the vanilla extract.

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