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VEGAN CHOCOLATE MOUSSE CAKE
This recipe contains coconut. Mousse Chocolate Chips 160g (Semi-Sweet Chocolate Mini Chips Enjoy Life) Coconut milk cans 1 or 2 (chilled)(full fat) Peppermint Flavor Oil 2 drops Crust Graham crackers 2 cups (about 1 brown cellophane package/9 crackers) Graham crackers 2 cups (about 1 brown cellophane package/9 crackers)Shortening 50g (I use Butter Flavor Shortening from Spectrum) (I use Butter Flavor Shortening from Spectrum)MMaple syrup 2 tbsp Granola (Please click to see Just Oats Granola recipe) Strawberries Mint *Graham cracker substitute can be used as well *No peanuts, tree nuts, milk, eggs, soy |
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1. Chill 1 cans (or even 2) of coconut milk cans upside down over night in the refrigerator.
2. Make the crust. Pre-heat the oven to 350F.
3. Combine all the crust ingredients in a large ziplock bag and crush them together until reaching tiniest crumbs.
4. Spread it over the 9 inch square baking pan, pressing hard using weight on your palm.
5. Bake it for 10 minutes.
6. Take the coconut milk can out carefully. Do not shake it. Open the can, keeping it upside down.
7. Discard the opaque liquid from the can, keeping the heavy creamy part in the can. If it did not separate well which happens, use the second can.
8. In a large bowl, whip the creamy part of the coconut milk on high speed.
9. Melt the chocolate using microwave MELT CHOCOLATE mode. Stir with spoon. CAUTION. The container may be hotter than usual.
10. Whip the cream and chocolate together.
(The volume of whipped coconut depends on the can sometimes, so use as much as you need, tasting occasionally.)
11. Pour the chocolate mousse on the baked crust. Chill in the refrigerator until completely hardens, about 2 hours.
12. Decorate with granola, strawberries, and mint leaves.
It is a very creamy and velvety chocolate mousse.
Even if you are not a big fan of coconuts, this whipped coconuts may not disturb you for it doesn't carry much odor.
2. Make the crust. Pre-heat the oven to 350F.
3. Combine all the crust ingredients in a large ziplock bag and crush them together until reaching tiniest crumbs.
4. Spread it over the 9 inch square baking pan, pressing hard using weight on your palm.
5. Bake it for 10 minutes.
6. Take the coconut milk can out carefully. Do not shake it. Open the can, keeping it upside down.
7. Discard the opaque liquid from the can, keeping the heavy creamy part in the can. If it did not separate well which happens, use the second can.
8. In a large bowl, whip the creamy part of the coconut milk on high speed.
9. Melt the chocolate using microwave MELT CHOCOLATE mode. Stir with spoon. CAUTION. The container may be hotter than usual.
10. Whip the cream and chocolate together.
(The volume of whipped coconut depends on the can sometimes, so use as much as you need, tasting occasionally.)
11. Pour the chocolate mousse on the baked crust. Chill in the refrigerator until completely hardens, about 2 hours.
12. Decorate with granola, strawberries, and mint leaves.
It is a very creamy and velvety chocolate mousse.
Even if you are not a big fan of coconuts, this whipped coconuts may not disturb you for it doesn't carry much odor.
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