When I lived in Philadelphia I was fortunate enough to go to fancypants vegan restaurant Horizons* on more than one occasion, and the food totally blew my mind each time. This recipe for toasted coconut chocolate mousse comes from Horizons: New Vegan Cuisine, and it is absurdly delicious.

Rich, creamy and decadent, this is definitely a special occasion dessert. It makes a thick, dense chocolate mousse, rather than a light and fluffy one, so you could easily use it to make truffles. And it’s surprisingly simple to make.


Toasted Coconut Chocolate Mousse
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
  • ½ c flour
  • ¼ tsp baking powder
  • 2 Tbsp cocoa powder
  • pinch salt
  • 2 cups chocolate chips
  • 1 cup coconut milk
  • ¾ Tbsp vegan butter
  • 4 oz silken tofu
  • ½ c unsweetened shredded coconut
  • chocolate syrup, optional
  1. In a medium bowl, combine flour, baking powder, cocoa powder and salt. Set aside.
  2. In a double-boiler or microwave, heat coconut milk and margarine until melted.
  3. Add chocolate chips and stir until completely smooth.
  4. In a blender, blend chocolate mixture and tofu until smooth.
  5. Add half the chocolate mixture to the flour mixture; beat until smooth.
  6. Add remaining chocolate mixture and beat until smooth.
  7. Pour into a covered dish or deep bowl and refrigerate for at least 2 hours.
  8. Meanwhile, in an ungreased frying pan over medium heat, lightly toast coconut, stirring occasionally to ensure nothing burns.
  9. Transfer coconut to a bowl to cool.
  10. When mousse is set, scoop into balls of whatever size you prefer and toss in coconut flakes.
  11. Plate with chocolate syrup, if desired.

*For the serious restaurant-goers out there, Horizons closed in 2011, but the owners opened a new restaurant in its stead called Vedge.