Spicy Vegan Chocolate Mousse is a decadent, chili and cinnamon infused dessert to share with someone special. Mexican cuisine is famous for its use of chocolate and chili in both savory and sweet dishes. Mexican Hot Chocolate is famous for adding warming spices to a sweet dish. This dairy free mousse uses these same spices to add a bit of zing. Garnish Spicy Vegan Chocolate Mousse with a dash of cinnamon, a pinch of red chili flakes and a single Way Better Snacks Sweet Chili Tortilla Chip. The tortilla chip’s crisp texture perfectly compliments the creamy mouse and adds a fun element to the dessert. Enjoy!
Spicy Vegan Chocolate Mousse
Ancho chili powder is made from dried poblano chiles, which can usually be found in the international section of your grocery store. If you can’t find it in your area, regular chili powder can be substituted.
14 ounce can coconut milk, not light, refrigerated
2 cups dairy free dark or semi-sweet chocolate chips
1/2 teaspoon ground cinnamon
1/8-14 teaspoon ancho chili powder, or to taste
To serve: 4 Way Better Snacks Simply Sweet Chili Tortilla Chips
Open chilled coconut milk. Scoop thickened coconut cream from top of can, saving remaining liquid for another purpose. You should have about 1 cup of coconut cream. Place coconut cream into a small sauce pan. Heat over medium-high heat. Whisk often and cook until steam begins to rise from cream and small bubbles form around edges of pan. Remove from heat.
Place chocolate, vanilla, cinnamon and chili powder into a bowl. Pour hot coconut cream over chocolate. Allow chocolate to set for a couple of minutes to soften, then stir together until chocolate is completely melted and everything is evenly blended. Cover and chili at least 4 hours to overnight.
When ready to serve, scoop chocolate mixture into the bowl of a stand mixer. Using a whisk attachment beat mixture until fluffy. Scoop mouse into bowls. Garnish with extra ground cinnamon, red chili flakes and a single Way Better Snacks Sweet Chili Tortilla Chip.