Vegan chocolate mousse decadently easy

So rich, it feels sinful.

So ridiculously simple – there’s no real cooking involved, just mixing – you just might want to make it a lot.

This dairy-free dessert offers all of the decadence of mousse or pots de crème without the heavy cream and eggs.

But that doesn’t mean it’s fat-free.

The richness comes from coconut cream, which also lends a subtle sweetness and underlying tropical flavor to this otherwise chocolatey confection.

While the ingredient is derived from a plant and has no cholesterol, 1 cup has nearly 800 calories and about 83 grams of fat, or about 128 percent of the daily fat recommendation for a 2,000-calorie-a-day diet.

It might be vegan, but it’s still an indulgence.

One of the best parts: It comes together quickly. Whip all of the ingredients together and serve the dessert immediately for a silky, fluffy, mousse-like texture.

Or, let it set in the refrigerator for an hour or overnight for a thicker consistency, like chocolate pots de crème.

Spice it up with a pinch of cayenne – along with cinnamon and nutmeg, if you like.

Other sweeteners – maple syrup, honey, agave, rice malt syrup, dried dates – could be used in place of powdered sugar.

For garnish, top with strawberries, raspberries, blueberries, dried coconut, cocoa nibs, almonds, hazelnuts, walnuts or a dusting of cocoa powder and powdered sugar – as seen here.

Vegan Coconut Cream Chocolate Mousse

1 (13.5 ounce) can coconut cream

2-3 tablespoons cocoa powder, or more or less to taste

2-3 tablespoons powdered sugar, or more or less to taste

1 teaspoon vanilla extract

Pinch sea salt

Pour coconut cream into a medium mixing bowl, and beat on high speed for about 4 minutes, until fluffy and peaks form. Add remaining ingredients, give the mixture a couple of good stirs with a spatula or wooden spoon to begin to incorporate the powdered ingredients, then beat on high until well incorporated, about 1 minute. Chill or serve immediately.