Vegan Chocolate Mousse with Cardamom and Whipped Coconut Cream
Total Time: 01h 00m
Hands-on Time: 00h 20m
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.
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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
- 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.
- 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.
- Set a stand-mixer bowl in the refrigerator to chill. Fit mixer with whisk attachment.
- Gently, without tipping or shaking, open coconut milk and coconut cream cans. Into chilled bowl, 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. Reserve some whipped coconut cream for topping.
- Gently fold remaining whipped cream into chocolate mixture 1/3 at a time.
- 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.
- 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.