This vegan white chocolate mousse came about rather accidentally. I had many bars of dairy free white chocolate and a tin of coconut cream. I thought, if it works for dark chocolate, why can’t it work for white?
I am a little bit ashamed that I have had this recipe sat in my drafts for about 18 months. This recipe is so incredible for those times when you don’t have access to an oven too.
When you first make the vegan white chocolate mousse you might be left wondering how this will work. My first thought was “how will this thick goop turn into mousse” to be perfectly honest, but somehow the magic of the fridge turns the mousse into an aerated dream boat! Light, rich and decadent. Pure heaven.
The dairy free white chocolate used is quite easy to get hold of. I always use the Sainsburys dairy free white chocolate, but most supermarkets now sell their own brand which makes the dairy free life so much easier.
As I’ve mentioned before, the mousse is very decadent. You will not need vast amounts in your pots, to be honest, my pots were a little too big! The mousses play beautifully with any berries as the berries really cut through the sweetness of the cream and chocolate.
All you need for the recipe is some good dairy free white chocolate and some coconut cream (I use the Natures Charm one) and away you go!
A super quick and simple 2 ingredient 10 minute dessert
- 1 can Coconut cream (not tinned milk)
- 2 80g Vegan white chocolate bars
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In a heatproof bowl, microwave the chocolate in 20 second bursts until fully melted
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In another bowl, add the coconut cream, whisk until thick and aerated
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Spoon the cream into the chocolate mixture and stir until just combined.
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Add your mousse mixture to your ramekins and chill for one hour in the fridge. Top with berries.