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Looking for an easy yet decadent dessert that will impress your sweetie? Look no further than this rich, satisfying mousse that’s made with simple ingredients you probably have in your pantry!
Vegan Dark Chocolate Espresso Mousse
Rated 3.8 stars by 4 users
Category
Dessert
Servings
4-6
Prep Time
10 minutes
Cook Time
6 hours
Ingredients
-
1⁄2 cup Soom Dark Chocolate Tahini with Sea Salt
1 can unsweetened full fat coconut milk
1 cup dairy free chocolate chips (dark chocolate or semisweet)
1 Tbsp espresso powder
Pinch of salt
Directions
Remove 1⁄4 cup liquid from the can of coconut milk, not the solidified coconut cream. (Save the liquid for smoothies!)
In a small saucepan, add the remaining coconut milk, Dark Chocolate Tahini with Sea Salt, chocolate chips, espresso powder, and salt and cook over medium-low heat.
Whisk continuously for 5 minutes, or until the chocolate chips are fully melted and the mixture is smooth and silky.
Transfer to a medium size bowl and cover with plastic wrap. Press the plastic wrap down until it’s touching the surface to prevent a skin from forming.
Place in the fridge for 3-4 hours, or until firm.
Once firm, remove from the fridge and use a hand mixer to whip until light and fluffy. Use a flexible spatula to scrape the bottom of the bowl, ensuring the mousse is evenly whipped.
Serve in small glasses, topped with coconut whipped cream, fresh raspberries, and an extra drizzle of Dark Chocolate Tahini with Sea Salt.
Recipe + Photography: Angelica Oles, Lush Food Photography
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