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.
- 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
- In a medium bowl, combine flour, baking powder, cocoa powder and salt. Set aside.
- In a double-boiler or microwave, heat coconut milk and margarine until melted.
- Add chocolate chips and stir until completely smooth.
- In a blender, blend chocolate mixture and tofu until smooth.
- Add half the chocolate mixture to the flour mixture; beat until smooth.
- Add remaining chocolate mixture and beat until smooth.
- Pour into a covered dish or deep bowl and refrigerate for at least 2 hours.
- Meanwhile, in an ungreased frying pan over medium heat, lightly toast coconut, stirring occasionally to ensure nothing burns.
- Transfer coconut to a bowl to cool.
- When mousse is set, scoop into balls of whatever size you prefer and toss in coconut flakes.
- 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.