Vegan Orange Chocolate Mousse Pots
These dainty pots of Conscious Chocolate mousse are a crowd pleaser at dinner parties or ideal for storing in the fridge for weekend desserts. The double layers give a cheesecake like crunch while the coconut milk adds a creaminess to the mousse that's light and fragrant. Made with the orange and tangerine bar, the raw chocolate packs a punch that refreshes the pallet while indulging the senses, a true dark chocolate feast.
Makes: 2-4 pots
For the base
60g gluten-free digestive biscuits
15g dairy-free butter, melted
For the mousse
200g Orange & Tangerine Conscious Chocolate
200g full fat coconut milk
2 tbsp Coconut Blossom Sugar
Method
Add the digestives biscuits to a food processor and pulse until you have a crumb mixture. Add the melted butter and pulse again until combined.
Transfer the base mixture into dessert glasses/pots and refrigerate while you make the mousse layer.
Pour the coconut milk into a saucepan and heat over a medium heat until it starts to bubble, then take off the heat.
Break the chocolate into a heat-proof dish, add in the coconut blossom sugar and pour in the hot coconut milk. Leave to sit for a minute, then whisk until you have a smooth velvety mixture.
Pour into the glasses/pots, and leave to cool slightly before transferring to the fridge to set.
Allow to chill in the fridge for 2-3 hours, or until set.
For more dark chocolate after dinner inspiration see our other vegan recipes or visit our blog for ideas.
Enjoy!