There’s been a lot of cherry delights going on around here lately. We’ve done barbecue sauce and ate a fruit crumble for dessert. I know, it feels like I eat cherries all the time. The truth is, I DO, and I’m not stopping today either. Cherries all day, every day.
But before I get into the luscious decadence that is this black forest mousse, let’s take a moment to talk about life things. First off, I’m sorry for posting on such an irregular schedule lately! There is a reason for this. Well, several reasons.
One of them is my job. Don’t worry, I’m not getting back into law. That ship sailed a loong time ago.
A few months ago, I started a full-time job working at a start-up food company. After blogging full time for 8 months, I wasn’t getting quite the satisfaction I wanted from a job. Don’t get me wrong, blogging is a lot of fun. I don’t have to wear makeup, and I get to work in my hot pink yoga pants all day. Plus, I get to set my own schedule and cook at home for a living. But I love to socialize with others, and that whole being home alone all the time situation didn’t quite work for me. So when a marketing position opened at a food company, I pounced at the opportunity. Over the course of a few months, my responsibilities expanded to product development (sourcing new products to sell), and I can’t be happier with what I do.
The sad part is that I have less time to cook and test recipes. On weekends, I pretty much do nothing but eat and photograph food. I can feel you rolling your eyes and saying, “That’s a difficult life.” But I barely have time to read, exercise, and enjoy free time. Needless to say, balancing a job and a blog is hectic, which is why I had to scale back the number of blog posts per week from 3 to 2. That might seem insignificant, but changing the blog schedule was a big decision for me. I was worried that if I didn’t post as often, my readers would disappear and traffic would plummet. The insecurities of a food blogger . . .
At the end of the day, I need to decide what I want to do with my career, and I don’t exactly want to be defined as being strictly a food blogger. I like to keep my hands in many cookie jars.
Another reason for my irregular posting schedule is that I keep going out of town for blogging conferences on the weekend! Early last month, I was in the mountains at Angelus Oaks, and last weekend, I was in Portland. It was great to eat and drink my heart out with blogger friends both old and new. And when I say drink, I mean, draaaaaank. Feel free to interpret that however you want.
Hopefully, things can get back to normal soon, so that I can share more recipes with you! Of course, a healthy dose of chocolate will get me right back on track. It always does.
For some reason, I was absolutely craving a chocolate mousse. With all those spare cherries lying around, I thought, why not make this into a black forest mousse? I saw a recipe for a vegan peppermint mousse on Minimalist Baker and made a few tweaks to the recipe, like using coconut milk instead of cream, using less chocolate, and added a touch of vanilla in this.
I like to call this the lazy pants mousse because there’s NO cooking involved. You won’t have to worry about egg yolks here. All you need is a can of full-fat coconut milk, a mixer, and some nice bittersweet or 70% chocolate.
You’re going to take the creamy, white portion of the coconut milk, and beat it. Just beat it, beat it. Nobody wants to be defeated . . . I had to.
When the milk is whipped to the consistency of slightly runny whipped cream, it’s done. Mix in the melted chocolate, chill, and that’s it! Throw some cherries and whipped cream on top, and grab a spoon.
Let me know if you make this recipe! Post a photo of it on Twitter or Instagram and tag me or add the hashtag #hnbeats. Can’t wait to see how your chocolate decadence turns out!
PrintBlack Forest Mousse
Five ingredients is all it takes to make this luscious black forest mousse. It’s like a deconstructed version of the classic cake! Serves 6.
- Yield: 6 1x
- Category: dessert, gluten-free, vegan
Ingredients
- 1 13.5-oz (400ml) can of full-fat coconut milk, chilled overnight
- 4 oz. (115g) bar of bittersweet, chopped (use dairy free chocolate if vegan)
- 1 tsp vanilla (I used vanilla bean paste but extract works fine)
- handful of cherries, pitted and chopped
- coconut whipped cream for topping (optional)
Instructions
- Open the can of coconut milk and pour only the white creamy portion of the milk into a mixing bowl. A spoon is super helpful for this. Save the clear liquid for a smoothie later.
- Using a mixer, whip the coconut milk at medium speed for 2 to 3 minutes. You should see bubbles form and the coconut milk will start to thicken. Crank up the speed to high and whip the coconut milk until it looks like whipped cream. It should be a bit runny. Set aside.
- Place the chopped chocolate into a bowl, and melt it in the microwave. Set the microwave to 30 seconds and check the chocolate. It probably hasn’t melted too much yet. Keep microwaving at 20-second intervals until you see that most of the chocolate has melted. Use a spoon and stir the remaining chocolate chunks into the melted chocolate.
- Pour melted chocolate into the whipped coconut milk and mix until well combined.
- If you want to serve the mouse in glasses, you’ll want to pipe some batter into the glass before refrigerating. It’s easier this way. You can also stick the entire bowl into the refrigerator. Chill for 30 minutes.
- Serve mousse with some chopped cherries and a dollop of coconut whipped cream on top. Refrigerate any leftovers in an airtight container for a few days.
Notes
1. Loosely adapted from Minimalist Baker’s 3-Ingredient Dark Chocolate Peppermint Mousse.[br][br]2. This recipe probably won’t work with low-fat coconut milk because it isn’t thick enough.[br][br]3. If you don’t have a bar of baking chocolate around, just use a cup of chocolate chips!
Catherine says
Dear Lisa, these sound wonderful. I love that you made them with the coconut milk cream. I have a container of it in the fridge in fact. Maybe I will give this a try over the weekend. xo, Catherine
Lisa says
Catherine, this is so easy, and you’re the first person to tell me that you have coconut cream just lying around in the fridge! Let me know if you do!
Sarah Grace says
You never have to worry about losing your readers..you always have to do what’s best for you<3 This looks delicious girl!
xoxo Sarah Grace, Fresh Fit N Healthy.
Lisa says
Sarah Grace, thank you SO much for your kind words!! Sending you a virtual hug. Thanks!!
Danae @ Recipe Runner says
This mousse looks absolutely delicious Lisa! I love all things cherry right now so keep sharing all those fantastic recipes! It was so great meeting you last weekend in Portland!
Lisa says
Thanks, Danae! I’m so glad you’re into cherries, too! YES! It was great meeting you last weekend!
Liz @ Floating Kitchen says
Love love love this easy mousse. And cherries. I can’t stop, won’t stop. So good to see you last weekend and get caught up! And so glad you are enjoying your new job and figuring out a schedule that works for you. Hugs!
Lisa says
Sending a virtual hug your way, too! Thanks, lady!
Beth says
Lisa, you presented some good things to think about. Right now I’m working full time in addition to blogging and I do like getting out of the house.. good things to think about! This mousse is certainly something I’d devour!
Lisa says
Beth, I had no idea that you worked full time, too! Yes work-life balance is so important!
Jessica @ Nutritioulicious says
This looks absolutely amazing and so easy too!
Lisa says
Thanks, Jessica!
Traci | Vanilla And Bean says
Love this recipe, Lisa… I was just dreaming up something quite similar! Love how decadent it is, without the guilt! And whats better than chocolate!? Two a week?! And a full time job? I’m lucky to get one post out a week! HA!! Perhaps with experience, I’ll eventually get to two! Be easy on yourself, Lisa. You need time to slow down, read that book and have time to just breathe. xx
Lisa says
Can’t wait to see what you come up with, Traci! I mean, yes, I somehow push myself to get two posts out in a week, but I might have to reevaluate and do once a week only!!
Thanks for the kind reminder to slow down!!
Julie | This Gal Cooks says
Your job sounds like my dream job! I love blogging, nutrition, food and writing about those things. I don’t think I’d ever want to strictly do blogging but being able to have a job that I absolutely love and continuing to blog would be AWESOME! Congrats to you. I’m glad the job is going well. LOVE these little treats. I have a big bag of cherries in my fridge. These could be happening this weekend.
Lisa says
Julie, thank you SO MUCH for your kind words. I feel like opportunities for dream jobs come at the strangest settings, so I have full confidence that YOU will be able to find that dream job too! Of course, I think that you’re already a rockstar on your blog! You never know where that blog will take you!
Cindy says
this looks amazing! I don’t blame you for eating all the cherries at all, so good and cute! It was so nice to see you this weekend, come back to Portland for patio drinks at my place any time!
Lisa says
Cindy, it was so good to see you too!
P.S. I sent you a long e-mail (probably too long) from my new e-mail address. Hope you got it!
[email protected] Athletic Avocado says
I love black forest cupcakes! This is the perfect healthy take on this delicious flavor 🙂
Lisa says
Thank you, Rachel!!
Julia says
Hey, a girl’s gotta do what a girl’s gotta do. Your recipes and photos are so amazing that your followers will continue following you no matter the irregular schedule! Doesn’t phase us at all, lady! I’m just happy you’re able to get the socializing you need and can still blog on the side. Hopefully you’ll be able to get in some relaxing weekends and take the time you need for yourself. It’ll all work out!
This mousse looks abslutely fabulous! Those cherries? That coconut milk? Perfection!
Lisa says
Ahh, thank you SO MUCH for your encouraging words, Julia!! It means a lot to me to know that I have my blogger friends’ support too!
Kelly // The Pretty Bee: Cooking & Creating says
Lisa, this looks so good! What a drool worthy dessert! I hear you, I like to do a lot of different things, too! When I started putting more energy into my blog, I wondered if my musician friends would think I wasn’t as serious of a musician anymore. But so what? Do what makes you happy! That’s what keeps you young. 🙂
Lisa says
Kelly, you are SUPER talented. I have no clue how you balance your blog, Etsy shop, music and raising a child! You’re seriously an inspiration to women who want to start their own little business! Speaking of which, I need to buy a few more things on your shop soon!
Kelly // The Pretty Bee: Cooking & Creating says
Thank you so much for the encouragement, Lisa!
Savita @ ChefDeHome says
Hi Lisa, You have a wonderful blog, I think I will be spending some more time here 🙂 This black forest mousse in a jar is such a delicious idea! loving it!
Lisa says
Savita, thank you for stopping by and for your kind words!!
genevieve @ gratitude & greens says
This chocolate mousse sounds divine! And I totally hear you on the work-blog-life balance thing. When I first started working full-time, I refused to scale back on the blogging because I saw that as “giving up”, but eventually I started feeling burned out and just had to take it down a notch. I missed hanging out with my friends on weekends, too! Now I have just come to accept that I’m doing the best while enjoying life and without over-tiring myself.
Lisa says
I know exactly what you mean, Genevieve! I just couldn’t handle staying up late just to blog every day. I would be so tired at work the next day, and a lot of my blog posts wouldn’t make sense when I read it the next day! It’ll be a constant struggle to try to juggle both blogging and work, but it’s definitely helpful to keep the idea of “balance” in mind!
Brian Jones says
Wow this looks fabulous!
Lisa says
Thank, Brian!
Alice @ Hip Foodie Mom says
hey Lisa! congrats on the marketing job!!! I would love to work for a food company!!! so cool!!!! and you know what?! Don’t worry about the blog. . your readers will stay no matter how many times a week you post. . don’t sweat it girl. I’m personally going to cut back this summer b/c no one can keep up that pace all year round . . well, I guess people can. . but not me. Esp not with kids and the summer. LOVE this black forest mousse!!! it’s gorgeous!!! and did you guys ever perfect the macarons?! can’t wait to see!!!
Lisa says
Thank you SO much for your encouraging words, Alice! I bet things are going to get a bit more busy for you with the girls around!
We will be attempting the macarons again next weekend, and I’m going to do a trial run tomorrow or Saturday. Fingers crossed that it works!!
Thalia @ butter and brioche says
Anything “black forest” is an instant winner in my books – I am OBSESSED with all things chocolate and cherry. Wish I had this mousse to devour now!
Lisa says
Thahnks, Thalia!! Wish I can send some of this over to you easily!
Gwen @ Delightful Adventures says
WOW! This looks so amazing, can’t wait to try it! No cook desserts are the best thing for this time of year (any time, actually 😉 And I totally hear you…balancing a job and a blog is not easy, I am still figuring it all out. Best of luck to you and thanks for sharing this delicious dessert 🙂
Lisa says
Gwen, thank you so much! Let me know if you try the mousse!
Alanna says
Oh man, this is genius, so simple, healthy, and gorgeous to boot. Yum!!
Lisa says
Thank you so much, Alanna!
Elis From Natural Handcrafted Soap says
Thanks for the recipe of Black Forest Mousse – decadent, rich, and creamy vegan delight that’s ready with FIVE ingredients only! | Love it
★★★★★
Lisa says
Thank you so much, Elis!
Ilona @ Ilona's Passion says
What a delicious black forest mousse. Yum! Pinning:)
Lisa says
Thank you so much, Ilona!
E.A. says
This looks SO good! I’m excited to find a delicious recipe where I don’t have to substitute the coconut cream or milk myself~~thank you SO much~this recipe looks divine????????????????????
Lisa Lin says
Thanks, EA!
Bryan says
Recipe looks interesting, I might be missing it, but I can’t seem to locate where the vanilla extract gets used. My intuition tells me to whip it into the coconut milk, but I want to be sure.