vegan chocolate mousse, spicy chocolate mousse, candied pecan nuts, coconut milk, chocolate dessert, dark organic chocolate, cardamom seeds, grated fresh ginger

1. Gather the ingredients

  • 1 cup of coconut milk
  • 1.7 ounces of chopped dark chocolate
  • 1 Tbsp of syrup
  • a few cardamom seeds
  • a bit of fresh ginger

For the candied pecans:

  • 2 cups of water
  • 3 Tbsp of sugar
  • a bunch of pecan nuts

vegan chocolate mousse, spicy chocolate mousse, candied pecan nuts, coconut milk, chocolate dessert, dark organic chocolate, cardamom seeds, grated fresh ginger

2. Heat up the milk

Heat up the coconut milk in a pan over low-medium heat. Once it’s hot, add the chocolate chunks and stir.

vegan chocolate mousse, spicy chocolate mousse, candied pecan nuts, coconut milk, chocolate dessert, dark organic chocolate, cardamom seeds, grated fresh ginger

3. Add the spices

Add some ground ginger and ground cardamom seeds to taste. Add the syrup (or honey) and stir for about a minute until all mixes into one. Set aside.

vegan chocolate mousse, spicy chocolate mousse, candied pecan nuts, coconut milk, chocolate dessert, dark organic chocolate, cardamom seeds, grated fresh ginger

4. Make the caramel

In a separate pan, heat up 2 cups of water and when it starts boiling lower the temperature to medium-heat. Add the sugar and stir constantly until every grain has disappeared and the liquid has turned into a thick brown caramel.

vegan chocolate mousse, spicy chocolate mousse, candied pecan nuts, coconut milk, chocolate dessert, dark organic chocolate, cardamom seeds, grated fresh ginger

5. Add the pecan nuts

Add the pecan nuts and swirl them around in the pan to coat them with the caramel.

vegan chocolate mousse, spicy chocolate mousse, candied pecan nuts, coconut milk, chocolate dessert, dark organic chocolate, cardamom seeds, grated fresh ginger

6. Enjoy

Take the pecans out and place them on a non-stick baking tray. Put the mousse preparation into small glass containers, pick up the caramelized pecans with a palette knife and place them on top. Refrigerate the mousse until completely chilled, for 2-4 hours. Enjoy!


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