Almond Chocolate Mousse (V, GF)

These recipes come from Oh, Ladycakes, a really incredible baking blog. Not only are the photos absolutely beautiful, everything made for the blog is vegan! While I am not a vegan, I really love exploring vegan baking. It’s like being a mad scientist only you end up with dessert and not turning yourself into a giant lizard or something. Vegans really know their stuff in terms of good alternative fats, as butter, eggs, and cream are personae non gratae in their kitchens. Here’s something I’ve learned: baking tips from bloggers are sometimes wrong. Sometimes home cooks get lucky when following their hearts in terms of making changes to recipes, then when someone else tries to duplicate said recipe it just doesn’t work. Here’s another thing I’ve learned: vegan bloggers are often exempt from this list. They HAVE to be. For example, when making ice cream, if a proper alternative to egg yolks is not established, there will be no ice cream. And then the vegan will probably be sad, as one often gets when one cannot have ice cream. So if you ask me, trust the vegans. They may not eat bacon or eggs, but they know their stuff in the kitchen.

Mousse (makes 4-6 servings depending on how big; altered slightly from Oh, Ladycakes)

6 oz dark chocolate (65% or higher)

3/4 c. unsweetened almond milk

Coconut Whipped Cream

Fill a large mixing bowl halfway with ice cubes and set aside. Place four-six small jars near your workspace. Add the chocolate to the top of a double boiler (or a heat safe bowl) over and inch or two of boiling water and melt completely. Once it’s melted, remove from heat and set the double boiler insert over the bowl of ice. Add the milk and stir with a spatula until mostly combined (don’t forget to scrape the bottom and edges of the bowl too!). Using a hand mixer on medium-low speed, beat the mixture for 3-5 minutes. It will get very bubbly, and then then rippled lines will start to appear as the mixture thickens. Once all you can see are lines, mix for an additional 10 seconds then immediately pour the mousse into the jars. (If you overmixed and the mousse is too firm to pour into jars, simply return the bowl to the double boiler, melt the mixture completely, and begin again!) Tap each jar on the counter to remove any air bubbles, top with lid, then refrigerate for at least 2 hours, or until set.

Top with coconut whipped cream (scroll down) and cherries, toasted coconut flakes, chocolate shavings, sprinkles, fresh berries, whatever you like!





How To Make Coconut Whipped Cream

I’m hoping to be able to share several “How To” posts in addition to my regular recipes. They could be simpler basics that do not warrant a lot of explanation but happen to find there way into a lot of my food (looking at you, almond butter) or perhaps less glamorous components to a longer recipe (you’ll see). Anyway, the following is a recipe from my favorite vegan baking blog Oh, Ladycakes. The girl knows her stuff. In my opinion, this *completely vegan* whipped cream is better than the real thing. I promise you, I’m not one to say that often, but I really do believe it in this case. The coconut is so much more interesting than normal cream. You’ll get it when you try this! Recipes of mine that get insanely better when coconut whipped cream is used: (to name a few) Avocado Chocolate Pudding, Almond Chocolate Mousse, Chocolate Coconut Pound CakeCream Puffs with Caramel Glaze, Key Lime PieDark Chocolate Pudding and Strawberry Shortcake!


Whipped Cream (V, GF)

1 can full fat coconut milk, refrigerated overnight (I just used the whole container of this– no leftovers)

1-2 tbsp. powdered sugar

1/2 tsp. vanilla extract

Open the can of coconut milk and scoop the thick top layer (or if using the afore-linked container, the whole darn thing) into a large deep mixing bowl. Blend the fatty coconut milk with a hand mixer on high speed for 15-20 seconds. Add as much or as little powdered sugar as you like and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes (until light and creamy). And boom, you’re done! This whipped cream is best served immediately, but can be stored in an air tight container in the fridge for up to three days. It will harden when chilled, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.