Incredible Vegan Chocolate Mousse

We have amazing cacao here at Lake Atitlan. Blocks of local cacao are sold at small stores and specialty shops, usually made by small family operations.

I use this cacao to make hot chocolate, cakes, brownies, and chocolatey coffee drinks, among other things. Two of the most popular desserts I make are the raw Chocolate Balls of Deliciousness and this rich and dreamy chocolate mousse.

This dessert is easy to make and incorporates some of Guatemala’s finest ingredients. Just make it at least an hour ahead of time so it can chill and set.

There are endless recipes for this mousse all over the Internet. This is my basic version, but I vary it a bit every time I make it. Try using a different flavored extract (such as almond or peppermint) or layering the mousse with a fruit puree. Make it extra special with a dollop of coconut whipped cream on top. I often garnish the mousse with chopped, toasted almond or macadamia nuts.

To give the mousse a Mayan flavor, blend about 1/4 tsp each of cinnamon and cardamom with the chocolate…and if you’re really brave, add a dash of cayenne pepper! The amount of sweetener will vary based on the bitterness of your chocolate, the type of sweetener and the type of nondairy milk you’re using. If you have to use sweetened milk, cut the liquid sweetener way down. Almond milk needs more sweetener than coconut milk.