If you think that Vegan Food is boring or restrictive, there’s another reality. It’s much more colorful and with a few tricks and a bit know-how can be excellent, even ‘gourmet’.

I got this recipe of a T.V cooking show and recreated it the same week when I had company. (Got huge raves.)

1 lb Vegan chocolate

1 can of coconut milk

muffin liners

powdered sugar

Divide chocolate. Melt over hot water.  Then, brush muffin liners (3/4 up to top) place in fridge or freezer. ( I do this step a day ahead.) A couple of hours before dinner and /or guests, melt second half of chocolate, poir into mixing bowl. Open can of coconut milk and just use the ‘fat part’ which has accumulated on the top do NOT use the liquid.(Save for another use.) Add 3 Tbsp of powdered sugar and whip choc. coconut mix.

Get chocolate muffin liners, let it stand at room temparatur for a few minutes and then carefully peel off the paper. Add a couple of spoons of choc mousse, then place all back into fridge.

You can make a raspberry ‘coulis’ (sauce) with this and it looks great. Press raspberry through a fine mesh sieve, add a couple of Tbsp powdered sugar. (2 Tbsp of ‘Kirsch’ if desired and I’ll tell you you will desire this.) ‘Paint’ sauce onto plate, set choc mousse cup next to it. Voila. Great dessert.

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