Black Forest Chocolate Mousse
Silky chocolate mousse layered with a tangy berry compote and a set chocolate topping. Made with coconut cream and maple syrup, so it's vegan and refined sugar free.
- Difficulty
- Easy
- Prep time
- 20 min
- Chill time
- 6 hr
- Makes
- 1 serving bowl
Prep20 min
Chill6 hr
What you'll need
Chocolate mousse
- 2 cups coconut cream
- 3/4 cup pure maple syrup
- 1 tbsp vanilla
- 1/2 cup almond butter
- 3/4 cup cacao powder
Berry compote
- 2 cups frozen mixed berries (we usually use blueberries and raspberries)
- 1/4 cup pure maple syrup
- 1/2 cup water
Chocolate topping
- 1/2 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1 tsp almond butter
- 3 tbsp cacao powder
How to make it
Make the berry compote first. Place all the compote ingredients in a pot and bring to a simmer. Simmer for 10–20 minutes, until slightly thickened and reduced. Take off the heat and allow to cool in a bowl or container. Once cool enough, refrigerate until needed.
Place all the chocolate mousse ingredients in a blender and blend until smooth. Pour the mousse into your serving bowl and place in the fridge to set for at least 6 hours (you can speed this up by placing it in the freezer for 1–2 hours).
Once the mousse is set, pour the berry compote over it (you may not need all of it) and smooth it out with a spoon. Return to the fridge while you make the chocolate topping.
Place all the chocolate topping ingredients in a blender and blend very briefly until combined. Alternatively, whisk them together in a bowl.
Remove the mousse from the fridge and pour over the chocolate topping, using a spoon to spread it out without mixing it into the berry layer.
Return the mousse to the fridge and allow to set for 30 minutes before serving. It will keep in the fridge for up to 4 days.
