Ultra-Rich Vegan Dark Chocolate-Mint Mousse {GF}

THIS MOUSSE. Actually, I’m not really sure what you’d call it – it’s somewhere between a mousse and a pudding and yet neither of those things exactly –  but ohmygoodnesssss is it decadent. Thick, rich, and super dark chocolatey, with a hint of fresh mint flavor to round it all out ➝ that’s the kind of luxuriousness we’re dealing with here.

But wait just a second, because here’s the kicker: it’s lightened-up, sweetened only with agave, and – oh yes – vegan. That’s right; we’re making mousse/pudding/whatever-you-want-to-call-it without any cream at all, and it still tastes freakin’ phenomenal. Coconut milk gives it loads of creaminess plus healthier fats, and a solid dose of cocoa and bittersweet chocolate add intense chocolate flavor. You wind up with something that has the richness of a good dark mousse but with less of the airiness (so if anything, it’s even richer).  This one is definitley for the most serious of chocolate lovers –  you know what I’m sayin’? ;)

And if you really want to go all out here (and you’re okay with sacrificing the veganness of the recipe) add a big dollop of peppermint whipped cream on top – the airy texture contrasted with the super thick mousse is perfection.

Now – what are you waiting for?! Grab a spoon and DIG IN.

Ultra-Rich Vegan Dark Chocolate-Mint Mousse {GF}

Extra-thick & silky dark chocolate mousse with a touch of fresh mint flavor – made with healthier ingredients for all the indulgence with less guilt!

• Yield: 3-4 servings 1x

Ingredients

Scale 1x2x3x

• 1 can full-fat coconut milk
• 2 sprigs of fresh mint (I used chocolate mint)
• 4 ½ ounces (⅜ cup) agave syrup
• 1 ¾ ounces (½ cup) dutch-process cocoa, sifted
• 2 tablespoons coffee
• ⅛ teaspoon coarse sea salt
• 3 ounces bittersweet chocolate, finely chopped
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• whipped cream for serving (not vegan, optional)*
• mint leaves, for garnish
• chocolate shavings, for garnish

Instructions

1. Place coconut milk and mint sprigs in a medium saucepan and bring to a boil. Scoop out mint and reduce to a simmer. Add agave, cocoa, coffee, and sea salt and mix in until smooth. Simmer for 10-12 minutes, whisking frequently; the mixture should thicken, but will thicken much more as it cools.
2. Remove mixture from heat and add chocolate, vanilla extract, and peppermint extract. Whisk until smooth. Let cool to room temperature, whisking often to smooth out.
3. Transfer to an airtight container and refrigerate until ready to serve.** Whisk again before serving. Serve with whipped cream if desired (non-vegan), fresh mint, and chocolate shavings.

Notes

*For even better flavor, serve with freshly whipped cream flavored with a bit of peppermint extract. Coconut whipped cream could be substituted for a vegan option.

**After sitting in the fridge for more than a few hours the mousse will become very thick; for a more fluid, pudding-like consistancy, serve after chilling for just an hour or two.

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