Coconut milk, as we’ve explored in a number of recipes, is an essential ingredient to have on hand when aiming to make dairy-free desserts that are still lavishly creamy. As this recipe from contributor Adeline Waugh proves, coconut cream, thicker and less watery than coconut milk, takes the concept one step further, creating a fluffy-yet-rich mousse that almost seems too extravagant to be vegan.
The powerful flavor of dark chocolate is complemented by floral lightness of rosewater and edible rose petals (look for these online or at your local specialty food store), and a salty, crunchy hit of pistachios. The active cooking time on this one is super quick, so keep a can of coconut cream in the back of the fridge and be all set to go when out-of-nowhere chocolate cravings strike.
Dark Chocolate Rosewater Mousse with Crushed Pistachios
Recipe by Adeline Waugh
Adapted from The Minimalist Baker‘s 3 Ingredient Dark Chocolate Peppermint Mousse
Total Cooking Time: 6 hours (includes chilling time)
Active Cooking Time: 15 minutes
- 1 (15-ounce) can coconut cream, chilled 6 hours or overnight
- 1 ½ cups 85% cacao dark chocolate, chopped (use 65%or higher)
- 1 teaspoon rosewater
- ½ cup chopped pistachios
- Edible rose petals for garnish (optional)
Melt dark chocolate in a microwave safe bowl for 30 seconds at a time (up to 60 seconds) and stir until completely melted. Meanwhile, start whipping the chilled coconut cream in a medium sized bowl until thick and fluffy. Slowly add rosewater to the cream and continue beating. After chocolate is melted, add to fluffed coconut cream and continue to beat until combined. Divide mousse into 4 small mason jars and layer with crushed pistachios. Top with rose petals and serve chilled.
Photo by Rachel Bowman