Vegan Chocolate Mousse Recipe

 Last week, in honor of Rachel Harris' debut adult romance novel, TASTE THE HEAT, I shared my Super-Easy Chocolate Hazelnut Mousse recipe on Rachel's blog. One of the people who commented on the post lamented the fact that she couldn't eat dairy, so my delectable mousse was not an option for her. She wondered if the recipe could be made with coconut milk instead of heavy cream. As you know, I love a good challenge. And I definitely take requests for recipe creations on this blog. So today, after finding 4 ways not to make chocolate mousse from coconut milk, I'm pleased to say I've succeeded. I present to you Easy Vegan Chocolate Mousse!

 

You will need:

3/4 c. coconut cream powder

6 Tbsp. cornstarch

1/4 c. sugar

1/2 tsp. salt

6 Tbsp. cocoa powder

1/2 c. boiling water

1 tsp. vanilla extract (or hazelnut extract, if you prefer)

 Place coconut cream powder, cocoa, sugar, cornstarch, and salt in a large mixing bowl.

 Stir ingredients together to mix thoroughly.

 Add boiling water and vanilla extract, and stir to combine thoroughly. Chill 6-8 hours, until firm.

 Whip at highest speed for three minutes, with the whisk attachment of your mixer.

 Serve immediately for a soft, pudding-like texture, or chill for several hours if you prefer a thick mousse. Garnish with berries or mint and serve.

This mousse isn't exactly identical to the texture and taste of the Easy Chocolate Hazelnut Mousse, but it comes awfully close!