These mini-chocolate mousse cakes were inspired by the popular French silk pie recipe, but turned vegan! Check out this simple, vegan French silk pie recipe!
This recipe may be called French silk pie but it’s actually American! 🙂 It first appeared in 1951 when Betty Cooper won an “Ice Box” pie. However, I decided to include it in the French recipes section because my version it’s actually an invention inspired by the popular French silk pie recipe. I also made it vegan and without the crust.
The original French silk pie recipe has a chocolate pudding filling, with a silky texture and a sweet crust. I made it vegan, more on the mousse-side with the texture and skipped the crust. This is a more minimalist and healthier approach which I hope you’ll like. 🙂
The texture of this vegan French silk pie or mini-chocolate mousse cakes as you may also call them is divine! It melts in your mouth and has a rich, decadent chocolate flavor.
I served these mini chocolate mousse cakes with some vegan whipped cream made with coconut and it was just the perfect combo. It also has a subtle coffee flavor and goes very well with forest berries or sour cherries.
This vegan chocolate dessert recipe is extremely easy to make. You don’t even have to bake it! Just mix, blend, pour and refrigerate. This is basically all you have to do to enjoy this silky-smooth chocolate dessert.
Give it a try and let me know if you liked it as much as I did. 🙂
- For the chocolate mousse:
- 2 cans (800g | 28 oz) full-fat coconut milk, refrigerated overnight, just the thick part
- 70g (⅓ cup) chopped raw cacao butter
- 1 Tbsp cacao powder
- 2 Tbsp maple syrup
- 1 ripe avocado, peeled and deseeded
- ½ tsp natural vanilla extract
- ⅓ tsp instant coffee
- a pinch of sea salt
- For the vegan whipped cream:
- 1 tbsp cane sugar
- few drops vanilla extract
- 230g (1 cup) coconut cream
- For the topping:
- 2 Tbsp dark chocolate, shredded
- 2 Tbsp berries
- In a food processor or blender, add the avocado, maple syrup, vanilla, salt, and coffee.
- Process until incorporated and smooth. Set aside.
- In a double boiler, melt the cacao butter over low heat. Remove from heat and combine with cacao powder.
- Use a hand mixer to whisk the thick part of the coconut milk until fluffy.
- Using a rubber spatula or wooden spoon, combine gently the whisked coconut milk with the melted cacao butter mixture and avocado mixture. Mix until well incorporated.
- Divide the batter between the mini cake tins and place them in the fridge overnight.
- For the whipped cream, add the coconut cream, vanilla extract, and cane sugar in a large mixing bowl. Whisk with a hand mixer until fluffy. Refrigerate.
- To serve, gently remove the cake tins and place them on a serving plate, top the whipped cream, and garnish with shredded dark chocolate and berries.
Amount Per Serving Calories 558Total Fat 33.6gCarbohydrates 61gProtein 2.6g