The thought of making chocolate mousse for dessert needn't intimidate you. Here is a delicious vegan chocolate mousse that is super simple to make! In texture, taste, and flavor, it's also much healthier than traditional recipes. Plan ahead and select good quality sustainable ingredients, and make tiny portions in small glass containers to indulge in throughout the week.
Because chocolate is the star of this recipe, we recommend you choose a dark (75% or darker), organic and Fair Trade brand. Just heat up some coconut milk in a cooking pan, add the chocolate chunks, a few spices -- we've chosen grated ginger and cardamom -- and when the mix is ready, start making the caramel for dipping in the pecan nuts. It takes about 15 minutes to make and you'll end up with a refined vegan twist on a classic chocolate dessert.
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
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.
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.
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.
5. Add the pecan nuts
Add the pecan nuts and swirl them around in the pan to coat them with the caramel.
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!