Vegan Chocolate Cherry Parisian Mousse

Vegan Chocolate Cherry Parisian Mousse






I like my photos and posts to have a story or meaning to them.  This post has been ready and waiting since last July….almost a full year ago. I typed up this draft on July 16, 2014. No, I am not kidding. I wrote and photographed it back then, but just wasn’t ready to publish it yet. Now, I’m ready….obviously, haha. This recipe was inspired from a trip to Paris my husband and I took back in 2008. The photo background used in these photos is actually a photo I took of the Eiffel tower that is hanging in our house and I thought it would be a great idea to incorporate it into these photos.


  • 1 cup coconut cream (I got exactly one cup from a chilled 13.6 oz can * full-fat* coconut milk, chilled overnight at least (1-2 days is best)
  • ½ cup packed sweetened dried tart cherries (75 g, soaked in ½ cup boiling water 8 hours minimum)
  • ¼ cup raw cacao (25 g, or unsweetened cocoa powder)
  • 2 tablespoons pure maple syrup (30 mL, or agave)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt
  • 90 g (3.16 oz) 70-71% dark chocolate bar, finely chopped (I used a 3.16 oz bar)
  • Optional toppings: Whipped coconut cream, chocolate chips, fresh cherries, or shaved chocolate
Read the whole recipe on The Vegan 8