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Saturday, June 29, 2013

Vegan Chocolate Mousse with Coconut Jelly Cubes and Coconut Chips

I have been working on a lot of vegan recipes lately and I think I will take a little break after this one.  It has been a learning experience for me and I believe that, as a cook, it is important to always keep learning and keep an open mind.  I have enjoyed cooking this way and making my beautiful vegans happy, but I find myself inspired lately by all the wonderful seasonal products available at the market and most of my ideas seem to include cream, eggs, cheese, etc.   I have to say that I am pleasantly surprised at how easy it is to prepare good vegan meals that please everyone, even the meat lovers.  Like any good dish, the key is flavour, texture and balance.

This desert was the finale of a vegan meal prepared not too long ago. I had seen the technique for using avocado to replace cream or fat in a recipe on a TV show and set out to find the right combination to make a desert that would be vegan (of course) but also combine ingredients that complement each other and offer different textures.  The chocolate mousse made with avocado is very good but also very rich and the addition of the coconut jelly and chips helps to balance it out.  The portions served were small (verrine style) but this was just enough to end the meal on a sweet high note.

You will need:  For the vegan chocolate mousse (makes 8 small verrines)

  • 2 ripe, medium avocados (about 320g), peeled and cored
  • 1/4 cup + 1tbsp (28g) of good quality cocoa powder
  • 1/3 - 1/2 cup (80ml - 120ml) of honey (taste to check sweetness you prefer)
  • 1/4 cup (60ml) of melted coconut oil
  • 2tbsp (30ml) of pure vanilla extract
  • large pinch of salt

  1. Place all the ingredients in a food processor and blend on high speed until very smooth.  Refrigerate for about 2 hours (this will  allow the flavours to blend and reduce the avocado taste);
  2. Serve with coconut jelly and coconut chips (see below),

I found these at Metro in Montreal - they are delicious!

Coconut Jelly 

You will need for one 8 X 8 '' pan (20cm X20cm) 

  • 1 can (400ml) of coconut milk
  • 1 tbsp (15ml) of pure vanilla extract
  • 2 tbsp (30ml) of honey
  • 3 tsp (6 g) of agar agar powder

  1. Place all the ingredients in a medium saucepan and bring to a low boil over medium heat while whisking.  Boil for 5 minutes and set aside to cool;
  2. Oil a 8X8" (20cmX20cm) pan and pour in liquid jelly mixture.  Allow to cool at room temperature for 10 minutes and transfer to refrigerator until set (about one hour);
  3. Cut in small cubes or any shape you like and serve as a topping for the vegan chocolate mousse.
  4. Sprinkle with coconut chips and garnish with a mint leaf.
Note:  if ever the jelly is not firm enough to cut, you can return it to a saucepan to melt and add another tsp of agar agar powder.  Boil for 5 minutes and repeat the above procedure.

For a non-vegan chocolate mousse, you can check out Really easy chocolate mousse or turn it into a chocolate soufflé.

    Cottage life for the vegan ♥

    and non vegan ♥

    Note:  agar agar is a plant based gelatine (you can find it in most Asian markets and health food stores)

    Smile of the day:

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