Salted Caramel Double Chocolate Mousse

This Vegan Salted Caramel Double Chocolate Mousse will be your new favorite dessert! A thick layer of date salted caramel topped with dark chocolate mousse.

Vegan | Soy-free | Gluten-free

Mousse may not be the first thing that comes to mind when you think of easy desserts. Mousse is often thought to be a super elaborated dessert, only available at fancy restaurants. This tends to be true, but here’s a little secret: vegan chocolate mousse is actually really easy to make. Or at least this one is; it’s made in a bullet blender and contains only a few simple ingredients, that you might have already in your pantry. 

This vegan Salted Caramel Double Chocolate Mousse is loaded with rich & decadent flavor and made with wholesome ingredients.

Notes: 

• Ideas for serving vegan chocolate mousse: fresh berries, cherries, chocolate shavings, vegan whipped cream, as a parfait, etc. 
• Make sure that the coconut milk you used to make this recipe is full fat & thick. 
• If you don’t have a bullet blender, I recommend using ground chia seeds instead and a regular blender or food processor. 

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Salted Caramel Double Chocolate Mousse

Rating: 4.5/5

( 2 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Salted Caramel Layer:

• 15 dates, pitted
• ¼  cup plant-based milk
• ¼  tsp salt

Chocolate Mousse Layer:

• ¼  cup chia seeds
• 1 can full-fat coconut milk (14 oz)
• ½  cup dark chocolate chips
• ¼  cup cocoa powder
• ¼  cup maple syrup
• 1 tsp vanilla extract
• pinch of salt

Dark Chocolate Layer:

• ½ cup dark chocolate chips, melted

Procedure

1. To a bowl, add pitted dates and boiling water. Allow softening for about 5-10 minutes.
2. Then, in another bowl, mix the chia seeds and coconut milk together to form a chia pudding. Set aside.
3. To prepare the salted caramel layer, place all ingredients into a food processor or bullet blender and pulse until thick paste forms. Divide the caramel sauce equally into small cups, creating the bottom layer. Place the containers in the freezer for about 15 mins before adding the second layer.
4. Then, for the second layer, melt the dark chocolate using a double boiler method or in the microwave. Add the chia pudding mixture, melted chocolate, and the rest of the ingredients to a high-speed or bullet blender. Blend until smooth and creamy.
5. Transfer the mousse into the serving containers (divide into equal parts) and place in the freezer to firm up, for at least an hour.
6. For the third and top layer, melt the rest of the dark chocolate, and divide it into equal parts through all of the containers.
7. Place in the fridge to firm up (20 mins). Serve as it is or with your favorite toppings, and ENJOY!

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