Ingredients
Scale
- 1/2 cup (120ml) hot water
- 1/4 cup (22g) unsweetened cocoa powder* (see note)
- two 4-ounce quality vegan soy free semi-sweet chocolate bars (113g each), finely chopped*
- 2 cups (480ml) plant based heavy cream or heavy whipping cream
- 2 Tablespoons (15g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- In a pot on medium heat, stir the hot water, cocoa powder, and chocolate chips, till all is melted and mixture is smooth. Turn heat off, and set aside.
- In a kitchen aid, add in the plant based heavy cream, powdered sugar, and vanilla. Beat on high till stiff peaks form.
- Gently fold the chocolate mixture into the whipped cream, till no white is showing. Folding gently will help the mousse to stay fluffy.
- Use right away in between or on two 9 inch cakes. (If you need to store it, you can keep it in a fridge up to 6 hours. After that, it loses some of its fluffiness). You can also serve the mousse as a dessert on its own with extra vegan whipped cream and chocolate shavings on top.