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.
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.
Assembly
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.
Notes
*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.