Chocolate mousse is one of my favorite desserts, but I usually only eat it when I'm out at a restaurant. It's just a little too fussy for my liking to make it at home. But this recipe only calls for five ingredients and a few simple steps — definitely easy enough to pull together when a mousse craving strikes!
I should note that this is a vegan chocolate mousse, so it's going to taste different than true, classic mousse — but that's okay! It's good to mix things up every now and then. All you need for this recipe is some full-fat coconut milk, coconut oil, dark chocolate, instant espresso powder, and cherries.
If you turn the can of coconut milk upside down and open it, you can drain out all the liquid (set it aside and save it for smoothies!) and easily access the solidified coconut cream at the bottom. This cream is going to provide the rich, luscious base for your mousse. Simply whip that cream with some melted chopped chocolate and coconut oil, along with a bit of espresso powder, until everything is smooth. Then chill for four hours at least until the mousse is set.
When you're ready to eat the mousse, serve it with some pitted cherries. They're in season right now, and they are truly a divine addition to an already delicious dessert.
→ Get the Recipe: Chocolate Cherry Vegan Espresso Mousse from The Almond Eater