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teacup filled with dark chocolate mousse
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5 from 1 vote

Dark Chocolate Mousse + Vegan Cashew Cream

Decadent, luscious, light, airy. The Dark Chocolate Mousse that everyone will love! Made extra delicious with Vegan Cashew Cream and flaky sea salt.
Prep Time10 mins
Chilling time8 hrs
Course: Dessert
Cuisine: American
Keyword: Dark Chocolate, Mousse, Vegan Cashew Cream
Servings: 6
Author: The Subversive Table | Lis Lam

Equipment

  • 6 small ramekins or teacups (at least 4 oz)

Ingredients

Dark Chocolate Mousse:

  • 2 400ml/13.5oz can full-fat coconut cream (completely solid at room temperature)
  • 1 cup/6 oz/170g bittersweet chocolate chips *use dairy-free chips for completely dairy-free mousse (see note below)
  • 2 tsp instant coffee powder
  • 2 tsp vanilla
  • 1/4 tsp salt

Vegan Cashew Cream:

  • 1 cup raw cashews
  • 1/2 cup water
  • 1 Tbsp maple syrup
  • 1 Tbsp vanilla

To serve:

  • flaky sea salt (I use Maldon)

Instructions

Dark Chocolate Mousse:

  • In a small saucepan, heat coconut cream until steaming. At first, the coconut cream should be completely solid. Do not let it come to a boil! Remove from heat and add chocolate chips, instant coffee powder, vanilla, and salt. Cover and let stand for 5 minutes.
    ingredients for dark chocolate mousse
  • Whisk, making sure all chocolate chips are fully melted. Scrape the bottom of the pot with a spatula and whisk again. Pour into individual cups. Cool completely at room temperature. Transfer to fridge and chill overnight.
    pouring dark chocolate mousse into teacups

Vegan Cashew Cream:

  • Add raw cashews, water, maple syrup, and vanilla to a high powered blender. Blend on high speed until creamy and thick, about 3 minutes. Scrape down the blender from time to time. The cashew cream is done when the texture is light and fluffy with no graininess whatsoever. Store in the fridge, covered. The Vegan Cashew Cream will keep for about 1-2 weeks in the fridge.
    plastic container filled with vegan cashew cream

To serve:

  • To serve, place a dollop of Vegan Cashew Cream over each cup and a sprinkle of flaky sea salt. A dusting of cocoa powder is optional. Eat immediately!
    teacup filled with dark chocolate mousse

Notes

*Coconut Cream is completely solid at room temperature and necessary to make the mousse set.  If you use regular Coconut Milk that separates into liquid and solid at room temperature, it will not set as firmly.  
**To make these truly dairy-free, use dairy-free chocolate chips.  Regular chocolate chips contain a small amount of dairy -- usually in the form of milk powder or milk solids.  
***If using a high powered blender, soaking the cashews is not necessary.  But if your blender is not powerful enough, I recommend soaking in cold water overnight.  Or cover with hot water for 1 hour before blending.