Vegan Chocolate Chia Mousse - Feedfeed TV | The Feedfeed

Vegan Chocolate Chia Mousse

Lily tops her chocolate mousse with cardamom coconut whip!
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Lily from Kale & Caramel takes over thefeedfeed Instagram Stories to share her recipe for Vegan Caramel Chocolate Chia Mousse with Cardamom Coconut Whip from her new cookbook Recipes for Body Heart & Table!

Chocolate Mousse with Cardamom Rose Coco Whip
Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc. Photos copyright © 2017, Lily Diamond

Makes about 6 servings

For the mousse:
3⁄4 cup chia seeds
1⁄3 cup plus 1 Tbsp cocoa powder
2 pinches sea salt
2 1⁄4 cups (nut) milk of choice
1⁄4 cup plus 1 1⁄2 Tbsp pure maple syrup
1⁄2 tsp pure vanilla extract
1 1⁄2 cups semisweet chocolate chips
1 tsp orange zest
1⁄8 tsp ground cardamom

For the with coco whip:
1 (13.5 oz) can full-fat coconut milk, refrigerated upside down
2 Tbsp confectioners’ sugar
1⁄4 tsp rose water
1⁄4 tsp ground cardamom

For topping:
1⁄4 cup cacao nibs
1 Tbsp dried edible rose petals (stems and leaves discarded)

For the mousse:
At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.

Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth. In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth. Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender and into a bowl. Refrigerate for 2 to 3 hours, to set.

For the coco whip:
Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid. In a large bowl, mix the coconut cream with the sugar, rose water and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light and whippy.

Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals.

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