Vegan Chocolate Mousse with Cardamom and Whipped Coconut Cream
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Total Time: 1 hrs
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Hands-on Time: 20 mins
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Makes: 8 servings
Ingredients
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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 pink Himalayan salt
1/2 teaspoon Simply Organic Pure 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 Vanilla Extract
Granola, for topping (optional)
Pomegranate arils, for topping (optional)
Directions
- In a double boiler or glass bowl set in a pot of simmering water, combine chocolate, cocoa powder, cardamom and salt. Cook until chocolate is melted and smooth. Remove from heat and stir in vanilla.
- 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.
- 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.
- 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.
- Gently fold whipped coconut cream into chocolate mixture, 1/3 at a time, reserving some whipped coconut cream for topping.
- Scoop mousse into serving cups and chill for at least 30 minutes and up to 24 hours.
- Top chilled mousse with a dollop of whipped coconut cream, granola and pomegranate arils, if desired.
To Make the Mousse:
To Make the Whipped Coconut Cream:
To Assemble:
Recipe Tip:
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.
