Chocolate Fudge Mousse Vegan Recipes

VEGAN CHOCOLATE FUDGE

Steps:

• Grease an 8x8-inch baking dish.
• Put the milk beverage and sugar in a medium saucepan over medium heat. Bring it to a boil, while whisking. Boil for 7 minutes, whisking often. Reduce the heat if it threatens to bubble over.
• Remove the saucepan from the heat, and stir in the buttery spread, chocolate, and vanilla until smooth.
• Scrape the chocolate mixture into your prepared baking dish and level it out.
• Refrigerate the fudge for several hours, or overnight, to set up.
• Once set, cut the vegan chocolate fudge into squares.
• Store leftover fudge in the refrigerator for up to 1 week, or freeze it to enjoy later.

VEGAN CHOCOLATE MOUSSE

Steps:

• Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

CHOCOLATE FUDGE MOUSSE

Steps:

• In a bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in fudge topping. Fold in whipped topping. Spoon into dessert dishes. Chill until serving.