Best Vegan Chocolate Mousse Recipe - Suburban Homestead EP22

Measure 1/3 cup flax seeds and place them in a saucepan.

Add 3 cups of water to the saucepan and turn on the heat.

Mix the flax seeds and water using a whisk.

Once the mixture starts boiling, turn the heat down and let it simmer for 20 minutes, stirring occasionally to prevent burning.

After 20 minutes, pour the mixture through a sieve quickly to avoid gelling, discarding the seeds and placing the gel in the refrigerator to chill.

Open the raw coconut by piercing one of the soft eyes and draining the juice into a glass.

Crack the coconut shell using a hammer, rotating as you tap to help release the coconut meat.

Break the coconut into pieces to separate the flesh from the shell, using a dull knife or spoon if necessary.

Wash the coconut pieces and place them in a blender with 2 cups of water, blending until smooth.

Strain the blended mixture through a cloth over a sieve, squeezing out the liquid to obtain fresh coconut milk, discarding the pulp.

Retrieve the chilled flaxseed gel from the refrigerator and beat it with a whisk for 6 to 12 minutes until it forms peaks.

In a saucepan, combine 1 cup grated panela (or brown sugar), 2 cups coconut milk, and 8 tablespoons cocoa powder, whisking until smooth.

Bring the mixture to a boil, stirring well to prevent clumping.

In a separate bowl, mix 4 tablespoons of cornstarch with 1.5 cups of water until dissolved.

Slowly add the cornstarch slurry to the boiling chocolate mixture, stirring constantly to avoid clumping.

Continue stirring for 2 minutes until the mixture thickens into a chocolate sauce.

Pour the chocolate sauce into a metal bowl and nestle it in a bowl of ice water to cool down.

Once cooled, gently fold the foamy flaxseed gel into the chocolate sauce until well combined.

Spoon the mousse into ramekins or stemware, optionally garnishing with granulated brown sugar.

Cover and refrigerate overnight to set.

Equipment Needed

Spice Level:

Dietary