Mousse au Chocolat Vegan style made with aquafaba – just lovely!
This lush mousse recipe is bought to you from Ocado and is shared with their kind permission. vegans deserve a choc feast this Easter time too!
This recipe is the perfect plant-based option for those with a larger amount of chocolate to put to good use. With a chilli kick, the mousse can be topped with a variety of ingredients such as pomegranate or mango slices – or even more chocolate pieces!
Ingredients for Mousse au Chocolat Vegan
- 350g 85% vegan dark chocolate, broken into pieces, 50g grated and set aside
- 1 pinch hot chilli powder
- 250ml aquafaba from organic tinned chickpeas (approx. 2 tins’ worth)
- 1 tsp lemon juice
- 60g golden caster sugar
- 200ml coconut cream
- 1 tsp maple syrup
Method for Mousse au Chocolat Vegan
- In a glass bowl set over a pan of simmering water (or microwaved in 30 sec bursts), melt 300g of the chocolate until smooth, then set aside to cool. Once cool, stir in the chilli powder.
- Place the aquafaba and lemon juice in a large bowl and using electric beaters (or a standing mixer) whip until stiff peaks form. This might take up to 15 mins.
- Once the mixture reaches stiff peaks, start adding the sugar 1 tbsp at a time, whisking continuously.
- Now, using a large metal spoon, fold ¼ of the melted chocolate into the aquafaba quickly. Then, gently fold in the rest until just combined.
- Transfer the mousse to 8 glasses, give each glass a gentle stir with a teaspoon or toothpick to ensure even setting, then transfer to the fridge and chill for a minimum of 4 hours or ideally overnight.
- Just before serving, place the coconut cream in a bowl and whisk with the maple syrup until thick. Dollop a tablespoon of the cream onto each glass of mousse, then scatter over some of the reserved grated chocolate. Serve and enjoy.
Let me know if you try making this Mousse au Chocolat Vegan
