Based on my lemon mousse recipe, I made this delicious Vegan Chocolate Mousse for chocolate lovers! This mousse is allergy friendly and is lower in sugar than other chocolate mousse recipes. Enjoy!! Vegan, gluten free; Free of: dairy, peanuts, soy, eggs
In a small saucepan, combine the coconut milk, culinary coconut milk, maple syrup, cocoa powder, and salt and whisk until well combined and the cocoa powder is incorporated well.
Heat the milk mixture over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk the corn starch into the small bowl.
Pour the corn starch-milk mix into the saucepan, whisking constantly. The milk mixture should thicken immediately (you've made chocolate pudding!). Continue to stir with a whisk or spoon until it is mixed well and there are no lumps.
Remove from the heat, stir in the vanilla extract, and cool for about 15 minutes, then scoop the chocolate pudding into a large bowl. Cover it with plastic wrap and lay the wrap directly on the surface of the pudding (this prevents the thickened "pudding skin" on top that can create lumps when you mix it again).
Place in the fridge and cool for about 30-45 minutes. It doesn't have to cool completely, we just need it to cool enough to mix with the CocoWhip.
Once the chocolate pudding has cooled a bit, uncover it and fold in the So Delicious CocoWhip with a spatula until well mixed.
Divide the lemon mousse into 4-6 ramekins, cover, and chill for several hours or overnight.
Top with more CocoWhip and mini chocolate chips if you like. Enjoy!