Vegan Chocolate Mousse with Candied Cacao Nibs & Cherry Compote

November 1, 2021 –
From Vegnews

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Calling all chocolate lovers! This smooth, spoonable recipe from the Mind Food: Plant-Based Recipes for Positive Mental Health cookbook is somewhere between a pudding and a ganache, and is sure to satisfy any chocolate craving.

What you need:

For the mousse:
1 cup vegan chocolate, finely chopped
1 tablespoon olive oil
1 tablespoon reishi mushroom powder
⅔ cup vegan milk
¼ teaspoon salt
1 teaspoon maple syrup, to taste
½ cup coconut yogurt, for serving

For the candied cacao nibs:
¾ cup cacao nibs, roasted
2 tablespoons maple syrup
½ teaspoon salt

For the cherry compote:
1 cup fresh or frozen cherries
1 tablespoon maple syrup

What you do:

Preheat oven to 325 degrees.
For the mousse, in a heatproof bowl, place chocolate, olive oil, and reishi powder.
In a saucepan over medium-high heat, place milk and bring to a boil, then pour milk over chocolate and stir until very well combined. Add salt and maple syrup, tasting and adjusting sweetness to preference.
Into 3 small glasses or ramekins, pour chocolate and place in refrigerator to set for at least 3 hours.
For the candied cacao nibs, in a small mixing bowl, combine all ingredients and spread evenly on a baking tray. Bake for 30 minutes until roasted and crispy. Remove from oven and let cool.
For the cherry compote, into a small saucepan over medium heat, add all ingredients and simmer for 10 minutes. Set aside.
Remove mousse from refrigerator, and top with cherry compote, a spoonful of coconut yogurt, and candied cacao nibs.