Vegan Chocolate Mousse With A Winter Twist

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MousseEmbedPhoto: Courtesy of Foodie Underground.
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?

Dark chocolate has many benefits: Good for your heart and your brain, as long as you are eating it in reasonable amounts (three chocolate bars at one time is not reasonable, for the record), it’s a much better option than other overly processed sweet products out there. These are all things that you can remind yourself of when you are trying to find a good excuse for eating all of this chocolate mousse in one setting.

I have an obsession with melting chocolate, which is how this recipe came to be. In need of a quick dessert, melting chocolate with coconut milk for a vegan mousse concoction seemed the best idea. Never one to skimp on adding a few extra kicks to a recipe, it got a nice dose of cardamom and candied ginger as well: the ultimate combination.

The grated candied ginger may sound over the top, but having tried this recipe with both chopped, candied ginger and grated, candied ginger I will say this much: it’s worth the extra effort.

Vegan Chocolate Mousse with Cardamom, Ginger, and Hazelnuts

Ingredients
1 cup coconut milk
1 cup chopped dark chocolate or chocolate chips (whatever you have on hand)
2 tablespoons agave syrup — if you are using a sweeter chocolate you can even skip this part
1 teaspoon ground cardamom
1/2 teaspoon sea salt
2 tablespoons grated candied ginger, or more, to taste
Toasted hazelnuts for garnish

Preparation
Put coconut milk, chocolate, and agave syrup in a small saucepan on medium heat. Stir constantly until chocolate is melted and thoroughly mixed with coconut milk. Stir in cardamom, ginger, and agave syrup.

Pour into small cups or tumblers. Depending on the size of what you put the mousse in, this recipe will make about 3-5 servings.

Place in refrigerator to chill — or the freezer if you are in a hurry.

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Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?