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Rich, creamy, and fudgy, this Vegan Cherry Chocolate Mousse is here for you when you want something “decadent” and chocolatey! It’s easy to make and perfect for Valentine’s Day as well.
Maybe it’s because my mood was pretty much on the bottom a while ago that I made a bunch of chocolate desserts, including this vegan cherry chocolate mousse. Sometimes we hear that music artists made hit songs when they are sad. I guess that could be applied to my recipe-creating process as well. I did make something great when I was upset and unsettled, which seem to make the bad mood not so bad, I guess.
When I’m sad, I usually crave something rich in chocolate flavor, like chocolate brownies, chocolate pies, or chocolate mousse. (Comment down below if you’re the same!) And this cherry chocolate mousse serves perfectly for me when my mood is down.
I’m not saying to always use food to cope with our emotions, but something in dark chocolate really makes me feel better. (Maybe it’s the substances in dark chocolate or just the endorphins that I get by eating it.)
Anyhow, back to our chocolate mousse. It’s definitely a satisfying dessert that’s perfect for Valentine’s Day as well. Plus, it’s quite easy to make without any special equipment.
This recipe is inspired and adapted from Rebel Recipes. I was totally taken away by the pictures in the original recipe post. That’s also one of my motivations for me to make this cherry chocolate mousse as soon as I could.
Ingredients You Need
You only need 8 ingredients for this cherry chocolate mousse:
- Frozen cherries: I’m using frozen dark cherries because they are usually sweeter and they go so well with chocolate. (If you love black forest cake, you know what I am saying.)
- Maple syrup: I wanted to say you could use other types of syrup, but trust me it’s best with maple syrup.
- Cornstarch: It helps to bind the cherry sauce together.
- Full-fat coconut milk: Yes, we’re going to use the goodie, full-fat coconut milk, which will yield the most creamy, rich texture for this chocolate mousse.
- Extra-virgin coconut oil: I would highly recommend using extra-virgin coconut oil if you’re not opposed to its delicate coconut taste.
- Vanilla extract: I always recommend using pure vanilla extract if you can because the real deal is a real deal.
- Dark chocolate: I personally like to use 70% dark chocolate because it gives the right amount of bitterness and sweetness. You can use the ones with 50%~60% cacao content if you prefer. And chose the one that you love.
- Cacao powder: Here I’m using cacao powder which is natural/non-alkalized cocoa powder. It will give this chocolate mousse the perfect chocolatey taste.
How to Make Vegan Cherry Chocolate Mousse
There are two parts to making this chocolate mousse. Trust me it’s not complicated.
First, make the cherry part:
- Cook the frozen cherries, maple syrup, and a splash of water in a saucepan for a little while until the cherries have been cooked down.
- Mix the cornstarch with a little bit of water and pour it into the cherry sauce. Stir and cook until it’s thickened. Let it sit to cool down.
Then make the chocolate mousse:
- Heat the coconut milk and coconut oil in a small saucepan until hot. Then turn off the heat.
- Add the the chopped dark chocolate and vanilla extract the coconut milk mixture and let it sit for 1 minute before stirring. The heat should be able to melt all the chocolate.
- Add the vanilla extract and cacao powder and mix evenly. Don’t overmix it.
- Pour the chocolate mousse mixture into 2 ramekins or jars and smooth the top.
- Then you can add the cherry sauce directly on the top if you want them to “mingle” a little, and then cover them and let them sit in the fridge for 1-2 hours to set.
- If you want to separate the chocolate mousse and cherry sauce, you can put the chocolate mousse and the cherry sauce separately in the fridge for 1~2 hours and then add the cherry sauce on top of the chocolate mousse for serving.
How to Store Vegan Cherry Chocolate Mousse
Cover the mousse or store the ramekins in big containers in the fridge. They should be okay for 4~6 days. Let it sit at room temperature for a while so it will be silkier.
Tips & Notes
- This mousse will be on the “harder” side after refrigerating for longer than 2 hours. So if you want it to be on the soft side when serving, shorten the refrigerating time or you can omit the coconut oil in the recipe.
- As mentioned above, you can mix the cherry sauce a little bit with the chocolate mousse or put the cherry sauce on after letting the chocolate mousse set in the fridge, which is what I did. (See photos in this recipe.) Just be aware as well that if you mix the cherry sauce with the chocolate mousse, the texture will be less firm and smoother.
- This chocolate mousse is on the not-so-sweet side, so just taste the chocolate mousse and decide if you want to make it sweeter by adding more maple syrup.
Questions You Might Have
I don’t have cacao powder, can I use common cocoa powder (the one for baking) instead?
Technically, you can. But I will say it will have an influence on the final taste of the chocolate mousse. So if you really do that, just make sure to use the cocoa powder you love.
Are there other substitutions for coconut oil?
Yes, you can use vegan butter or cacao butter. Cacao butter would be the most ideal choice but I know it’s not common and easy to find so, the choice is yours.
Can I use sour cherries instead of dark cherries?
Yes, you can. Just be aware of the differences in both types of cherries and you might need to add more maple syrup because sour cherries are not as sweet as dark ones.
I have to say that this chocolate mousse is quite rich and “decadent” in a way, but I don’t want to use any morality-related words because there aren’t any moral values in the food itself. But I think you know what I’m trying to say is that the dessert is quite rich in both taste and texture, so you will have some proper expectations of it.
If you’re a chocolate lover like I am, I think you will love it as much as I do. Let me know if you have any questions or you’ve made them by commenting down below or tag me on Instagram (@barrelleaf). I would love to see your work!
More Vegan Recipes:
- Vegan Chocolate Peppermint Cream Pie (Gluten-free)
- Chocolate Hazelnut Layered Cake with Cherry Filling and Chocolate Icing
- Vegan Matcha Azuki Bean Tart (Gluten-free)
Decadent Vegan Cherry Chocolate Mousse
For the cheery part
- 50 g frozen cherries
- 1/2 tsp maple syrup
- 1/2 tsp cornstarch
- 1 Tbsp water, plus 1-2 Tbsp for cooking cherries
For the mousse part
- 120 ml full-fat coconut milk
- 2 tsp extra-virgin coconut oil, *
- 1 Tbsp maple syrup
- 1/4 tsp vanilla extract
- 50 g vegan dark chocolate, chopped
- 1 Tbsp cacao powder, **
To make the cherry sauce
- Add the frozen cherries, maple syrup, and a splash of water in a saucepan and cook them over medium heat until the cherries have been cooked down.
- In a small bowl, mix the cornstarch with a little bit of water and then pour it into the cherry sauce. Stir and cook until it’s thickened. Remove the pan from the heat and let it sit for a while to cool down. In the meantime, we can make the chocolate mousse.
To make the chocolate mousse
- Add coconut milk and coconut oil to a saucepan over medium heat. Cook until it's hot, around 75 C. Then turn off the heat.
- Add the the chopped dark chocolate vanilla extract to the coconut milk mixture into and let it sit for 1 minute before stirring. The heat should be able to melt all the chocolate. If not, you can put the bowl over simmering water to let the steam melt the chocolate.
- Add the vanilla extract and cacao powder and mix evenly. Make sure don’t overmix it.
- Pour the chocolate mousse mixture into 2 ramekins and smooth the top.
- Add the cherry sauce directly on top of the chocolate mousse if you want them to “mingle” a bit. If not, you can put the chocolate mousse and the cherry sauce in the fridge for 1~2 hours and then add the cherry sauce on top of the chocolate mousse for serving.
- *Extra-virgin coconut oil: You can use vegan butter or cacao butter instead if you prefer.
- **Cacao powder: I will strongly suggest using cacao powder if you can. But if you don’t have it, you can use common cocoa powder as well. Just make sure you like its taste.
- Adapted from Rebel Recipes