Last summer, when we went up to Wyoming-Idaho-Montana for a week of camping adventures leading up to Jesse’s birthday, all I wanted was to see a bear and a moose. The whole trip, I attempted to use my upstate NY animal finding skills to spot one (When I was little – heck I still play whenever home – my dad and I played an animal spotting game while we were out driving: if you spotted an animal first, you got points. Bunnies and wood chucks were 2 points, deer were 2 points, etc.).
Still, with that solid background in animal I spy, no luck. The closest we came to seeing a bear was barely (ah, can’t help myself) missing one walking through the camp site just minutes before we arrived, or at least thats what the ranger told us upon arrival. Maybe he made it up and just wanted to make sure we were extra careful about packing up our food at night. Either way, no bears or moose were seen.
Until…driving back south through Montana, I caught a glimpse of moose’s tail end, hightailing it away from the road. I feel like that doesn’t really count.
The year progressed, more trips were had through Utah, Wyoming and Colorado. No bears, no moose. And then, while driving up to ski (very late in the morning I might add, we got pretty lazy this season) at Eldora, there, right on the edge of the winding, forested road, was a moose, snoozing away. Finally, I found my moose! Did I snap a picture? Nope. Of course not. That’d be too obvious a thing to do. Instead we gawked, and then drove on to ski a grand total of 3 runs before hitting up the lodge bar for some questionably well earned Bloody Mary’s.
Anyways, in place of showing you a picture of that moose, I give you this mousse.
Vegan Coconut Chocolate Mousse to be exact.
Hey guys, guess what? You can make mousse without:
Tons of sugar!
This dessert is SO simple and SO delicious. It’s rich, but not overly sweet. Even my salty over sweet boy loved it. I think what makes or breaks this recipe is the quality of the products you use. Since there are only 2 ingredients, might as well make them high quality, right? I like to use Califia or Thai Kitchen for your coconut milk and Chocolove chocolate bars (62-70% cocoa), but I’m sure there are lots of other high quality coconut milks and chocolate bars that would work also. Also, it’s worth noting that if coconut milk isn’t your jam (YOU’RE CRAZY), this is also delicious with almond milk. Especially chocolate almond milk – whoa double chocolate trouble.
Vegan Coconut Chocolate Mousse
1 cup dark chocolate chunks*
1 cup coconut milk**
If using a dark chocolate bar, roughly chop. Heap chocolate into a 1 cup measurer. Key word here is HEAP. You probably have some airy space in between your chunks, so heap that chocolate. If you’re super science-y in the kitchen, you can weigh your chocolate (1 cup of chocolate should weigh about 6 ounces).
With a double boiler, melt the chocolate. Don’t have a double boiler? Neither do I. I use a nonstick sauce pan on top of a small pot of boiling water. Works like a gem and cleanup is a breeze.
While chocolate is melting, prep a large mixing bowl by dumping a whole lot of ice in there. Create a well in the ice and fit a smaller mixing bowl into the larger. Once chocolate is melted, pour into the smaller mixing bowl (that should be nesting in the ice at this point). Then pour the milk over chocolate. For whatever magical-baking-science reason, it is critical that you do it in that order. Chocolate then milk. Just believe me on this so you don’t waste all that high quality coconut milk and chocolate! Once both your ingredients are in the small bowl, beat with a hand mixer for roughly 5 minutes or until you notice that your liquid is now a fluffy wonderful texture and gorgeous swirly lines are starting to form. If you don’t have a hand mixer, you’re in for a workout – whisk for 7 to 10 minutes or until you also get that fluffy wonderful texture.
Pour directly into your chosen glass wear. I recommend 4 short drinking glasses such as tumblers, small mason jars, or if you’re feeling fancy, 2 martini glasses. Cover with plastic. Chill for 2-3 hours before diving in. Mousse will keep in the fridge for 48 hours.
DONE. How easy was that??
I hope you enjoy, I may or may not be on my 3 batch within a week’s span…
Suggested add ins and toppings:
Swirl a tablespoon or 2 of peanut butter or any of your favorite nut butters into the mixing bowl before pouring into glasses.
Add 1/4 teaspoon of peppermint extract for a Mint Chocolate Mousse!
Chop up some berries! I suggest whatever is in season. Strawberries and raspberries are my favorite.
Top with some vegan coconut whip, finely shredded dark chocolate and sea salt.
Craving an extra rich mousse? Sub coconut cream for the coconut milk.
*if you are a strict vegan, make sure to check your chocolate’s ingredients for soy lechithin vs lechithin. And obviously milk, if you chose a milk chocolate.
**If you aren’t using a richly textured coconut milk such as Califia or Thai Kitchen, I recommend using 3/4 cup milk instead of 1 cup.