You can buy a vegan chocolate cake in the United States for as little as $1.25.
That’s a great price, but you’ll need a lot of ingredients.
Here’s how to make the perfect vegan chocolate muffins.
First, make the chocolate meringue.
Make the meringues as directed on the package, adding milk or whipping cream to the mix.
(Or, for a little extra flavor, add a little more coconut oil or vanilla extract.)
The meringued batter should be thick enough to spread out over the top of your cake.
The batter should also be light and fluffy, not too soft and runny.
You can skip the whipped cream if you don’t want a thick meringuing.
Add the coconut or coconut milk to the batter, and stir until the mixture is smooth and glossy.
If the batter is too thick, you can add a tablespoon or two more coconut or almond milk.
If you want a slightly thicker meringuation, you’ll want to add a bit more water.
This meringuze will stay together in the fridge for about 24 hours.
After 24 hours, remove the mousse from the fridge and place in a bowl.
If using coconut milk, remove from heat and stir it in with a wooden spoon until it’s nice and smooth.
Add another tablespoon or so of water to thin the mixture.
Cover the bowl with plastic wrap, and let the mixture cool completely before using it.
For the coconut oil, whisk together a tablespoon of oil with one tablespoon of sugar.
To make the mousses, start with the batter and whisk together until the batter thickens.
Then add the coconut milk and continue to whisk until the mounds are thick.
The coconut mousse batter will begin to become thick.
Remove the mouses from the refrigerator and mix with your hands until you have a soft batter that can spread out evenly.
After you’ve made the batter using the method above, spread the mouses out onto a baking sheet and bake at 350 degrees for about 45 minutes.
Cool the mites on a wire rack for about 15 minutes before serving.
Make your vegan chocolate chip cookies.
Make these vegan chocolate cookie muffins as directed, and use the leftover mousse to make your chocolate chip cookie dough.
Add some cocoa powder to the flour and add the cocoa to the egg and sugar mixture.
Whisk until the dough forms a ball, and add about 2 tablespoons of the chocolate chips to the dough.
Divide the dough into 8 pieces and shape into a ball.
Transfer to a parchment lined baking sheet.
Bake for 10 minutes, until a toothpick inserted in the center comes out clean.
Let cool on a cooling rack for a few minutes before cutting into squares.
Make vegan chocolate sponge cake.
Make this vegan chocolate sugar cake as directed and use leftover mouses to make this cake.
Combine the chocolate and sugar in a mixing bowl and whisk until combined.
Add a teaspoon or so more cocoa powder and mix until smooth.
The mixture will start to form a ball when you start kneading, but don’t let it stick together.
Remove from the bowl and let cool on the cooling rack.
Bake at 350 for about 10 minutes.
Remove to a cooling bowl and chill in the refrigerator for a couple hours before serving to store in an airtight container.
Vegan chocolate cookies are also a great way to serve as a holiday treat for your family.
Use the leftover coconut mouses to make a cake that has a little bit of chocolate flavor and texture.
These vegan chocolate chips will add a nice layer of chocolate to any cake.
They’re also great for making the perfect chocolate ganache.