This vegan mousse is so silky and fluffy, it's better than the traditional version!
- 1 can coconut cream
- ¼ cup unsweetened cocoa powder
- 4 tbsp confectioners sugar
- ½ tsp vanilla extract
- 1 tsp chia seeds
- ¾ cup chocolate chips
- ¼ tsp coconut oil
Simply place the coconut cream, cocoa powder, sugar, vanilla and chia seeds in a bowl and whip for about 5 minutes. I used a stand up mixer, you can also use a hand mixer. Mixing it my hand is possible but will take a lot longer.Optionally, you can also mix in some mini chocolate chips or nuts to the mousse.
1 can coconut cream, ¼ cup unsweetened cocoa powder, 4 tbsp confectioners sugar, 1 tsp chia seeds
Melt the chocolate however you'd like, then stir in the coconut oil, and use it to create a shell over the top of the mousse.
¾ cup chocolate chips, ¼ tsp coconut oil
Refrigerate for 30 minutes.
I always read about the importance of putting your can of coconut milk in the fridge so the cream is set up and easy to scoop out. In Canada, I have never experienced the need for it, the coconut cream is also very easy to scoop out. Having said that, you may want to store your can in the fridge overnight.
The coconut oil is added to the melted chocolate to help it be slightly easier to break. The more oil you add, the less solid the chocolate will be, and of course the less oil you add, the more solid it will be.