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A martini glass with chocolate mousse garnished with sesame seeds around the rim

Antique English spoon dating from the late 1800s, on kind loan by The Collector

It’s Good Friday today, a day of strict fasting in Greece. It is really hard to believe this chocolate mousse is actually allowed. But it is. I, however, would make this any day of the year. Out of all the chocolate mousses I’ve tried, this might just be the best. And not a raw egg in sight!

I give you two versions and two methods of preparation. The original version, adapted from an insert in Ta Nea newspaper (Feb 2012), uses honey and a food processor. Honey is allowed during Lent even though it comes from bees; this is not the case with veganism. So, I thought I would make it again replacing the honey with golden syrup, making it suitable for vegans. This time I also ditched the processor, purely because I couldn’t be bothered to wash it. Surprisingly, this actually made a big difference in the texture of the mousse, and produced a much softer, lighter and well, mousse-ier result. The original is very smooth and dense, and might be better described as a chocolate pot de crème. Taste-wise they are very similar and I can’t choose which one I like more. But texture-wise, my own version wins hands down. You’ll just have to make a double batch, one of each, and decide for yourself!
Lenten and Vegan Chocolate Mousse 2

Lenten Chocolate Mousse – The Original (with Honey)

Adapted from Ta Nea insert Feb 2012
Makes 4


1 c. coconut milk (not cream, not water)
100g dark chocolate, chopped
3-4 Tbs honey
2 Tbs tahini
1/8 tsp cinnamon
sesame seeds and slivered almonds to garnish


  1. Heat the coconut milk in a small pan till just below boiling point.
  2. In a food processor, whiz the chocolate pieces with the cinnamon.
  3. Add the warm coconut milk to the processor, along with the honey and tahini, and whiz till it froths up. Be careful, the warm milk might make it froth up too much, or even overflow and make a mess everywhere. That might put you in a bad mood.
  4. Empty the mixture into 4 glasses or small bowls, let cool and refrigerate till set (at least 3 hours).
  5. Garnish with the sesame seeds and serve. To get the margarita effect in the photo, I put some golden syrup on a plate, twirled the rims of the glasses through it, and then twirled the rims round a plate sprinkled with sesame seeds.

Note: The recipe in the newspaper used almond milk instead of coconut. I haven’t tried this; if you try it please come back and let me know what it’s like!

Lenten and Vegan Chocolate Mousse – My Version

Adapted from the same recipe
Makes 2


1/2 c. coconut milk
40g dark chocolate, chopped
2 Tbs golden syrup
1 Tbs tahini
a pinch of cinnamon
sesame seeds to garnish


  1. Heat the coconut milk in a heat-resistant measuring jug in the microwave (in 15 second bursts, checking after each burst).
  2. When hot, add the chopped chocolate and stir till melted.
  3. Add the tahini and golden syrup and whisk till incorporated.
  4. Add the cinnamon and continue to whisk till smooth.
  5. Poor into glasses, let cool and refrigerate till set.
  6. Garnish and serve.

Other Chocolate Pot or Mousse Recipes
Instant Chocolate Mousse by Nigella Lawson (tried, tested and loved!)
Chestnut Chocolate Pots by Nigella Lawson
Chocolate Mousse with Olive Oil and Sea Salt by The Kitchn (also tried and tested; gorgeously interesting and different)