What kind of coconut cream works best for this mousse?

For the creamiest texture, use full-fat coconut cream that has been chilled in the refrigerator, allowing the thick cream to separate from the liquid.

How do I ensure my gingerbread mousse thickens properly?

The mousse will thicken as it chills in the refrigerator. If the mixture seems slightly liquid-y after mixing, don't worry; it will become mousse-like after at least one hour of refrigeration.

Can I adjust the spice level in this recipe?

Yes, you can easily increase or decrease the amounts of cinnamon, ginger, nutmeg, and allspice to suit your personal preference for a milder or bolder gingerbread flavor.

What is blackstrap molasses and can I substitute it?

Blackstrap molasses is a dark, viscous byproduct of sugar refining, known for its distinct robust, slightly bitter flavor that is key to traditional gingerbread. While other molasses types could be used, blackstrap provides the most authentic gingerbread depth.

How long can I store leftover Gingerbread Mousse?

Store any leftover Gingerbread Mousse in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed chilled.

6.9K Views 9 months ago

Gingerbread Mousse
[Vegan]

ED By: Erin Druga

Author Bio

Erin is the author of the food and fitness blog, The Almond Eater, with a... Read More

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Two clear glasses filled with creamy, light brown vegan gingerbread mousse, generously topped with white whipped cream and a sprinkle of cinnamon.

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Gingerbread Mousse [Vegan]

Dairy Free

Vegan

This creamy gingerbread mousse requires just FIVE minutes of prep and ONE bowl to make! This mousse is the perfect blend of spicy, sweet flavors all presented in a light, fluffy wrapping. Dessert doesn’t get much simpler than this.

Ingredients You Need for Gingerbread Mousse [Vegan]

1 can coconut cream
1/2 cup maple syrup
1 tablespoon, 1 teaspoon blackstrap molasses
1/2 teaspoon vanilla extract
1 tablespoon, 1 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon nutmeg
1/4 teaspoon tsp allspice

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How to Prepare Gingerbread Mousse [Vegan]

Pour coconut cream into a large bowl. Using an electric mixer, stir in syrup, molasses and vanilla.
Add cinnamon, ginger, nutmeg, and allspice; stir until everything is combined. If it's slightly liquid-y, it will turn mousse-like once refrigerated.
Pour mixture into two glasses and refrigerate for at least 1 hour.
Top generously with vegan whipped cream!

Notes

If you're making this in the summertime when it's warm, you may need to refrigerate the coconut cream for a couple hours before making because the cream will be too liquid-y. If you're making this in the fall or winter, there won't be as much liquid and, therefore, it should be mostly hardened.

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Comments:

Evelin Miller says:

December 24, 2015 at 1:38 am

Looks & sounds delicious Julia Isabella! Yum!
Michelle Ryder says:

December 23, 2015 at 10:57 pm

Melissa Ryder I might eat this -)
1. Melissa Ryder says:
  
  December 24, 2015 at 12:40 am
  
  yummmmmmm
2. Melissa Ryder says:
  
  December 24, 2015 at 12:40 am
  
  post a pic if you make it