Chocolate Heaven! The biggest problem with this recipe was, that I almost finished the chocolate pudding eating it from the pan before it could make it’s way to the dessert glasses. So I recommend to double the amount of the pudding to have enough for your tummy and the glasses. The dark chocolate goes so well with the white mousse and don’t forget the toppings, they are that “little extra”.
Vegan Dark Chocolate Pudding
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 2 tbsp cornstarch
- pinch of salt
- 1 1/2 cups almond milk
- 50 g vegan dark chocolate
- 1 tsp vanilla extract
In a sauce pan, mix the sugar, cocoa powder, salt and cornstarch. Pour in the milk and whisk until smooth. On low heat, bring the mixture to boil and whisk consistently. Cook for around 5 – 8 minutes until it starts to thicken. Remove from the heat and stir in die chocolate and vanilla until smoothie. Let it cool down and fill the pudding into dessert glasses.
Vegan White Chocolate Mousse
- 1 can pure coconut cream, placed in the fridge overnight
- 4 tbsp vegan white chocolate
- 1 tsp vanilla extract
- 2 tbsp icing sugar
In a large bowl, whip the coconut cream on medium speed. Finely grate the chocolate and add into the coconut cream. Add the sugar and the vanilla extract and whip for another 3 minutes until light and fluffy. Place the mousse into a bowl and chill in the fridge for at least 2 hours.
Toppings
- Peanuts
- Marshmallows
- Dark Chocolate Chunks
Fill the mousse on top of the pudding and top with peanuts, marshmallows and chocolate chunks.
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