This silky-smooth vegan chocolate mousse terrarium is soy-free, avocado-free and takes about 10 minutes to prepare before storing in the freezer or fridge to enjoy later. Paired with any nuts, seeds, candy, chocolate and mint to create a mini edible terrarium; this dessert is fun and delicious!
How to make Vegan Chocolate Mousse
01. Start 2 hours early
First off, simply whisk some plant-based milk (I use almond milk) with some arrowroot flour and cocoa powder in a small pot over medium heat. Add in some coconut cream, a pinch of sea salt, vanilla extract and a liquid sweetener of your choice. I used agave nectar for this recipe but you can use maple syrup, rice malt syrup or honey if you like.
Whisk it occasionally as it thickens and when it has become a custard consistency you can remove it from the heat and let it cool for a couple of minutes. Pour it into a small glass jar or two and place them in the freezer for at least 2 hours to set.
02. Prepare toppings
There are honestly SO many options when it comes to topping these chocolate mousse terrariums and making them look adorable. I stuck with chopped almonds, cacao nibs, pistachios and a couple of mint leaves. Be sure to only use cacao nibs if you like their bitter taste because if you aren’t a fan, they could ruin this dessert for you. You could also try using:
- crushed Oreos or other vegan biscuits
- chocolate chips
- shaved chocolate
- shredded coconut
- sunflower seeds
Remove your vegan chocolate mousse from the freezer and sprinkle your chopped almond, cacao nibs and pistachios (or whatever you’re using) on top. Poke the little sprig of mint in the middle and your terrarium dessert is ready to serve.
More delicious vegan dessert recipes:
Vegan Chocolate Mousse TerrariumThis silky-smooth vegan chocolate mousse is soy-free, avocado-free, takes 10 mins to prepare & 2 hours to set. Pair it with any nuts, seeds, candy, chocolate & mint to create a mini edible terrarium dessert.Pin Recipe Comment Print RecipeYield: 2
- 1/4 cup plant-based milk (I used almond)
- 1/2 tablespoon arrowroot flour
- 1/2 cup coconut cream
- 2 tablespoons agave nectar (1)
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- pinch of sea salt
- 1/4 cup chopped almonds
- 1/4 cup cacao nibs (2)
- 2 tablespoons chopped pistachios
- mint leaves
- Start this recipe at least 2 hours before serving this dessert.
- In a small pot over medium heat, whisk the plant-based milk and arrowroot flour together until smooth. Add and whisk in the rest of the mousse ingredients and continue to whisk occasionally until it becomes a thick custard consistency. This usually takes about 10 minutes.
- Let the mousse cool for 5 minutes before pouring it into your jars or bowls and place them in the freezer for at least 2 hours to set and become almost like jelly. You can try wobbling them check the consistency.
- Now you can sprinkle your chosen nuts, seeds, candy, chocolate and more on top. Plant your mint leaves in the middle and serve cold.
- In place of agave nectar, you could use any sweetener including maple syrup, rice malt syrup or honey if not vegan.
- Be sure that you like the taste and bitterness of cacao nibs if you're going to use them in this recipe. If you're making this for other people or for children I would recommend using crushed Oreos instead as they're much sweeter and more likely to be enjoyed by others.