Initially I made this recipe for dairy free chocolate mousse from absolute scratch, grating fresh coconut meat and kneading it with warm water to procure fresh cream. I used the leftover shredded coconut to engage in the world’s most failed cookie experiment, but the mousse was a dessert hedonist’s dream- just 1/2 cup was more than enough for one person (this little piggy couldn’t even handle that much). I’ve toned it down a little here, both in method and richness, swapping the fresh coconut milk for tinned and opting for 50% soy (or other non dairy) milk.
If you want the ultimate in dessert debauchery you should forsake the other non-dairy milk for 100% coconut milk. If you opt for the extra richness this brings, however, consider cutting the serving sizes down a little (it’s scrumptious but crazy decadent).
The flavour extract you use for this vegan chocolate mousse is down to personal choice. I’ve used rum, orange, and coffee, which is why those are the only three listed in the recipe itself. I’d wager mint would be a winner, as would many fruit essences. Coffee syrups might even work! Then of course there’s the option of chocolate extract for super chocolately chocolate goodness. I bet some hazelnuts would be more than moderately awesome mixed in there, too.
Just make sure you cover it with clingfilm once the pudding has been poured into its serving dish(es). This is to keep that funky fridge film from forming on top of the dessert.
Coconutty Chocolate Mousse + Your Flavour of Choice
- Whisk everything except for the dark chocolate together in a medium saucepan. Taste for flavour and add a few drops more extract if you think it’s necessary (I find some extracts are weaker than others).
- Heat the contents of the saucepan slowly, never allowing it to boil (because this can curdle the coconut milk), whisking continuously. After a minute or two the liquid will begin to thicken. Add the dark chocolate, if using, and continue to whisk (switch to a wooden or silicone spoon if it’s easier for you). As soon as it starts obtaining a thick pudding/custard consistency, remove from the heat.
- Pour the pudding into serving vessels while the mix is still warm (it will thicken more as it cools and will be more difficult to pour). Cover with clingfilm and leave to cool for 20-30 minutes before refrigerating for at least a couple of hours to cool completely.
- Serve garnished with cocoa nibs, nuts, fruit, or finely grated chocolate for an added fancy factor. Or just shove it in your face.