We're starting to see Swiss strawberries on shop shelves and what better way than to incorporate them into your next dessert? This delicious vegan chocolate mousse recipe is very simple to make and will delight everyone around the table!
200 g dairy-free dark chocolate ( at least 70% cocoa solids), chopped
1 can ( 400 ml) full-fat coconut milk, chilled in the refrigerator overnight
4 tbsp maple syrup ( adjust to taste)
1 tsp vanilla extract
1 pinch of salt
Fresh strawberries, sliced, for garnish
Begin by melting the chopped dark chocolate. You can do this by placing it in a heat proof bowl over a pot of simmering water, stirring occasionally until smooth. Alternatively, melt the chocolate in the microwave in short bursts, stirring between each interval to prevent burning. Set aside to cool slightly.
While the chocolate is cooling, carefully open the chilled can of coconut milk without shaking it. Scoop out the thick coconut cream that has risen to the top and transfer it to a mixing bowl, leaving behind the watery liquid at the bottom of the can.
Add the maple syrup, vanilla extract, and salt to the coconut cream. Using a hand mixer or a stand mixer with the whisk attachment, beat the coconut cream mixture on high speed until it becomes light and fluffy, resembling whipped cream.
Gradually pour the melted chocolate into the whipped coconut cream while continuing to beat on low speed. Mix until the chocolate is fully incorporated and the mousse is smooth and creamy. Taste the mousse and adjust the sweetness if necessary by adding more maple syrup.
Divide the chocolate mousse into six serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or until set.
Before serving, garnish each serving of mousse with fresh strawberry slices. You can also add a dollop of vegan whipped cream and a mint leaf for an extra touch. Enjoy!
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