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.

 

Print
Toasted Coconut Chocolate Mousse
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 

Serves: 6-8
 

Ingredients
  • 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

Instructions
  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.

WordPress Recipe Plugin by EasyRecipe

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