This cashew chocolate mousse is an easy and delicious dessert recipe with a lusciously creamy texture. It’s subtly sweet and totally satisfying. Give this recipe a try if you’re looking for simple homemade treats, like this chocolate tahini fudge, which is another yummy option.
Ingredients and Substitutions
You can use either roasted or raw cashews in this mousse. I went with roasted this time.
I recommend using dark chocolate with approximately 70-75% cacao solids in this mousse. That percentage usually provides the perfect amount of sweetness.
Vanilla extract enhances the other flavors in this mousse. I recommend using pure vanilla extract as opposed to artificial flavoring whenever possible.
A small amount of sea salt balances the sweetness of this mousse. You can omit it, or substitute regular table salt if you prefer.
How to Make Cashew Chocolate Mousse
Add the cashews, cold water, vanilla extract, and sea salt to a high-powered blender. Blend until smooth and creamy, with no cashew chunks remaining.
Melt the chocolate using your preferred method:
Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave: Heat in 20-second bursts, stirring between each, until melted.
Transfer the melted chocolate to the blender. Blend for approximately 1 minute.
Transfer to a container, then refrigerate for at least 2 hours before serving. It will thicken to a mousse-like texture as it chills.
Cashew Chocolate Mousse Recipe
Equipment
- High-powered blender
Ingredients
- 1 cup cashews (either roasted or raw)
- 1 1/3 cups cold water
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 cup chopped dark chocolate (approximately 6 oz)
Instructions
- Add 1 cup cashews, 1 1/3 cups cold water, 1 teaspoon pure vanilla extract, and 1/4 teaspoon sea salt to a high-powered blender.
- Blend until smooth and creamy, with no cashew chunks remaining.
- Melt 1 cup chopped dark chocolate using your preferred method:
- Stovetop: Add the chopped dark chocolate to a pan over low heat. Stir constantly until just melted, then remove from the heat. Microwave: Heat in 20-second bursts, stirring between each, until melted.
- Transfer the melted chocolate to the blender.
- Blend for approximately 1 minute.
- Transfer to a container, then refrigerate for at least 2 hours before serving. It will thicken to a mousse-like texture as it chills.
Notes
-
Store in the fridge for up to three days, or freeze for up to 3 months. Thaw in the fridge before serving.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
