Chocolate Mousse Delight

This fluffy, light, and extremely delicious chocolate mousse has a little story to tell: it used to be one of the family’s favorite desserts until its creator decided that it needed some vamping up with the highly popular aquafaba, that most of the other vegan chocolate mousses are made with. The expectations were high, the aquafaba peaks were exquisite and simply perfect but, to the creator’s disappointment, the taste and creaminess were not the same and failed the family’s approvement test. In fact, the family stated that they would not accept any changes to the original recipe anymore. So here it is: our good old chocolate mousse delight!

You will need:

• blender
• preferably stand mixer with whisk attachment, but good quality hand mixer will be alright

Ingredients:

For the mousse:

• 5 oz (100 g) raw, food grade cacao butter, cut into small pieces
• three 5.4 fl oz (160 ml) cans coconut cream or 2 cups (480 ml) creamy, white top of full fat coconut milk
• 4 Tbsp maple syrup
• 1 tsp pure vanilla extract
• 4 Tbsp baking cocoa, unsweetened

Toppings (optional):

• Coconut whipped cream
• unsweetened baking cocoa
• cacao nibs

Preparation:

1. Melt cacao butter in a double boiler or use the double-bowl method: pour boiling water into a heat resistant bowl and place a slightly larger, also heat resistant bowl with the cacao butter on top of it. It will take, give or take, about 10 minutes until melted.
2. Place all the remaining mousse ingredients into your blender, add the melted cacao butter, and blend on the highest setting until very smooth, about 1 minute. Transfer the cream to the bowl of your stand mixer or any large bowl, if you use a hand mixer.
3. Place it into the freezer for about 30 minutes. Take it out and whisk for 1 minute on medium setting.
4. Put it back into the freezer for another 30 minutes. Take it out again, scrape down the sides, and whisk for about 2 minutes. It should have set quite a bit already, so you can choose a higher setting.
5. To fluff it up even more, put it into the freezer one last time. After 20 minutes, take it out, scrape down the sides of the bowl, and whisk for another minute until you have a very light and fluffy consistency.
6. Spoon the mousse into 4-6 individual dessert bowls or glasses.
7. Garnish with coconut whipped cream, sprinkle with cacao nibs, and dust with some baking cocoa. Enjoy right away or keep covered in the fridge!

Notes:

• I recommend using a stand mixer with whisk attachment, but a powerful hand mixer should get the job done as well!
• This mousse is perfect to make ahead of time. It keeps covered in the fridge for at least 3 days.
• For a wintery holiday dessert, you can add a few drops of peppermint essential oil and garnish with peppermint leaves