Vegan Chocolate Mousse
This recipe is ridiculously easy, and completely more-ish. I have now made it twice, (something that is pretty rare around here.) You would know I am all about the flavour by now, I trust. I do notice I have reduced my tolerance for sweetness in desserts. (Shock horror) but I think this is due to the ongoing love affair I am having with the Thermomix. I guess over time my palate has changed completely. I can taste a preservative at ten paces.
I am full on fussy with dessert...well, some would say, full on fussy in general when it comes to food. And this vegan chocolate mousse ticks all my boxes. I think the key to the winning combo is the smoothness of the date paste you create at the beginning. So don’t feel as though you cannot add a little more water to blend it to a smooth consistency. Having said all that, a few little textural elements of the dates can seem like chocolate bits...so it’s not all bad!
I hope you enjoy...again...and again. (OH and you can halve this recipe. Keep covered in the fridge until you are ready to serve.)
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- 300 Grams medjool dates. pitted
- 200 Grams water
- 100 Grams Callebaut is the ultimate best one to use.)
- 2 Teaspoons vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 1 x 400 Milliliter coconut cream Recipe
- cacao nibs to garnish (optional)
Place pitted dates into a shallow bowl and cover with the water. Leave overnight or until water has been almost fully absorbed.
Place dates, any remaining water, and vanilla into Thermomix bowl and blend 30 sec/speed 8. Stop and scrape down sides of bowl and repeat to form a smooth paste.
Add remaining ingredients except the coconut cream and garnish. Blend 30 sec/speed 8.
Add coconut cream and blend 20 sec/speed 6. Be careful not to split the cream, finish folding it through with a spatula if necessary.
Divide between serving cups or glasses and sprinkle with a few cacao nibs. You may wish to serve additional coconut cream on top as well.
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