Decadent Chocolate Frosting Or Mousse Vegan Food

VEGAN CHOCOLATE MOUSSE RECIPE

Vegan Chocolate Mousse Recipe image

This decadent chocolate mousse works for any occasion where you need a rich and chocolatey dessert. We love its whipped, creamy texture.

Provided by Ariane Resnick

Categories Dessert

Time 9h10m

Number Of Ingredients 5

Ingredients

2 15-ounce cans full fat coconut milk, refrigerated for 8 hours
2/3 cup natural cocoa powder
1/2 cup vegan powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

Steps:

Gather the ingredients.
Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.

Nutrition Facts : Calories 529 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 40 g, Sodium 292 mg, Sugar 14 g, Fat 47 g, UnsaturatedFat 0 g

DECADENT CHOCOLATE FROSTING OR MOUSSE (VEGAN)

Decadent Chocolate Frosting or Mousse (Vegan) image

This versatile dessert is wonderful as a frosting for cakes or cupcakes, or perfect as a mousse with chopped strawberries, or a fruit dip. It is so creamy and rich that nobody will believe you if you tell them it contains tofu! Adapted from Alex Jamieson's The Great American Detox Diet. She called for maple syrup, but I think agave has a more neutral flavor. You can use any sweet syrup you want.

Provided by Prose

Categories Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) package silken tofu
1 3/4 cups semisweet vegan chocolate chips
3 tablespoons agave nectar
1 teaspoon vanilla extract
1 pinch sea salt

Steps:

Line a sieve with paper towels and place the tofu inside. Pull the paper towels up to cover the tofu and place a can or other heavy object on top. Drain for 15 minutes.
Blend the tofu in a food processor until smooth.
Melt the chocolate chips in a microwave or double boiler.
Add the chocolate, vanilla, and salt to the tofu in the food processor. Process until creamy, scraping the sides once or twice.
Transfer to an airtight container and refrigerate for an hour or until set.

Nutrition Facts : Calories 21.8, Fat 1, SaturatedFat 0.1, Sodium 50.4, Carbohydrate 1.1, Sugar 0.5, Protein 1.8

CHOCOLATE MOUSSE (VEGAN, RICH AND DECADENT)

Chocolate Mousse (Vegan, Rich and Decadent) image

Rich & Decadent Vegan Chocolate Mousse. How To Make Guilt-Free Vegan Chocolate Mousse? Roll up your sleeves! let's do this!

Provided by Cynthia Louise

Categories Recipes

Number Of Ingredients 2

Ingredients

180g Organic Chocolate 250ml Coconut Cream A pinch of Salt Mixed Berries
for serving 100ml #EASEANDFLOW

Steps:

Fill a pot with water and set a stainless steel bowl on top of the pot to create a bain marie.
Add the chocolate to the bowl and allow it to melt on medium-high while giving it an occasional stir.
In a food processor, beat the coconut cream and salt while gradually pouring in the melted chocolate.
Once all is mixed, transfer the chocolate mousse to a jar and let it chill in the fridge for at least an hour.
Top the mousse with mixed berries and enjoy!

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Line a sieve with paper towels and place the tofu inside. Pull the paper towels up to cover the tofu and place a can or other heavy object on top. Drain for 15 minutes. Blend the tofu in a food processor until smooth. Melt the chocolate chips in a microwave or double boiler. Add the chocolate, vanilla, and salt to the tofu in the food processor.
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