Dark Chocolate Peppermint Mousse
This Dark Chocolate Peppermint Mousse is one of my favorite holiday/winter desserts - it's vegan, decadent and made with only 3 ingredients!
Servings 6 servings
- 1 ½ cups chopped dark chocolate
- 1 15 ounce can coconut cream or solid part of canned coconut milk
- 2 tablespoons maple syrup optional
- ¼ teaspoon pure peppermint extract
- Coconut whipped cream for garnish
Refrigerate the coconut cream overnight. When ready to use, transfer the coconut cream to a large bowl. Use an electric mixer to whip the coconut cream until smooth. Save a few tablespoons to use as garnish for the mousse.
Melt the chopped chocolate in the microwave until it is smooth and glossy in 30 second intervals, for 2-3 minutes, stirring after each interval. Pour the melted dark chocolate on top of the whipped coconut cream.
Add the maple syrup and the pure peppermint extract and whip until it forms a mousse-like texture.
Divide into 4 glasses, and top with the reserved coconut whipped cream and crushed peppermint, if desired. Serve immediately or chill for a few hours.
Recipe: This recipe was adapted from the Minimalist Baker.
Storage: You can store any leftovers in the fridge for up to 7 days, but it tastes best within a couple days of making.
Calories: 490kcal | Carbohydrates: 36g | Protein: 4g | Fat: 41g | Saturated Fat: 32g | Sodium: 11mg | Potassium: 388mg | Fiber: 4g | Sugar: 27g | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg