Chocolate Mousse | Vegan Desserts
A 5 minute recipe! It’s easy, delicious, and guaranteed to impress.
Ingredients:
1 can Thai Kitchen Unsweetened Coconut Milk, 13.66oz – refrigerated for at least 24 hours
3 Tbsp organic powder sugar
1 tsp pure vanilla extract
2 Tbsp organic cacao powder
Fresh strawberries or raspberries for garnish
Directions:
1. Refrigerate can of coconut milk overnight in refrigerator.
2. Chill small bowl & mixer beaters in freezer for 10 minutes before starting.
3. When ready to whip, remove coconut milk from refrigerator, turn can upside down so that the liquid side is up. Open can and pour out liquid (save for another recipe!)
4. Scoop out the thick coconut cream that is left on the bottom of can and place in the small bowl from freezer.
5. Whip the coconut cream for 3-4 minutes with mixer on high until light and fluffy stiff peaks form.
6. Slowly add the powdered sugar, vanilla extract and whip again until well incorporated (about another minute.)
7. Set aside 1/4 of the mixture to use as garnish.
8. With remaining cream, add 2 Tbsp of cacao powder and mix until blended.
9. Add mousse to serving dish, garnish with white cream and fruit. You may store in the refrigerator for up to 2 days.
*NOTE: Alternatively, you can use refrigerated Coconut Cream by Thai Kitchen which will yield a bigger serving, but you will need to double the sugar, vanilla and cacao powder.
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