Decadent Vegan Chocolate Mousse

Decadent Vegan Chocolate Mousse

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vegan chocolate mousse

Chocolate lovers, this recipe is for you! This mousse is pure chocolate decadence, and you won’t even miss the eggs that are in a traditional chocolate mousse. What makes this mousse light and airy but dairy-free is the increasingly popular and versatile ingredient called aquafaba — a fancy name for the liquid that comes from cooking chickpeas. It is the perfect replacement for egg whites in this recipe, and many other baked goods recipes. I promise you won’t taste any chickpeas! I recommend trying to find a can of chickpeas that are not salted. If you use salted aquafaba, you don’t need to add the pinch of salt that’s in the recipe. 

For a non-vegan version of this classic French dessert, check out Maria’s Marvelous Mousse au Chocolate recipe!

INGREDIENTS:

  • 140g high-quality vegan dark chocolate (70%) chopped into pieces.
  • Aquafaba (the liquid drained from one 400g tin chickpeas — yields about 130 ml of liquid) at room temperature
  • 2 – 2 ½ tbsp of superfine caster sugar (you can adjust to taste)
  • 1 tsp pure vanilla extract
  • Pinch of salt 

METHOD:

1) Melt the chocolate slowly in a bain-marie. Fill a big pot or pan about halfway with water and bring it to a boil, then reduce the heat until the water is just simmering. Place the chocolate pieces in a glass or metal bowl suspended over the pot of hot water, making sure that the bowl of chocolate does not touch the water underneath. When the chocolate looks melted, stir it gently to remove any remaining lumps. Remove the bowl of chocolate from the heat and allow it to cool down.

2) Whip up the aquafaba. Pour the room temperature aquafaba into a large mixing bowl and use an electric beater to whisk the liquid for about 10 – 15 minutes until it firms up and magically forms stiff peaks when you lift out the beater.

3) Whip in the sugar. Start adding the sugar, little by little, while continuing to whip the aquafaba. This will start to look like a glassy meringue.

4) Fold in the chocolate. Gently fold in the melted chocolate, vanilla extract and salt using a large metal spoon or spatula, trying to keep as much air in the mixture as possible.

5) Serve up your mousse. Divide and spoon the mousse into 4 serving glasses or bowls and chill for at least 2 hours or overnight 

Optional Garnishes:  

  • Dark chocolate shavings 
  • Berries
  • Your favorite vegan whipped cream

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