Who can resist a vegan chocolate mousse? This vegan mousse is light-as-a-feather and has bubbles in all the right places. Want double-choc? Add grated chocolate as a garnish to top off the rich, dark chocolate flavour of the mousse.
This is a simple yet indulgent sweet treat.
Vegan Chocolate Mousse
This is an easy recipe if you’re new to cooking with aquafaba, the juice from canned beans. Be delighted by how easy this vegan mousse recipe is.
No-one will believe this mousse is made from whipped chickpea aquafaba (unless you tell them)! There’s no bean taste in this recipe – guaranteed!
Vegan Chocolate Mousse
Who can resist a vegan chocolate mousse? This vegan mousse is light-as-a-feather and has bubbles in all the right places.
Equipment
- KitchenAid Stand Mixer or Electric Beater
- Large Bowl
- Medium Bowl
- Saucepan (if using double-boiler method to melt chocolate)
Ingredients
- 85 g Dark Chocolate
- 130 ml Chickpea Aquafaba (liquid from 1 x 400g can)
- 2½ tbsp Sugar
- 1 tsp Vanilla Extract
- Pinch of Salt
- Garnish to serve
Instructions
- Melt chocolate in the microwave for 30 – 45 seconds, checking frequently and stirring. Or use the double-boiler method on the stove. Put aside and allow to cool.
- Using a stand mixer or an electric beater, whisk aquafaba and sugar until stiff peaks start to form. This should take 10 – 15 minutes.
- Gently fold in melted choclate, vanilla and salt with a spatula, taking care not to beat out too much air. Keep those fluffy peaks!
- Spoon mousse into serving glasses or bowls and refrigerate for 2 hours to set.
- Garnish with some finely grated dark chocolate, blueberries and a pop of mint.
Notes
It’s best to eat this decadent chocolate mousse on the same day as making.
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Nutrition
Calories: 101kcalCarbohydrates: 14.9gProtein: 1.3gFat: 4.2gSaturated Fat: 2.9gCholesterol: 3mgSodium: 49mgPotassium: 60mgFiber: 0.6gSugar: 12.4gCalcium: 28mg
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