Our cosy team here at Village Wholefoods loves to share an afternoon cuppa and a homemade treat in our back tea room. A slice of cake, a muffin, a shortbread or 3 - all offerings are devoured with appreciation and gusto.
When Our Kellie came in recently bearing a bowl of chocolate mousse, it was tools down immediately!
Velvety smooth, light, fluffy and decadently chocolatey, I was amazed to learn it was vegan. No eggs! No dairy! How did Kellie make this incredible concoction?
Turns out, her secret weapon is Coconut Whipping Cream. Keep the can in the fridge so it's ready to go when needed.
Kellie's easy vegan chocolate mousse is a must try. The good news is this mousse takes only 10 minutes to make. The not so good news is you'll have to pop it in the fridge and wait an hour before demolishing it. We know you can do it. Good luck!
1 can coconut whipping cream (refrigerate for at least 3 hours prior to using)
1/3 cup alkalised cocoa powder
4 tbsp icing sugar
1 tsp vanilla extract
2-3 chocolate freeze dried strawberries, crushed or fresh berries (Optional)
Scoop the contents of coconut whipping cream into a large bowl. Using electric beaters or a stand mixer, whip until smooth and creamy. (You can use a balloon whisk, but this will require a little more elbow grease and a little more time)
Add the alkalised cocoa, icing sugar and vanilla extract and beat again for about 5-8 minutes or until all the ingredients are completely mixed and it has a creamy mousse like texture.
If using add 2/3 of the crushed strawberries and gently stir through the mixture.
Portion into bowls and sprinkle remaining crushed strawberries on top of each bowl to decorate.
If using fresh berries just add on top at the end.
Place in the fridge for 1 hour or until ready to consume.