This five ingredient, five minute vegan chocolate mousse is made simply with coconut cream, cacao, and a little maple syrup. Top the simple pudding with berries, nuts, and whipped cream for a simple and delicious dessert.
So my plan, for weeks now, has been to post a recipe for a raw chocolate pots de creme for Valentine’s. The thing is that I wrote a recipe and then decided it’d be pots de creme without really thinking about precisely what that is. It’s more of like a baked fluffy/dense (can it be both?) pudding that needs eggs for leavening. I had it in my mind that it needed to be raw, though, so no eggs allowed! I ended up with this raw chocolate mousse, which is not really a pots de creme, but still very good.
Other recipes I’ve seen use either a pile of nuts, which are too expensive, avocados, or bananas. Bananas are cool but I didn’t want to use them. I’m not a fan of avocado chocolate pudding. I know people say you can’t taste them, but you totally can. Lies. This vegan chocolate mousse is quite fluffy, especially when cold, unlike a cooked coconut milk chocolate pudding, which is more creamy and smooth. You could make a chocolate chia pudding, too – that one is blended until smooth as well, but I like this whipped version best. It’s totally a mousse.
The best thing about this recipe is that it only needs a little handful of ingredients. A baby handful. It takes minutes to make, you don’t need to cook anything, and it looks impressive. You can top it with a pile of stuff to make it extra fancy, too. Pretty much anything you want will work for toppings, but I’ve included a few of my favourite combinations below. I added a little coconut whipped cream to mine too.
Check out that little hemp-heart heart!
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Raw Chocolate Mousse
- 2 cups coconut cream*
- 6 tablespoons raw cacao
- 3 tablespoons raw honey or maple syrup
- 1 teaspoon pure vanilla extract
- Pinch salt and cinnamon*
- Whip the coconut cream at high speed for a couple of minutes in a large, chilled bowl. Add the cacao, honey/maple syrup, vanilla, salt, and cinnamon. Beat again until fully combined.
- Scoop the mousse into dishes and refrigerate for half an hour before serving. If you don't chill it it'll be more like pudding, but after it's more like a mousse. Top with stuff before serving if you want to.
1. Chill a couple cans of coconut milk overnight before making this recipe, then scoop out the coconut cream. Just like making whipped coconut cream.
2. I'm talking a wee little pinch, guys. You're going for depth of flavour, not saltiness or cinnamoniness.