Description
A simple and delicious vegan chocolate mousse cake that requires minimal effort but delivers rich flavor.
Ingredients
Scale
- 200g dark chocolate (70% cocoa)
- 1 can (400ml) coconut milk (full-fat, chilled overnight)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pre-made vegan chocolate cookie crust
Instructions
- Melt the dark chocolate in a heatproof bowl over simmering water. Let it cool slightly.
- Open the chilled coconut milk and scoop out the thick cream into a mixing bowl. Discard the watery liquid.
- Whip the coconut cream until fluffy, then add maple syrup and vanilla extract. Mix well.
- Gently fold the melted chocolate into the whipped coconut mixture until smooth.
- Pour the mousse into the pre-made crust and smooth the top.
- Refrigerate for at least 4 hours or until firm.
- Slice and serve chilled.
Notes
- Use high-quality chocolate for best results.
- Ensure the coconut milk is chilled overnight to separate the cream.
- For a firmer texture, freeze for 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg