Chocolate Mousse Recipe | The Vegan Zombie

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Pour 1 can of coconut milk into a saucepan and bring to a boil.

Stir in 1 tablespoon of agar agar and 1/4 cup of agave.

Lower the heat and simmer for 5 to 10 minutes, stirring occasionally to dissolve the agar agar flakes.

Strain the coconut mixture to remove any undissolved agar agar flakes.

Pour the strained mixture back into the saucepan and heat on low until it simmers.

Stir in 1/3 cup of semisweet chocolate chips, a pinch of salt, and a pinch of cayenne pepper until melted, about 2-3 minutes.

Pour the mixture into a bowl and let it cool down in the refrigerator.

Toast 1/2 cup of almonds on medium heat for 5 to 10 minutes, then chop them after cooling.

Pulse the chopped almonds in a food processor, adding 1 teaspoon of agave until chunky but not powdered.

Once the chocolate coconut mixture is firm, break it up and blend in a food processor to achieve a creamy texture.

In a martini glass, layer the chopped almonds, followed by 2-3 chopped strawberries, and spoon the mousse on top.

Garnish with more chopped almonds and half a strawberry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens