Vegan Dark Chocolate Espresso Mousse
Creamy, rich chocolate mousse made with coconut milk, coconut oil, espresso, and dark chocolate. You only need 5 minutes to prepare this mousse and then let it sit overnight in the fridge for a wonderful chocolate treat! Chocolate lovers unite!
Ingredients
- 1 cup dark chocolate chips be sure it's dairy free if you want recipe vegan + extra for chocolate shavings
- 1 teaspoon coconut oil
- 1 14 oz can full fat coconut milk
- 1 tablespoon instant espresso coffee
- 1/4 banana
Instructions
- Add chocolate and coconut oil to microwave-safe bowl and heat on high power for 30 seconds. Stir and repeat 1-2 more times, stirring after every 30 seconds until chocolate is fully melted.
- Pour coconut milk into large bowl of stand-up mixer.
- Grind instant espresso coffee with a mortar and pestle or add it to a small bowl and use back of a spoon to grind it into more of a powder.
- Add it to coconut milk along with the melted chocolate.
- Using beater attachment, mix on medium speed for about 1 minute or until smooth.
- Transfer chocolate mixture into individual jars or small bowls and refrigerate overnight or at least 7 hours.
- Upon serving, using potato peeler shave bits of chocolate to serve on top of mousse. Cut half of a banana into slices and make heart cutouts using 3/4'' heart cookie cutter. (Optional-but definitely makes eating them more fun!)
Notes
Recipe adapted from The Almond Eater