Chocolate “Mousse” Cups… rich, chocolaty, vegan, yummy!
I used to work at a French Café where they served the best chocolate mousse. The problem with most traditional French mousse recipes is that they have gelatin in them. Now, for most people this isn’t a problem, but for a vegetarian, it’s not something I want to eat. Gelatin is made derived from collagen, which is from animal by-products.
These Chocolate Mousse Cups totally remind me of the French café, and their rich, super chocolaty mousse. But, these are vegetarian, vegan, gluten-free, and Paleo-friendly. And, these little chocolate cups only take about 5 minutes to make. The hardest part is waiting for the to set in the fridge (though I may have eaten them once or twice when they were soft and melty, maybe!).
I love to make these little cups o’ chocolaty goodness whenever I’m craving something rich and decadent. But, I don’t feel like I broke the calorie bank with these little treats (252 calories isn’t too bad for a rich chocolate dessert). And, they’re perfect when you have a little leftover coconut milk from making something else, like Peanut Sauce, Coconut Brownie Bars, or even ice cream.
If you follow a vegan diet, be sure to get vegan chocolate. I suggest using chocolate chips because they’re so easy, and I always have some in my kitchen. But, you can also chop a bar of chocolate to make 1/3 cup.
I decided to share this yummy and simple little recipe for Chocolate Mousse Cups with you today because the wonderful people at Cocozia sent me some of their COCOZIA 100% Organic Virgin Coconut Oil to try. You may remember that they sent me some of their 100% Organic Coconut Water to try earlier this year, and I made a fun Coconut Peach Frost. I really like their coconut oil; it’s organic, cold pressed, non-GMO, and Free of Pesticides, Bleach, Hexane and Trans Fats. Coconut oil is great for cooking and baking. It has a rich butter-like texture and mouth-feel, so it’s a great vegan substitute for butter. It’s liquid at increased temperatures, and solid at lower temperatures. It’s easy to work with, and it’s delicious!
- ¼ cup canned coconut milk
- 1 tablespoon coconut oil
- 1 tablespoon strong coffee
- pinch fine grain sea salt
- 1/3 cup semi-sweet chocolate chips
- ½ teaspoon vanilla
- In a small saucepan combine coconut milk, coconut oil, coffee and salt, and heat (scald) over medium heat until small bubbles appear around the edges. Remove from heat, and stir in chocolate chips until chocolate has melted. Stir in vanilla. Pour into two small ramekins, and refrigerate for at least an hour or until set.
Adapted from Beyond the Peel