Almond milk & chocolate vegan mousse 2 ways

This almond milk and chocolate vegan mousse has only two basic ingredients and is flavored in two different ways. It’s the perfect Valentine’s Day dessert!

So… Two weeks left for Valentine’s Day... Just another reason for me to post a chocolate dessert (Yay!!!) 🙂 And what better option than a vegan chocolate mousse which can be flavored in two different ways, just so that your Valentine has some options! The base for this recipe is the well-known 2-ingredient chocolate mousse (only chocolate and water) which I have altered a bit to my liking, meaning that I've made it into a 5-ingredient mousse. However, it is still very quick and easy, it certainly qualifies as a last-minute dessert, it is served in a glass (always a plus) and can be decorated with a fruit heart just to help things warm-up. By the way, last year I made this white chocolate and berry Valentine's pink soup. You may want to check it out!

If I’m not mistaken, it was Heston Blumenthal the one who introduced us to the two-ingredient chocolate mousse. His recipe requires only water and good quality chocolate. And yes, we all have heard, more than many times, that we can’t let the tiniest drop of water to touch our chocolate because it will cause it to seize, but this rule doesn’t apply here! Instead of water, I like to use almond milk because it mellows and smoothes out the intense character of the dark chocolate making it more luscious and sensual.

Chocolate mousse has a certain decadent feel to it so it’s the perfect dessert for romantic dinners and cuddly situations. I decided to flavor the mousse in two different ways, but you can certainly choose only one, if you and your Valentine like the same things! The one mousse has some whiskey and freshly grated pepper, ingredients which give it some punch and intensify the chocolate notes while the second is flavored with cinnamon and orange zest, things which make it more cozy and warm with flowery notes. Let your other half choose the flavor of his/her liking, or just share the two desserts and decide which one you prefer the most!

And just in case you’re wavering between making this mousse or something more cupcake-y, then you can also try these white chocolate and apple crumble muffins. They’re like the most delicious apple crumble (or apple pie) but in the form of a cupcake!

Some notes/tips:

• Choose a good quality dark chocolate, at least 55% cocoa which contains only cocoa, cocoa butter, sugar, and lecithin. Any dark chocolate that doesn’t contain animal products is vegan.
• You can use regular milk instead of almond milk if you’re not vegan
• Other flavorings you can try: cayenne pepper, brandy, coffee, Frangelico liqueur (hazelnut flavor)
• You can make this mousse with only two ingredients (almond milk and chocolate), but if you have a sweet tooth you're going to need the maple syrup.

You may also like these similar recipes:

Chocolate trilogy dessert (served in two ways!)

Faux tiramisu in a glass

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Recipe

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5 from 2 votes

Almond milk & chocolate vegan mousse 2 ways

This vegan mousse with almond milk and chocolate has only two basic ingredients and is flavored in two different ways. It’s the perfect dessert for Valentine’s Day!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Dessert, Snack, Sweet

Cuisine: American, vegan

Keyword: almond, Almond mousse cake, chocolate, vegan

Yield: 2

Author: The Hungry Bites

Ingredients

• For the whiskey-pepper mousse:
• 85 grams (3 ounces) chopped dark chocolate 65% cocoa (make sure it is vegan)
• 80 grams (¼ cup + 2 tablespoons) almond milk (you can use any other vegan milk or even regular milk for not vegans)
• 1-2 tablespoons maple syrup (or honey for not vegans)
• 2 teaspoons of your favorite whiskey
• ¼ teaspoon freshly grated black pepper
• 
  
• For the orange-cinnamon mousse:
• 85 grams (3 ounces) chopped dark chocolate 65% cocoa (make sure it is vegan)
• 80 grams (¼ cup + 2 tablespoons) almond milk (you can use any other vegan milk or even regular milk for not vegans)
• 1-2 tablespoons maple syrup (or honey for not vegans)
• ¼ teaspoon cinnamon
• ¼ teaspoon orange zest
• Equipment and decorations:
• Thin sieve
• A large bowl filled with ice cubes (ice bath)
• Thin slices of banana, papaya, mango, or strawberries (the more thin, the better they’ll stick on the glass)
• Heart-shaped cutter
• Crushed roasted almonds and mint leaves

Instructions

• Cut the fruit slices with the heart-shaped cutter and press the hearts on the inside of two glasses. Rub them with a little neutral oil or water if they don’t stick very well.
• For the first mousse: Transfer all the ingredients, except the chocolate, to a small pot and heat until it almost starts to simmer.

  Transfer the chocolate to a metal (or heatproof) bowl. Pass the milk through the sieve and pour it over the chocolate. Let it sit for 1 minute and stir with a whisk until the chocolate is melted.
• Transfer the bowl over the larger bowl with ice and whisk it continuously. The mixture will start to thicken as it cools. When it reaches the consistency of a thin cake batter pour it in one of the glasses. (Resist the urge to whip the mousse until firm, because it will harden suddenly. If that happens, reheat it until liquid and start again).
• Repeat the same procedure with the second mousse.
• Garnish (optionally) with mint leaves and crushed almonds. Chill in the fridge for at least 30 minutes.
• Eat!

Video

Notes

• This recipe is based on the 2-ingredient chocolate mousse you can see on the video above.
• Want more easy, vegan, healthy desserts? These sugar-free banana popsicles with chocolate and nut butter will enthuse you!

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