Vegan Chocolate Mousse With Cardamom Rose Whip

We are sharing this delicious recipe from The Chalkboard. A perfect treat for a special day!



Coco Whip

  • 1 (13.5 oz) can Full-Fat Coconut Milk, refrigerated upside down
  • 2 tbsp Confectioners' Sugar
  • 1/4 tsp Rose Water
  • 1/4 tsp Ground Cardamom


  • 1/4 Cacao Nibs
  • 1 tbsp Dried Edible Rose Petals (stems and leaves discarded)


  1. At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine.
  2. Add your milk of choice, maple syrup and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken.
  3. Cover with plastic wrap and place in the fridge for at least 1 hour, or as long as overnight.
  4. Transfer the thickened chocolate chia pudding to a blender and blend on high until very creamy and smooth.
  5. In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.
  6. Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like.
  7. Scoop the mousse out of the blender and into a bowl. Refrigerate for 2 to 3 hours, to set.
  8. Open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and discard the rest of the liquid.
  9. In a large bowl, mix the coconut cream with the sugar, rose water and cardamom. Whip with an electric mixer on high until the mixture becomes smooth, light and whippy.
  10. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Enjoy!

Music by Pavel Bekirov

Recipe Copyright © 2017 by Lily Diamond from KALE & CARAMEL: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc.

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