This weekend has been a blast. We had some good friends over to the house for the first time, which was very exciting. I hosted this month’s book club get-together, and my boyfriend and Cupcakes and Machetes‘ husband went out to one of the nearby breweries so we ladies could have the whole place to ourselves. Which basically involved a lot of snacking, inappropriate conversation, a tour of the house (the reading nook and giant bean bag were both a hit!) and more snacking. Most of the girls in our book club are strictly vegan, so I made a variety of vegan dishes for everyone to nom on and everything turned out great. The chocolate mousse was definitely a success, so I’ll share the recipe at the bottom of this post in case any of you are interested. 😉
C&M and her hubby brought us an amazing bundle of goodies, which was so sweet and thoughtful. Aaaaand she and I decided to do a buddy read for Kevin Hearne’s A Plague of Giants in August, so there’s that to look forward to as well.
3 Ingredient Vegan Chocolate Mousse Recipe:
This recipe is SO EASY. You just need 3 ingredients:
- 2 small boxes of Jello brand instant chocolate pudding mix
- Chocolate almond milk
- “So Delicious Dairy Free” coconut whipped topping
In a large mixing bowl, whisk your pudding mix and chocolate almond milk together, adding enough almond milk so that it gets to a cake batter consistency. Then, using a rubber spatula, fold in the coconut whipped topping so that it is fully blended but not over-whipped. Refrigerate until you’re ready to serve.
I served ours with graham crackers for dipping and it was seriously addicting. I think it would be great for dipping strawberries or sliced banana into, too, though. The great thing about this mousse, is how versatile the recipe can be. If you want to use vanilla or plain almond milk instead of chocolate, the pistachio, banana cream, vanilla, and lemon flavors of Jello instant pudding are also vegan-friendly, so you could make a mousse in any of those flavors just as easily. The mousse is also great for filling or topping cupcakes, or even just eating plain or parfait-style, so you can really do a lot of different things with it.
And, if you are not interested in making it vegan, just use regular milk and a tub of regular whipped topping instead, and you can use whatever flavor of instant pudding mix you want, so the possibilities are unlimited. Go crazy, this stuff is so easy and delicious.
IgnitedMoth 