Vegan Chocolate Mousse With Candied Cacao Nibs and Cherry Compote

Sara Kiyo Popowa 

Vegan Chocolate Mousse With Candied Cacao Nibs and Cherry Compote

Silky chocolate gets a major step up in this smooth, lightly sweetened mousse with sweet, salty, roasted toppings. 

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Serves: 3

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:

  1. Preheat oven to 325 degrees. 
  2. For the mousse, in a heatproof bowl, place chocolate, olive oil, and reishi powder. 
  3. 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. 
  4. Into 3 small glasses or ramekins, pour chocolate and place in refrigerator to set for at least 3 hours. 
  5. 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.  
  6. For the cherry compote, into a small saucepan over medium heat, add all ingredients and simmer for 10 minutes. Set aside. 
  7. Remove mousse from refrigerator, and top with cherry compote, a spoonful of coconut yogurt, and candied cacao nibs.