Chocolate Mousse/ Ice Cream

I was watching a really great show on the Cooking Channel over the winter break called The Veg Edge. It was all about how the vegetarian and vegan movement is sweeping the nation. I am also proud to say that the first city featured on the show was Austin, TX, my hometown. =) During the show, they had a vegan foodie make a vegan chocolate mousse with coconut cream served in chocolate cups. It looked simple enough so, I decided to make some for the NYE party.



The original recipe can be found here.

I modified it slightly, so here's my recipe.

For the mousse/ice cream:
1/2 cup almond milk
1 cup chocolate chips
1 can coconut milk, chilled for several hours
1/2 cup powdered sugar

For the chocolate cups:
chocolate!

1. If you want to serve them in chocolate cups, make them first. Line a cupcake tray with paper liners. Brush the insides of the wrappers with melted chocolate and freeze for several hours. I recommend spraying the liners with a slight layer of oil so that the removal of the chocolate cups is a little easier.

2. Heat almond milk in a saucepan and melt in the chocolate chips to make a ganache. Chill.

3. Open the can of coconut milk after turning it upside down relative to the chilling position. Scrape off the cream and add to food processor. Add in the chilled ganache and powdered sugar and cream together. Chill for several hours.

The reason I did a "/ice cream" on this recipe is that it tastes like a rich chocolate ice cream more than a chocolate mousse. Its a little heavy to be mousse, but it is truly a great ice cream.

Unfortunately it never made it to the NYE party because I caught my mom eating it...right out of the pot.



My dad and I joined in too and by the end of the night it was all gone. We left no traces of chocolate mousse for our NYE guests. Ignorance is bliss, right?