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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!
Course Dessert, Snack, Sweet
Cuisine American, vegan
Keyword almond, Almond mousse cake, chocolate, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 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 (1/4 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
  • 1/4 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 (1/4 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)
  • 1/4 teaspoon cinnamon
  • 1/4 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

  1. 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.
  2. 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.

  3. 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).
  4. Repeat the same procedure with the second mousse.
  5. Garnish (optionally) with mint leaves and crushed almonds. Chill in the fridge for at least 30 minutes.

  6. Eat!

Recipe Video

Recipe Notes