March 22, 2022 1 min read
A creamy, rich, and super simple recipe that will be sure to impress the crowds. The hardest part about this recipe is having the self-control to not take a scoop whilst you’re waiting for it to set in the fridge!
You can get this recipe plus more mouthwatering plant-based recipes in our brand new 7 Day Plant-Based Cooking School. CLICK HERE
400ml coconut cream
1 tablespoon vanilla essence
300ml soy milk or any plant milk
1 cup chocolate powder
3 1/2 tablespoons cornflour/cornstarch
1/4 cup sugar
In a large mixing bowl begin by whisking the soy milk and cornflour.
Add in the chocolate powder, sugar, vanilla and coconut cream. Whisk everything together and then transfer to a medium sauce pan over low-medium heat. Continue to stir the mixture until it thickens. The mousse is ready when the consistency is like a thick custard. It will thicken more as it cools.
Turn off the heat. Transfer the mousse into your bowls or containers and allow to set in the fridge for a minimum of 2 hours.
Serve in your favourite Coconut Bowls and garnish your bowl with some grated chocolate and strawberries.
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