Vegan Chocolate Mousse with Coconut Whipped Cream

Looking for a delicious dessert that satisfies your chocolate craving? A recipes that is decadent yet low calorie? Well, here it is! This luxurious vegan chocolate mousse doesn't require dairy or avocados to achieve the light, silky texture of a high calorie chocolate dessert. The best part? It takes less than 15 minutes to prepare, plate and serve! I taught this recipe at my Valentine's cooking class and it was simple and amazing.

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 Ingredients:
Servings: 6 
½ lb. of bittersweet dark chocolate
1 pkg/12 ounces silken tofu*
½ cup of sugar
2 tbsp. Grand Marnier
1 tsp. of vanilla extract
¼ tsp.  Healthy On You® Lavender Sea Salt 

Coconut Whipped Cream
1 can coconut cream** refrigerated for at least 8 hours or overnight
1 tbsp. sugar
1 tsp. vanilla extract

**I like to use Trader Joe's Brand Coconut Cream for this recipe

This hand made artisan salt combines freshly ground and whole organic Lavender from the Pacific Northwest. Its a fragrant smell like no other. Use it for anything and everything from a a few scoops in the bath to seasoning your roasted lamb or chicken dishes. In this application it's perfectly matched with chocolate desserts.

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Preparation:
Break the chocolate into small chunks and put them in a bowl set over (but not in) a small pot of barely simmering water. Stir gently until the chocolate is melted and smooth. Remove the bowl from the steam bath.


Toss the tofu into your food processor. Add the sugar, vanilla, salt, Grand Marnier and the chocolate, scraping the bowl to get all the mixture out. Purée until smooth and delicious. Sprinkle with the Healthy On You® Lavender Sea Salt  and serve and share immediately or, if you like, spoon into individual serving dishes and chill until firmer, and hour or so.

For the whipped coconut cream: Open the can of coconut milk, taking care not to shake it.  Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

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*Silken tofu is not found in the refrigeration aisle of your local market. At whole Foods markets, you can find it in the Asian section.  ​

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