Vegan Chocolate Mousse
This vegan chocolate mousse is rich like regular mousse and yet so simple to make! It is a great summer no-bake dessert, plus it is naturally sweetened.
Ingredients
- 1ΒΌ cups semi-sweet chocolate chips (I use Hu Baking Chocolate Chips No Added Sugar) (7oz)
- 1 teaspoon vanilla extract
- 16 ounces Silk Dairy-Free Heavy Whipping Cream
- 1-2 tablespoons maple syrup or date syrup
Instructions
- Pour the heavy whipping cream into the bowl of a stand mixer or a large mixing bowl with a handheld mixer. Add in the vanilla extract and beat the cream on medium speed until it is fluffy in texture. Set it aside.
- Melt the chocolate chips in a non-stick pan or a double boiler over medium-low heat on the stove. Constantly stir and move the chocolate chips around in the pan until they are completely melted, for about 2-3 minutes. Be careful not to burn the chocolate!
- Then immediately pour the melted chocolate into the whipped cream, beating it on medium to high speed to prevent the chocolate from hardening. A little chocolate may harden around the side of the bowl, but that is fine.
- At this point, add the maple or date syrup and continue to beat the mousse on low speed until the syrup is mixed in. Cover the bowl with plastic wrap and refrigerate the mousse for at least 2 hours.
- Serve and enjoy!