Love it! Twice. Comment document.getElementById("comment").setAttribute( "id", "a1b60de421ee8aa881245b9ffcab4ea7" );document.getElementById("g30f01bcb7").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Any thoughts as to what went wrong? So good. Place the mousse into a strainer over a bowl and strain it quickly so that you get a really smooth mousse. You can also stop the processor and break up the big ball of toffee with your hands and then process again. I’ve recently cut down on sugar and given up dairy so this naturally sweetened dessert should fix my dessert cravings :). Love your recipes! The mousse can be all of the following: Dairy Free. Egg Free . Cela permettra de monter plus facilement la crème de coco en chantilly pour réaliser la mousse au chocolat. I made it with dark, dark chocolate and it is amazing: decadent, silky and delicious. Ooo-la-la!! Your email address will not be published. Technique 2 : La crème de coco . Also make sure your cocoa butter is chopped well and distributing evenly in the measuring cup. The base for this easy, 7-ingredient recipe is cocoa butter and cacao powder, which make a rich chocolate base when combined. AMAZING!! Let us know if you give it a try! Avant de réaliser la mousse au chocolat vegan à la crème de coco, placez quelques heures au réfrigérateur votre brique de crème de coco. Wisk for 1 min with an electric whisk or 2-3 mins with a manual whisk until it starts to After a night of chilling in the fridge the cream will have separated from the water and you just scoop out the cream from the top of the can leaving the water behind. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Just made this today for me and my wife. I’ve started using coconut sugar because of recipes I find here. I ended up letting it warm up a bit and then rolling it into truffles. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly. If your coconut cream has not hardened at the top and is still soft, but has separated then this is fine too. This is so good! A spoonful was a lot, it left that unpleasant coating on the tongue and in the belly. Can I use dark chocolate chips instead of cocoa butter? I happen to have too many avocados in the house so want to use them. Again, I’m just looking for info. almond milk, divided, if needed * 1 Tsp. Thank you so much for always sharing awesome recipe. You are happy that this is an avocado free mousse & I’ve seen quite a few recipes out there that use avocado. As I said I don’t intend making it! I threw the whole thing away. DANA. It’s thick and rich, full of deep, dark chocolate flavor—and it’s good for you! I was pretty skeptical about my abilities to make this, but it turned out perfectly. Loving your recipes, and many have become weekly staples. Begin warming over medium-low heat, whisking to combine. Personally I’m sugar free, including dates, but I thought this was a very inspirational and interesting recipe. Thank you again for all your amazing recipes!! Dans une mousse au chocolat vegan il n’y a pas de miel ok c’est optionnel… Blague à part c’est une excellente recette que je trouve nettement plus digeste que la mousse « traditionnelle » et si … I used stevia sweetened dark chocolate instead of cocoa butter. Certainly have your own opinions and stick to what’s best for you, but don’t be rude and disrespectful when you’re voluntarily reading what someone else shares…I recommend looking into a *kindness* diet. So be patient with that. Second, I made this last night and am obsessed. 5-Ingredient Vegan Chocolate Mousse by Kirsten Ingeneeger. ??? It really does need the chilling time Dana recommends for it to thicken. ★☆ Hi Melissa! Dates aren’t. I wouldn’t recommend freezing this recipe! Not going to have a deleterious effect on your long term health! When there is more stuck to the sides than in a ball, stop the processor and scrape down the sides with a spatula and then start it up again. I seem to be the only one who had problems with this recipe. Thanks for posting. I made it for my friends and they all loved it. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! but I’m glad I persisted with the mousse. Next time you could try using light coconut milk instead for fluffier consistency! I made this and it is QUITE amazing! Check out this tutorial! and it thickened perfectly. I remember seeing a vegan cheesecake recipe on the website that had cauliflower as an ingredient. I am just giving my view – I wouldn’t go there. Hi Maureen, the syrup won’t work well here as you need the bulkiness of the dates BUT date syrup is wonderful stuff, you can use it in place of maple syrup or other syrup in almost any recipe and it adds so much delicious flavor. I used cocoa powder alone, very dark chocolate, and seven big dates instead of any stevia, and thus it was so very dark and rich. It was the perfect end to Valentine’s Day dinner :). What would my outcome be if I used coconut cream? Divide the mixture into 4 serving pots. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Ok I made this for fathers day & it was delicious! Vegan. I actually froze some this evening to test it… well guess whos having chocolatey fudge icecream right now? It wasn’t light and airy like a mousse, but more of a pot de creme. Or, try adding the avocado to this recipe and sweetening as needed. Which were really good but definitely not mousse. Any serving that comes in under 5 grams of sugar is a winner as far as I’m concerned! Thx for sharing! Looks so good! At this point, you can add the optional ingredients (or not). Also, fat isn’t the enemy we once thought it was if you’re a healthy individual. Refrigerate until cold and thickened – at least 4 hours, preferably overnight. Can you substitute coconut butter instead of cocoa butter? THANK YOU for such yummy vegan recipes and beautiful photography!! Thank you very much! I find myself on your blog every day looking for my next recipe to try! Natural sweeteners like dates, maple syrup and honey don’t send her on an emotional roller coaster the way processed sugar does. just not what I was going for). I’m interested in trying this and will. She just gave you a FREE recipe. This stuff is SO. I’ve done it with homemade cashew cream, and it worked perfectly! Wow…the recipe is *intended* for VEGAN and/or GLUTEN FREE diets. What is the estimated serving size of this recipe (1/2 cup? Transfer to four ramekins and smooth the tops down with the back of a spoon. Thank you, Dana. After all, life is short and nobody ever went to their deathbed thinking, “I wish I’d eaten more rice cakes”. I was never a huge chocolate lover – it was always a nice to have, not a must – but when I was pregnant that all changed. Please do us a favor and rate the recipe as well as this really helps us! Taking inspiration from The Minimalist Baker as well as one of my twins (Aparna Spark Lad) – had oodles of fun creating my own version of their wonderful vegan mousse for a combined birthweek party tonight. Transfer your mousse to four ramekins and smooth the tops with the back of a spoon. This looks so wonderful! It will set better this way than if it's in one big bowl. Will make again, 100%! Need help? But if you have any more than that, then use the excess for something else (like in your coffee or smoothie). It's an easy, rich, and creamy chocolate mousse that is adapted from a vegan version. As I’ve already mentioned in my previous posts, ever since I’ve read about the … We’re glad you enjoyed it! 1/4 cup?). 5 Let us know how it goes! So thank you Minimalist Baker for taking the time to create this, take gorgeous photos, write a full blogpost and post it on Instagram for me to find. In a row! There’s no water in this mousse recipe. I’d bet no. Does this recipe need water? Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. We’re glad you and your family enjoyed it, Annie! Place into the fridge to set. This looks amazing! This was ABSOLUTELY DELICIOUS! Thanks so much for sharing! It’s a delicious recipe! If I make it, I’m going to serve it in almost guilt-free shot glass size servings. Sounds like perhaps your coconut milk was very high fat? I used 8 or 9 dates and 1/4 tsp monk fruit sweetener. Try adapting it further by adding coffee for a mocha mousse, peanut butter, or even strawberry jelly! Take your time: Even if your dates are soft, it can still take a good fifteen minutes to process this mousse through all the stages. *You’re aiming for roughly 1 and 3/4 cups (420ml) of coconut cream. You’ll never guess that this is vegan, gluten-free, egg-free and dairy-free. Maybe more liquid? Not that I have anything against aquafaba or avocado, check out our aquafaba vegan mousse and our vegan chocolate avocado mousse for proof of that. Let’s do this! Pour into 4-5 ramekins or small dishes. It looks delicious but saturated fat content is very high. Super easy with only 3 ingredients! all I can do at work is think about the fact that I still have an entire bowl of it at home. *Not all coconut milk is made equal. Would love to try this but no stevia what are my options for substitutions and in what quantity? Place into the fridge for a few hours (2-3) to set. The mixture was quite runny after blending, so I wasn’t so sure it would set in the fridge overnight. Add the maple syrup, coconut cream, melted vegan chocolate chips, cocoa powder, vanilla and salt to the food processor. Your feedback is really appreciated! L'Incroyable recette de la Mousse chocolat vegan! Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Where do you source your cocoa butter from? Whizz with the melted chocolate mixture until silky smooth. And that’s it! We can’t wait till sets. I am wondering if it’s bc I live in Denver and have the altitude to worry about? Just scoop off the cream, leaving the watery part at the bottom of the can. I make this with dates and without carob powder–it’s amazing. I subbed in soy creamer. When I took it out of the fridge it as almost the consistency of a heavy ganache with a horrible taste of cacao butter. It’s wonderful stuff! I actually did use maple syrup (maybe 2 tbsp?) thanks for another awesome recipe, its now going to be a monthly make minimum thats for sure just need to add some choc chunks and fudge sauce :O, We’re so glad you enjoy this recipe, Leah! Transfer the mixture to a blender (I used a. I had to sub something in for the coconut milk because it’s not the best for blood type. This seems amazingly delicious! It’s still amazing and I will be eating every bite of it but when I make it again (maybe next week bc I’m a little addicted) do you have a recommendation to make it creamy? It came out thicker for me though, more like a ganache and less like a fluffy mousse. It will form a big ball of toffee and then as you continue to process it will gradually start to break up and stick to the sides. To make thicker mousse, you can try omitting the liquid from your coconut milk by chilling first the can overnight, opening, and draining off any clear. Place figs and liquid in a food processor. And there’s no avocado or aquafaba anywhere to be seen. First of all I am a long time follow of yours and love all your recipes! Rude or insulting comments will not be accepted. Between that and the coconut milk, it was much too rich. Thanks for sharing it. Dentists advise against giving them to our children. In step 1 of the instr2, we should combine water with carob and cocoa powders, however, I do not see the amount of water required in the recipe. With just 5 ingredients, this dessert is a … I made this with cacao and dark chocolate. it probably could have been “fluffier” if I kept blending it but I kept eating it so I needed to make it quick. Just sayin’…? Entirely vegan and gluten-free. However it’s also wonderful served with some whipped coconut cream and vegan chocolate shavings on top! For me this recipe is very high in Saturated fats . Sugar Free. It’s not very sweet but that’s how I prefer my desserts anyways. Bomb.com! I could scarcely believe it was sugar free. I followed the recipe exactly (used the cocoa butter) but my consistency is off, the mousse is hard, also like really cold frosting if that makes sense. This should work beautifully. Now, the question is, can I wait a whole four hours for it to chill? Thanks!!! Unfortunately this was very disappointing, despite all the good reviews. hi! Thanks for sharing your substitution, Izzy! :). It works wonderfully in our vegan oatmeal cookies in place of the other syrup! Sometimes the separated cream will harden at the top of the can, and sometimes it will still be soft, but still separated. Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Pulse until a paste forms. ?? Just made this recipe. Rude or insulting comments will not be accepted. Part One of this recipe is the coconut cream. This vegan chocolate mousse cake is so easy to put together, requires only a few kitchen tools, there’s no baking required, and it only takes 30 minutes to prepare! Cheers, friends! Maybe 3 tops. If I want to make this into a 9 inch round cake pan, would I double or triple the quantity? Is there something I can use instead of the coconut milk? In a microwave, melt chocolate chips; stir until smooth. xo. Thanks for your easy, delicious, plant-based recipes! You can also stop the processor and break up the big ball of toffee with your hands and then process again. Please help :). Paleo. If you eat some hot (bc it’s hard not to! If you have a little more (a little more meaning around 2 Tbsp (30ml) more) then that’s fine. You will not be subscribed to our newsletter list. For some of them I added a little coconut extract and this was my favorite. Thank you, thank you!! I really loved this recipe. Thanks for sharing! ? The saturated fats that full fat coconut milk contains are medium-chain triglycerides (MCTs), which are incredibly good for our brains and can actually aid in weight-loss. I added a dash more of vanilla and I will top with raspberries once this is chilled. + 1 Tbsp unsweetened cocoa powder or cacao powder, (divided // I like Thai Kitchen or Whole Foods 365*), (to taste // ~3/4 tsp powdered stevia as recipe is written), (this helps thicken as well as naturally sweeten! and rubbed a little extra on my hands while I was cooking for the health benefits :) This was fantastic; thank you for being such a damn good cook! Your email address will not be published. The mixture didn’t look very mousse-like so I whipped up some Aquafaba and folded in the cooled chocolate mixture, worked a treat. Hi Alex, Sorry for the confusion! In a bowl over a double boiler, melt and combine the chocolate, maple syrup, vanilla extract, milk and salt. I left out the stevia and added extra dates. Have a question? When I made this mousse, the cans of coconut cream I was using didn’t harden at the top, the cream was still soft, but nonetheless it separated so I was able to scoop off the cream section and leave the watery part behind. Too much? I bought the cocoa butter you linked (thank you!) Thank you for giving us such easy vegan alternatives!! Asking for a friend…. Celebrate the origins of this classic dish with our Vegan Aquafaba Chocolate Mousse. Pour the simmering nondairy milk over the tofu mixture, and process for 30 seconds to 1 minute, or until completely smooth. This is seriously the best – and easiest – vegan chocolate mousse ever. My mousse got a little hard in the fridge will putting it out at room temperature soften it? Thanks for sharing, Alex! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Fructose is very bad news for kids as well as Dental Health, some people may not have heard about is dried, loaded with sugar fruits are very bad news. Just made this–wow. Give that a go! Cool to room temperature. Oh no! Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Would be good with cinnamon and/or chili added. It is much healthier than regular chocolate mousse. Thanks! You’re right. Added some “blackout chocolate” instead of carob or cocoa butter but otherwise followed it to the tee and topped it off with her coconut cream whipped cream. I just bought all the ingredients! Once it’s all blended, put it in the fridge to chill until firm and cold. It’s delcious! I am really loving your site! Then add dates for natural sweetness and even more thickness. What can I use in replace of Stevia? As for toppings, try coconut whipped cream, fresh fruit, toasted nuts, or a dusting of powdered sugar or cocoa … However, I didn’t find this necessary and added the whole can and still achieved fluffy mousse. Next comes coconut milk for creaminess and a little natural sweetness. If your dates are hard and dry it will make them very difficult to process. Oh my!! half of me was like, Why make mousse when I can just eat cold dates? Store your chocolate mousse in the fridge (covered) and enjoy within 5 days. If you’re gonna have sugar, I’d rather it be in the form of raisins, dried apples or God forbid, dates, than gummy bears, soda, or toffee. Can this mousse hold its shape? This 3-ingredient vegan chocolate mousse is simply fabulous. You can also, 5-Ingredient Chocolate Coconut Butter Cups, https://minimalistbaker.com/3-ingredient-dark-chocolate-peppermint-mousse/. I didn’t use any stevia, just dates, and it turned out delicious! It doesn’t freeze solid in the fridge, so it’s edible straight out of the freezer but the texture does become ‘too’ firm to be great for mousse. Have you considered specific segments for super fussy diets like the Candida Dysbiosis diet ? The flavour is soooo good! Haha glad you share our love for plain ol’ dates. December 22, 2020 Read Next. Now transfer the mousse to a strainer over a bowl and strain it quickly to get rid of the date skins so that you are left with a totally smooth creamy mousse. Make … Transfer to a large bowl. I also added about tbsp. I usually just have a few cans of coconut cream permanently living in the fridge so that any time a dessert craving hits I am prepared! It looks like you’re putting the cacao powder into water in the video. Yeah! During the Nor’easter today, I made this. Rich chocolate mousse that’s naturally-sweetened! ? Surpassed my expectations! and/or add slightly less cacao butter, as it provides firmness. I made it with whole foods brand dark chocolate chunks instead of the cocoa butter and skipped the stevia and it was fantastic! It’s smooth and chocolatey and sweetened with dates so you can even call it healthy chocolate mousse. Just made it. The flavor was delicious and my friend said it tasted like a professional dessert. Immediately pour the mousse into eight dessert dishes, parfait-style glasses, or mini-martini glasses. But you have a great track record in my kitchen, onto more wonderful recipes! A.MAZ.ING. Soy Free. This is because dates, as wonderful as they are, have date skins that make the texture less than smooth. As for the sugar content, at least dates have some redeeming value, I.e., fiber, magnesium, B6, etc., while refined sugar has virtually nothing. Strain the excess fluid from the silken tofu carton. vanilla I also used cacao powder instead of cocoa powder and I left out the carob powder. We’re so glad you all enjoyed it! Transfer to a bowl and cover. Haha, okay, I just scrolled up again and saw Dana actually mentions this in the notes section (it can be easy to overlook). It has a fabulously firm consistency. For people who cannot have avocado or are simply just not fans of it, this is a great recipe for them. Low Carb. It is sooo thick and creamy, and it tastes so rich. Just made this (as I said I would in a comment above): holy mother of deliciousness!! Lol. There is a lot of controversy about the dangers of Stevia. My blender isn’t so good so I used a mesh sieve to take out any date lumps and added some maple syrup to balance the sweetness. I recently purchased two jars of organic date syrup and have no idea what I am going to use them for! YESSSSSSSSSS! Refrigerate your cans of coconut cream overnight. It was very thick & fudge like, not mousse like at all, so I think I’ll take the one readers suggestion of whipping it after it’s chilled. Thank you! Then remove from heat and add vanilla and stevia to taste (or just add more dates). I made this for my husband and mother-in-law and they loved it! Hmm, perhaps, but the texture would be quite different. So glad I found your blog. I’m just not sure but would really love and appreciate any insight you have!! At first it will form a big ball of toffee and then as you continue to process it will gradually start to stick to the sides. At first it will form a big ball of toffee and then as … Decadent and yummy. Then add only the cream. 10 stars!! If you don’t like it, just don’t use it. It is a grainier sweetener, so make sure it gets whisked in and blended well. Does the coconut milk spoil? I used “Navitas Cacao Butter” and “Cocoa Metro Belgian Cocoa Powder” – both from Whole Foods. (My husband thought he saw water too, ha!) This recipe really looks amazing & I will review properly once I make it :). Add the silken tofu, orange extract, orange zest, maple syrup, salt, and melted chocolate/coconut mixture to a blender and blend for one to two minutes or until smooth. The original name was “Mayonnaise de Chocolat” thanks to its creamy and airy texture which was made by whipping cream and using egg whites to create a light foamy mousse. If you like this recipe, let us know! Thank you. It came out beautifully! This looks so good. Looks and sounds absolutely delicious ♥ Perfect for Valentine’s day too! This recipe looks yummy! Notify me of followup comments via e-mail. Thank you for this recipe! Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness. I’m finding it increasingly hard to find anything to eat that is super yum, so you can imagine my relief after making your mousse! Made a few times now, we add extra coconut and dates for our liking but WOW LOVE IT! This kind-of-good-for-you vegan avocado chocolate mousse … This mousse recipe is completely vegan, assuming your chocolate is vegan. Really good recipe, delicious mousse and easy to make! The day has arrived! Published: Feb 27, 2020 Modified: Feb 27, 2020 by Alison Andrews This post may contain affiliate links. Then scoop out only the hardened cream that has risen to the top. Hi there! I don’t use Stevia… agave? How To Make Vegan Chocolate Mousse Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process. A healthIER (based on intended diets) treat for a special occasion? But I went ahead and made it following your written instructions, subbing with Lily’s vegan bittersweet chocolate chips (no cocoa butter to be found!) Compared to the processed desserts that are on the supermarket shelves and served in restaurants etc, this is an unprocessed, delicious healthy option. Thanks for a great, easy recipe!! Do you think it’s because of the cacao butter? People are so addicted to it these days, even making sure our kids get it loaded into them. if its piped into a mold, frozen and then taken out of the mold. My husband’s allergic ? Sometimes it’s about making smarter, more informed choices, rather than deprivation or abstinence. If you prefer something more light, you could try diluting with water. *Nutritional information is for mousse only and doesn’t include any extra toppings. We’re glad you enjoyed it. As I was referring to the end results, not the immediate spike of some sugars that some people have trouble processing … I think it DOES HAVE the same effect on people’s LONG TERM overall health. it was perfect. If you’re using a date variety that isn’t soft, you can soak them first. In this instance we would recommend going with the standard (cup) measurement first as the metric measurements can fluctuate depending on brand/quality. Thank you, Minimalist Baker for this amazing recipe! This is not an everyday dish for sure, but for entertaining or once in a while, it’s YUM, and a little goes a long way. I didn’t add the additional sweetener (outside of the dates) since cashews already have a distinct sweetness to them. Some people just don’t get it! ★☆ Dates in particular are very high in sugar (fructose) Dates are used frequently in recipes, semingly trying to give the impression of no sugar, naturally sweetened, good etc! Sugar be it refined or natural is still sugar with the end result having the same consequence. Put the tofu, vanilla, and white chocolate chips in a blender in the order listed. Still good but next time I’ll try COCOA butter instead. In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. THANK YOU for this amazing recipe and for everything you do to share these health-forward creations with us! Also curious if someone replaced the coconut milk, if so with what? I am so grateful for your depth of knowledge and generosity in sharing your incredible expertise!! I also couldn’t stop eating it myself. Plus it’s 100% sugar and saturated fat free!! Makes me want to purchase cocoa butter just to make it! Add in more of the coconut cream a little at a time until you have used all the coconut cream and you have a rich thick chocolate.