That could cause it to be a ganache texture. Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! I used homemade coconut milk (using your recipe!) but I’m glad I persisted with the mousse. 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. 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. This should work beautifully. Looks and sounds absolutely delicious ♥ Perfect for Valentine’s day too! Hi Melissa! If you prefer something more light, you could try diluting with water. I’ve started using coconut sugar because of recipes I find here. on a related note, I learned while making this that refrigerated dates taste like a sort of caramel when eaten straight from the fridge. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. When there is more stuck to the sides than there is in a ball, stop the processor and scrape down the sides with a spatula and then process again. ). Pulse until a paste forms. 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? However, I was pleasantly surprised to find that the texture turned out exactly like the non-vegan mousse I’ve had from restaurants! This post is also available in: 繁體中文Slightly tangy raspberry mousse with gluten-free, double-layered chocolate cake, this Vegan Raspberry Mousse Chocolate Cake is perfect if you love the berry-chocolate combination! 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. 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. hi! I don’t use Stevia… agave? This is seriously the best – and easiest – vegan chocolate mousse ever. I have found myself so often looking for a recipe and began to notice that the one I always choose is “Minimalist Baker.” Your recipes are simple, simply delicious and well within my restrictive diet. This is good stuff! This is a common misconception; not all saturated fats are bad. With just 5 ingredients, this dessert is a … It works wonderfully in our vegan oatmeal cookies in place of the other syrup! Sugar be it refined or natural is still sugar with the end result having the same consequence. (My husband thought he saw water too, ha!) Plus it’s 100% sugar and saturated fat free!! De plus, cette mousse contient de bon gras et tient la route avec un IG très raisonnable, puisque la crème de coco qu’elle contient a IG bas de 40, le chocolat noir a un IG de 20 (oui oui !! It came out thicker for me though, more like a ganache and less like a fluffy mousse. While avocado-based mousse and puddings do not have a prominent avocado taste, we just wanted to create an alternative! Incredible. DANA. However it’s also wonderful served with some whipped coconut cream and vegan chocolate shavings on top! We’re glad you and your family enjoyed it, Annie! This mousse recipe is completely vegan, assuming your chocolate is vegan. Vegan Christmas Recipes. ★☆. It’s extremely good with raspberries on top. Thanks for your easy, delicious, plant-based recipes! I like Whole Foods 365 organic full fat coconut milk and Thai Kitchen brand as well. Place figs and liquid in a food processor. In her case, sugar and natural sweeteners DO NOT have the same results. Would love to try this but no stevia what are my options for substitutions and in what quantity? Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. I cant wait to make it !!!! Would be good with cinnamon and/or chili added. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. The flavour is soooo good! :). Immediately pour the mousse into eight dessert dishes, parfait-style glasses, or mini-martini glasses. I have made this a couple times now and I am super impressed! I did not use Stevia or carob powder. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. The flavor was super rich with just the right amount of sweetness after adding 7 or 8 dates. 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. Second, I made this last night and am obsessed. Will make again, 100%! Really good recipe, delicious mousse and easy to make! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. So glad to hear it! What you’ll get is this rich, … It’s not very sweet but that’s how I prefer my desserts anyways. I made it with whole foods brand dark chocolate chunks instead of the cocoa butter and skipped the stevia and it was fantastic! You can also stop the processor and break up the big ball of toffee with your hands and then process again. 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. Place the mousse into a strainer over a bowl and strain it quickly so that you get a really smooth mousse. It isn’t overly coconutty but the flavor is present! 5-Ingredient Vegan Chocolate Mousse by Kirsten Ingeneeger. 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. Just wondering, does avocado mousse have an odd taste or is not really a healthy alternative or is there another reason you were avoiding using them here? I am certainly in the minority on this one but I don’t think I’ll try it again. 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. If I put this in a pie crust do you think it would work as a pie ? I’d definitely make it again. I really enjoyed the taste of this but I definitely wouldn’t call it a mousse. thank you for this glorious goodness! As for toppings, try coconut whipped cream, fresh fruit, toasted nuts, or a dusting of powdered sugar or cocoa … Dentists advise against giving them to our children. ??? Haha glad you share our love for plain ol’ dates. Recette Mousse au chocolat vegan : découvrez les ingrédients, ustensiles et étapes de préparation Find out more about me here. Thank you for the reply! I am wondering if it’s bc I live in Denver and have the altitude to worry about? Fat doesn’t make you fat. You can heat them briefly in the microwave to soften, but it’s better if they’re soft to start with. I will be making some of them over the weekend. Refrigerate until cold and thickened – at least 4 hours, preferably overnight. I left out the stevia and added extra dates. I remember seeing a vegan cheesecake recipe on the website that had cauliflower as an ingredient. Then add only the cream. 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. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Twice. Thank you for the recipe! As I’ve already mentioned in my previous posts, ever since I’ve read about the … I followed the recipe to the letter. I used dark chocolate instead of cocoa butter but that should have been OK according to the recipe. All my guests (vegan and non-vegan) loved it! Your response is a very ungrateful one. Low Carb. My husband’s allergic ? Hi Julia, Sorry for the confusion! But you have a great track record in my kitchen, onto more wonderful recipes! Keto. The ‘syrup’ is totally smooth – I wonder if I could use some of the syrup to make this? This delicious vegan chocolate mousse is made with dates and coconut cream for a wonderfully rich and smooth mousse. Store leftovers covered in the refrigerator up to 5 days. I was pretty skeptical about my abilities to make this, but it turned out perfectly. I used “Navitas Cacao Butter” and “Cocoa Metro Belgian Cocoa Powder” – both from Whole Foods. And there’s no avocado or aquafaba anywhere to be seen. There is a lot of controversy about the dangers of Stevia. I think the tastes are a little bit different because it didn’t taste quite like I expected. Sometimes the separated cream will harden at the top of the can, and sometimes it will still be soft, but still separated. If your dates are hard and dry it will make them very difficult to process. You can also, 5-Ingredient Chocolate Coconut Butter Cups, https://minimalistbaker.com/3-ingredient-dark-chocolate-peppermint-mousse/. I also skipped the stevia and just added more dates then it called for. Then scoop out only the hardened cream that has risen to the top. Required fields are marked *, Rate this recipe Does this recipe need water? A win-win for all! Thanks for sharing! If I make it, I’m going to serve it in almost guilt-free shot glass size servings. You will not be subscribed to our newsletter list. Just sayin’…? and it thickened perfectly. This kind-of-good-for-you vegan avocado chocolate mousse … all I can do at work is think about the fact that I still have an entire bowl of it at home. 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. Hi Izzy! Wisk for 1 min with an electric whisk or 2-3 mins with a manual whisk until it starts to I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Thanks for the idea! Please do us a favor and rate the recipe as well as this really helps us! 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. I actually froze some this evening to test it… well guess whos having chocolatey fudge icecream right now? Hi there! Thanks for sharing it. It looks like you’re putting the cacao powder into water in the video. I made this one the other day but I used CACAO butter instead of COCOA butter. Now, the question is, can I wait a whole four hours for it to chill? I also couldn’t stop eating it myself. You’d never guess the main ingredient of this luxuriously smooth and velvety vegan chocolate mousse… TOFU! Used less stevia and 4 large dates and it was sweet and chocolatey and with a great mouthfeel. Does the coconut milk add a strong coconut flavor? Check out this tutorial! I also used cacao powder instead of cocoa powder and I left out the carob powder. Easy recipe as well. December 22, 2020 Read Next. What are your views about this? My boyfriend and I loved it!!!! ), it tastes like Mexican hot chocolate. Ok I made this for fathers day & it was delicious! My daughter and I loved the taste test. Put the tofu, vanilla, and white chocolate chips in a blender in the order listed. I used to buy it a lot when I lived in Dubai. I made this tonight as a treat for my kiddos and husband and boy did they inhale it! Bomb.com! Yes, sat. CreamyRichNaturally sweetChocolatyEasy to make& SUPER delicious. THANK YOU for such yummy vegan recipes and beautiful photography!! *This recipe was first published in March 2018, now updated with new process photos and text. 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. Egg Free . Or homemade almond milk made thicker by using less water to almond ratio? The day has arrived! But if you have any more than that, then use the excess for something else (like in your coffee or smoothie). After all, life is short and nobody ever went to their deathbed thinking, “I wish I’d eaten more rice cakes”. Hi! Then don’t make it! . Right on, Michele! 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. Still good but next time I’ll try COCOA butter instead. You can also stop the processor and break up the big ball of toffee with your hands and then process again. 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. Let’s do this! This was ABSOLUTELY DELICIOUS! Thanks for sharing your substitution, Izzy! It is sooo thick and creamy, and it tastes so rich.

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