A creamy, rich, and super simple recipe that will be sure to impress the crowds. The hardest part about this recipe is having the self-control to not take a scoop whilst you’re waiting for it to set in the fridge!
You can get this recipe plus more mouthwatering plant-based recipes in our brand new 7 Day Plant-Based Cooking School. CLICK HERE
INGREDIENTS
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400ml coconut cream
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1 tablespoon vanilla essence
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300ml soy milk or any plant milk
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1 cup chocolate powder
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3 1/2 tablespoons cornflour/cornstarch
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1/4 cup sugar
METHOD
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In a large mixing bowl begin by whisking the soy milk and cornflour.
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Add in the chocolate powder, sugar, vanilla and coconut cream. Whisk everything together and then transfer to a medium sauce pan over low-medium heat. Continue to stir the mixture until it thickens. The mousse is ready when the consistency is like a thick custard. It will thicken more as it cools.
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Turn off the heat. Transfer the mousse into your bowls or containers and allow to set in the fridge for a minimum of 2 hours.
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Serve in your favourite Coconut Bowls and garnish your bowl with some grated chocolate and strawberries.
NOTES
- You can make these look extra fancy in the way you serve and present them. Put them into our smaller sized Coconut Bowls and garnish with some shredded chocolate or anything chocolate really. If you have edible flowers, place a couple on top for an extra pop of color.
