Vegan Truffled Chocolate Covered Cherries and Mousse

Hey guess what? Valentine's Day is coming up on Friday. Oh you didn’t know? Well then you’ll need something special to make.

Whether you are looking for something special for you and your significant other, for a girls' night in, or a dinner party, they will all be impressed. But it's another thing if you have allergies, are gluten-free, or vegan. No matter your diet, you deserve some decadence too.

So when Enjoy Life Foods sent me a bag of their Dark Chocolate morsels for baking, I knew it was time to make a treat everyone could enjoy. Pun.

The morsels not only contribute to my chocolate coconut cream mousse but also to my chocolate covered cherries. They can be made separately or be put together. Either way you have enough decadence to last you the whole season.

You know I love Enjoy Life's products and since their 69% cocoa chips are gluten-free, vegan, and free of the eight most common allergens, you don’t have to be afraid to have your mousse and eat it too. Oh, and they melt perfectly. 

Likewise, cordial chocolate covered cherries were one of my favorites growing up. But if you don't buy carefully, they can taste quite artificial. So instead, I used fresh Bing cherries that are only in season for a couple weeks in Chile. I know, but forgive me it’s Valentine’s Day. Here, Enjoy Life’s dark chocolate morsels were essential.

I wanted to combine fresh, sweet cherries with decadent dark chocolate so you have a nice crunch with the soft flesh of the cherries. And hey, this is America so might as well stuff the cherry with vegan chocolate coconut cream mousse. This step while totally worth it can be skipped for time’s sake. I do hope you make the chocolate mousse. It is so rich and creamy you won’t believe it is actually vegan…but I promise it is!

Coconut cream is an extra thick version of coconut milk, basically without the water and really cannot be substituted. You can find it at Trader Joe’s (of course,) Whole Food’s, and probably any Asian markets or well stocked grocery will carry it. Just make sure you refrigerate the can overnight so it remains thick and won’t melt as much while you are working with it.

FYI: this mousse is very decadent, so small amounts go a long way. This recipe should be enough for 4 small portions. If you aren’t used to coconut cream, you don’t want to over eat or you might get a tummy ache!

This is perfect for a the modern Valentine’s Day dinner party as you won’t get any complaints from your vegan or gluten-free guests. Get ready to impress some people with this! And you will have a lot of cherries left over….but not for long.

Vegan Chocolate Covered Cherries with Vegan Chocolate Mousse

Makes 4 small cups of mouse and 40 cherries

Ingredients:

For the Mousse

1 cup coconut cream or about ½ of a can, (refrigerate can overnight before use so it hardens)

3 tbsp. vegan sugar

3 tbsp. Cocoa powder

1 tsp. vanilla extract

1/4 cup Enjoy Life dark chocolate morsels

Coconut or other vegan milk in case you need to adjust the consistency

For the Truffled Chocolate Covered Cherries

40 fresh bing cherries, carefully pitted

1 cup Enjoy Life dark chocolate morsels

Coconut chips or flaked coconut for garnish

About 1/2 cup chocolate mousse

1 plastic bag

40 toothpicks

Directions:

Use a double broiler or sauce pan and glass bowl for melting.

Fill a saucepan with about 2 inches of water and bring to a boil. Place glass bowl over top trapping the steam and take off heat immediately.

Add 1/4 cup chocolate morsels into the bowl and continue stirring until all morsel chips are melted and chocolate is smooth. If it isn't melting, cover with lid for a minute and the chips should start to melt around the edges.

Meanwhile add all ingredients including the melted chocolate, for the mousse into a stand mixer or bowl with beaters until completely mixed and air enters mixture making light and creamy. Spoon into individual glasses for serving, reserving about 1/2 cup mousse. Cover with plastic wrap and refrigerate for at least two hours up to one day.

Separately arrange pitted cherries on a plate and carefully spoon reserved mousse into the plastic bag. Cut the edge of the bag to make a very small slit.

Using the opening of each cherry made by pitting, pipe a very small amount of mousse into each cherry and a little on the opposite side. (This may be a bit messy, so keep a paper towel handy.)

Refrigerate stuffed cherries for about 30 minutes to 1 hour before dipping in chocolate. Before dipping them into the chocolate, carefully place 1 toothpick into the side of each cherry without squeezing mousse out of the cherry.

Meanwhile bring your saucepan with water back to a boil and remove from heat once boiled. Melt the remaining cup of chocolate morsels over your double broiler or bowl and saucepan. Continue stirring until all morsel chips are melted and chocolate is smooth. If it isn't melting, cover with lid for a minute and the chips should start to melt around the edges.

(If you are a slower worker like me, it might be easier only to work with a 1/2 cup of morsels at a time as the chocolate will re-harden very quickly.)

Working very quickly dip each skewered cherry into the melted cherry to cover completely and scrape any drip off the side with a spoon. Place each dipped cherry onto a baking sheet lined with parchment or wax paper.

Refrigerate the dipped cherries for at least 30 minutes and don’t remove until ready to serve.

Before serving, carefully remove the toothpicks from each cherry. Once ready to serve, place several cherries on top of the mousse and top with coconut flakes. Serve immediately.

Variation: Use a little bit of the melted chocolate to attach coconut flakes to cover the hole made by the toothpick in the chocolate shell.

Enjoy!