Vegan Chocolate Mousse Recipe

Coconut Milk Chocolate Mousse Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

This creamy vegan chocolate mousse is made with coconut milk, cocoa powder, and a touch of natural sweetness, all fluffed up using a pressure cooker for maximum flavor in minimal time.

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Prep Time 5

Cook Time 5

Total Time 10

Course Soup

Cuisine Mexican

Servings 2 people

Calories 280 kcal

Equipment

1 Pressure cooker with sealing ring
1 Hand mixer or whisk
1 Mixing bowl

Ingredients

Main Ingredients

1 can coconut milk or cream refrigerated overnight
¼ cup cocoa powder
1 tablespoon Dutch cocoa powder or extra regular cocoa
3-4 tablespoon powdered sugar or erythritol use 2 tablespoon for darker mousse
½ teaspoon pure vanilla extract (optional)
2-3 tablespoon peanut butter for nutty twist (optional)

Instructions

Refrigerate your can of coconut milk overnight to separate cream from liquid.
Open the can and scoop out the thick cream into a mixing bowl. Save the leftover liquid for smoothies.
Add cocoa powder and Dutch cocoa powder to the bowl.
Stir in powdered sugar or erythritol. Add vanilla extract and peanut butter if using.
Use a hand mixer or whisk to beat until smooth and fluffy.
Place in pressure cooker lightly to enhance flavors, then allow natural release. Chill for 30 minutes before serving.

Video

https://youtube.com/watch?v=VYyZIM7ydz8%3Ffeature%3Doembed

Notes

Refrigerate leftovers for up to 3 days or freeze and thaw overnight. Stir before serving if separation occurs.