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This chocolate mousse came to me half as inspiration and half as a happy accident. I was making my standby vegan whipped cream almost a year ago now when I thought to myself: “What in the world could be yummier than this coconut whipped cream? If it were CHOCOLATE whipped cream.” And so, right then and there I melted a bag of chocolate chips and folded it into the whipped cream. Holy coconuts. A year later plus a few tricks and shortcuts learned, this chocolate mousse recipe is hands down our family’s favorite dessert. Plus it’s guilt-free and so incredibly quick and easy to make that I indulge my little chocoholics as often as I please. I hope you ENJOY! And if you do, please leave me a little review 🙂 !
VEGAN CHOCOLATE MOUSSE
Finally! An easy, healthy, to-live-for Chocolate Mousse!
Why we LOVE this Vegan Chocolate Mousse:
~only THREE ingredients~
~only ONE bowl (virtually no clean up)~
~super easy (anyone can make this mousse)~
~dairy-free & vegan~
~sweetened with maple syrup instead of sugar~
~no artificial . . . anything~
~crowd pleaser (young, old, vegan, or not)~
~doubles as an amazing frosting for a chocolate cake~
~can be made in a giant batch and enjoyed all week long~
Active Time: 15 minutes (with kids)
Inactive Refrigeration Time: 12+ hours
Serves: a family of 5 with extra large sweet-tooths (or triple the recipe for a crowd or to enjoy all week long!)
- 2 cans full-fat coconut milk (must be canned, must be full fat or it WILL NOT WORK)
- 1 eight-ounce bag semi-sweet chocolate chips (we use Lily’s brand which is vegan and sweetened with stevia, but any semi-sweet chocolate chips will work . . . it just may not be vegan or sugar-free)
- 1/2 to 1 cup maple syrup (based on the chocolate chips you use and how sweet/dark you like your mousse. Start with a half cup, and then increase by 1/8 cups during blending/whipping process, tasting as you go . . . awe shucks . . . until desired sweetness.)
- large stainless steel or glass mixing bowl
- large cooking pot or sauce pan
- can opener
- measuring cups
- wooden spoon
- electric hand mixer (a stand mixer can work also, but I have better results with my good, old-fashioned hand mixer. If you use a stand mixer, pause mixing every 15-30 seconds to scrape the bottom of the bowl to ensure that everything gets . . . moussey.)
~Super Simple Tutorial~
1.) Assemble hand mixer and have at the ready
2.) Open cans of coconut milk and set aside (must be room temperature)
3.) Measure out maple syrup and set aside
4.) Half fill cooking pot with water
5.) Place chocolate chips in mixing bowl and “rest” on top of the water ensuring no water spills over the edge or splashes into your chocolate.
6.) Turn heat under mixing bowl on medium
7.) Slowly melt chocolate: do NOT bring water to a boil! Take a tip from Mary Berry: “chocolate melts in a child’s pocket.”
8.) Watch that heat: turn down heat as soon as chocolate begins to melt, you want to melt it . . . not cook it!
9.) Turn heat off when chocolate is fully melted
10.) Remove mixing bowl from stove and place on work station.
11.) Work quickly before chocolate cools to do the following:
- add maple syrup directly to chocolate (starting with 1/2 cup and add more later if desired)
- dump/scoop in the entire contents of coconut milks as well, and be sure to scrape out any cream that sticks to the walls of the can
- mix on low to combine and avoid splattering
- scrape the bottom of bowl frequently to ensure all the chocolate gets blended in
- mix on medium to high until fully blended with no lumps (some splattering may occur)
*PLEASE NOTE: mixture will not in any way resemble anything mousse-like but will probably be entirely liquid/soup-like. This is normal. The refrigerator will work it’s magic on the mousse.
12.) Taste, add more maple syrup if desired, blend to combine. Repeat as needed until desired sweetness.
13.) Cover and refrigerate at least 12 hours but 24 is even better.
This is what your fully set mousse should look like when you run a spatula over the surface:
PLEASE NOTE: if your mousse never fully sets, or if it has lumps, one of the following is probably to blame:
- The brand of coconut milk was either too “waxy” and wouldn’t blend, or the fat content was too low and contents were mostly liquid (either way, I encourage you to try the recipe again with another brand of canned coconut milk)
- OR the chocolate cooled too much before blending
14.) Scoop into parfait glasses or dessert bowls
15.) Add *optional* “dirt” (crushed Oreos) and our Homemade Gummy Worms for an extra-fun dessert for kids (or kids at heart)!
16.) Store covered in fridge for up to a week (of course, ours never makes it half that long . . . I caught my hubby putting it in his breakfast cereal this week 😆 .)
Happy EARTH DAY!
The earth is the Lord’s and all that is in it,
the world, and those who live in it;
for God founded it on the seas,
and established it on the rivers.
Psalm 24: 1-2.
Thanks for reading!
Love, ~Our Holistic Homeschool~
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