Before I started following a plant based diet, I had a recipe for these chocolate mousse cakes that would be my showstopper dessert at every dinner party. I would be requested to make these for all the family events we would go to, and everyone that ever tasted it would ask me for the recipe. So needless to say, I simply had to “veganize” this dessert!
It consists of a raw chocolate base, and then you can choose to keep the white mousse layer as coconut and vanilla, or if you have a sweet tooth like me, amp it up with some white chocolate. The dark chocolate mousse layer as well as the ganache, helps keep this dessert balanced as they offer more bitter notes. I usually have some crumb left over from the base, so I like to make a crumble and scatter it over for a nice crunch, but you can totally use coconut flakes or garnish with whatever your heart desires!
I like to use little ring moulds to make individual cakes, but if you don’t have at home, I have also used a spring form cake tin which works perfectly fine. In theory you could also line a bread tin with clingfilm hanging over the sides, and just lift the cake out then slice, however I have not tried this method.
I always have a few tins of coconut cream standing upside down in my fridge for when I need it. For the mousse layer, you’ll be scooping out the thicker creamy part and using that for this recipe. Reserve the rest of the liquid for smoothies by freezing it in an ice cube tray.
Vegan Double Chocolate Mousse Cakes (makes 8)
- 200 g pecans
- ¼ cup almond flour
- 7 medjool dates (if you cant find fresh, soak in boiling water for 25 mins)
- 3 tbsp sugar
- 3 tbsp coco powder
- 1 tsp vanilla
- 1 tbsp coconut oil (cold state)
- 120 ml aquafaba (chilled liquid from tin of chickpeas)
- 5 tbsp sugar
- ½ tsp cream of tartar
- 2 tsp vanilla extract
- 2 tins coconut cream (only use the thick solid creamy part)
- 100 g dark chocolate (I use Afrikoa 70%)
- 100 g white chocolate (optional)
- ½ cup coconut milk
- 130 g chocolate
- 1 tbsp coconut oil
- Add pecans to a food processor and blend well. Add all the remaining ingredients and blend until everything is well combined. It should clump together when pressed, if its too dry add another date.
- Transfer mixture to lined springform tin or ring moulds, pressing firmly to form a solid base. Reserve leftover crumbs for topping.
- Whip the aquafaba on high speed until foamy, add cream of tartar and gradually add in sugar. Continue to whip until stiff peaks have formed. Transfer to a new mixing bowl and set aside.
- Whip coconut cream with vanilla until soft peak stage, fold this mixture in with the aquafaba from the previous step.
- Divide the mixture into 2’s.
White Mousse Layer:
For plain coconut flavour, use mousse as is. For white chocolate option: In a heatproof bowl, Microwave white chocolate in 20 sec increments until melted, and fold into half of the mousse mix. Spread onto base and freeze for at least 30 mins.
Dark Chocolate Layer:
Repeat above process with dark chocolate and spread over white mousse layer, freeze at least 30 mins.
- Add all ingredients to a bowl and melt over a bain-marie until smooth. Allow to cool down slightly and pour over mousse. Return to freezer at least 1 hour.
If you have base mixture left over, Preheat oven to 170C and spread out so you have a crumble. Bake for 30 mins and allow to cool down before you garnish. Alternatively decorate with chocolate shavings or toasted coconut flakes.
1. Remove from the freezer. With warm hands or heated cloth, heat up moulds slightly and loosen springform tin/press out from bottom of ring moulds using your hands (like a push-pop)
2. Move cake to refrigerator to thaw and and to carry on setting for at least 4 hours before serving, use a warm hot knife to cut slices.