Let’s be very clear: chocolate mousse and I have a long history together. It’s unrequited love in its finest form and like a 17-year-old with daddy issues, I don’t care that it’s unrequited and have no plans to moderate my devotion anytime soon.
The word “vegan” before any dessert recipe gives me pause. I know there are good vegan desserts out there because I’ve had a few in expensive restaurants in Manhattan but I had yet to make one…until today.
Chocolate mousse is one of my favorite things to eat in the entire world. And I like to eat, people. (See? That’s why punctuation is important.) So when I say this is damn good, this is damn good.
As usual, I modified slightly. I used Goya Coconut Milk (not cream as the recipe states), I don’t have malt syrup so I used 4 Tbs of agave syrup instead to cut down on the sugar. I didn’t have raw cacao powder so I used a good quality cocoa powder (not unsweetened). My version is just sweet. It’s not super sweet, it’s just sweet.
Vegan Chocolate Mousse
400ml Goya Coconut Milk
1/4 cup chia seeds
1/4 cocoa powder
4 Tbs agave syrup
Whisk in a bowl. Pour into serving vessels (I save, wash, & reuse Bonne Maman jam jars which are perfect for this sort of thing) and chill in the fridge for at least 3 hours. I can see adding a dash of vanilla or cinnamon.
DELICIOUS. Truly, a vegan dessert I can serve with pride.