Sultry Valentine's Treat: Pots De Creme! A Vegan Chocolate Mousse with Rum!

I originally got this recipe from my mom, who makes it every Christmas, and I adapted the original recipe to make the vegan equivalent. It is perfect for a love-filled holiday that demands a decadent dessert, whether you have a special someone to share it with, or you will be enjoying it all to yourself!!!

Pots De Creme

Vegan Version of Rum and Chocolate Mousse

Ingredients:
2 cups Semisweet Chocolate or Carob Chips
1 can (14 oz) Coconut Milk
1/4 teaspoon Salt
2 teaspoons Vanilla
1/4 cup Sugar
1 cup Soy Milk (vanilla soy works just as well in this recipe)
2 Tablespoons Cornstarch
6 Tablespoons Rum

Two EXCELLENT variations are: 6 Tablespoons Coconut Rum, or 6 Tablespoons Butterscotch Schnapps in place of the plain rum. The flavors in the alcohol will infuse with the chocolate and produce a truly divine mousse!

Directions:
Step 1: Place the chocolate, salt, vanilla and sugar in a medium size bowl.

Step 2: Pour the coconut milk in a medium saucepan, and bring to a low boil, a light simmer is perfect. 

Step 3: While you are bringing your milk to a simmer, in a separate microwavable bowl, combine the soy milk and cornstarch. Heat on high in the microwave for 30 seconds at a time, whisking at each interval, until the mixture thickens (calcification). In this recipe, that usually takes 1:30 to 2:00 minutes. Then add both the coconut milk and the calcified soy and cornstarch to the bowl of chocolate.

Step 4: Add the Rum, Coconut Rum, or Butterscotch Schnapps while the mixture is still hot and whisk to incorporate. 

Step 5: Pour into individual pots or glass cups for 1-4 hours, or freeze for 30 minutes and return to fridge, to allow to set up. If no individual cups are available, a large pyrex or rummikin can be used instead, it will just take longer to set up!

ENJOY!!! And oh, good heavens, you will!!!

The original recipe calls for half of everything listed in the ingredients (I needed to double them in order to require 1 full can of coconut milk), and calls for 3/4 cup whole milk in place of the coconut milk, and 1 egg instead of the Soy milk and Cornstarch mixture. They also require a blender and heating only the milk. If you are concerned that your dessert might offend a younger pallet, add the rum to the coconut milk and bring both to a simmer to be sure that all of the alcohol cooks off. The taste will still be exquisite!