I originally created this 4-ingredient chocolate mousse recipe to celebrate Mother’s day last Sunday. My lovely mom has the biggest sweet tooth (wonder where I got mine from!) and loves especially everything chocolate-y. I felt like something simple and easy, as mom tends to appreciate simple tastes and combinations the most. And by that I mean nothing but the good ol’ chocolate.
Chocolate mousse is one of those childhood treats I make way too rarely nowdays, even though it’s like the simplest thing ever. All you need is some whipped cream, melted dark chocolate and a pinch of willpower to help you sit down and patiently wait the post-prep 60 minutes until the mousse is ready to enjoy!
If you’re looking something a bit more edgier, try adding a tablespoon of mint or orange liquor or extract to the mousse before serving. However, my favorite one is the plain, 4-ingredient version below — simple chocolate goodyness with a hint of vanilla. Hope you love it as much as we did. Hug!
Vegan chocolate mousse (serves 4)
- 1 can full-fat coconut cream
- 200 grams dark chocolate (vegan)
- 0.5-1 dl (0.2-0.4 cup) of agave or maple syrup — add as needed
- a pinch of real vanilla beans, or couple drops of vanilla extract
Keep the coconut cream in the fridge until the fatty, thick cream separates to the top. Spoon the thick cream to a bowl and save the remaining, watery part for example smoothies.
Melt the dark chocolate in double boiler or on a stove with low heat.
Then, whip the coconut cream with a hand mixer until you get lighter, foamier form. It doesn’t get as foamy and fluffy as regular whipped cream, but couple of minutes of proper mixing does miracles to your mousse-to-be. Once the whipped cream is ready, stir in the melted chocolate, sweetener and vanilla. Mix well once more and place to refrigerator for at least an hour.
Once the mixture has settled, mix it up once more with the hand mixer until you get a beautiful, mousse-like texture. Check the taste, adjust if necessary and serve immediately! Any extra mousse should be stored in fridge.2