Chocolate Mousse
Servings: 4
This vegan chocolate mousse is the perfect make-ahead no-bake dessert! Delicious, so simple to make and all you need are just six ingredients to create it.
INGREDIENTS LIST
- 100 g dark chocolate (minimum 50% cocoa solids) (vegan and chopped)
- 50 ml water
- 100 ml aquafaba (from chickpeas or white beans)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 2 tbsp caster sugar (30g)
- 1 pinch fine sea salt (optional)
Preparation
- Boil the kettle if using the water (or use one of my alternative suggestions from the variations section of the post) and place the liquid you wish to use in a small saucepan to heat.
- In a heat-proof bowl add the chopped chocolate and pour over the water. Leave for a minute or two on the side. Then give it a stir.
- Drain the liquid from a can of chickpeas or white beans into a medium sized mixing bowl. Use a mixer to whisk the liquid for about 5 minutes on high, until it forms stiff peaks.
- Add the sugar, vanilla extract and continue whisking for another 3-4 minutes. While you may be tempted not to whisk it for this amount of time, I promise that any less and the aquafaba will split after a period of time.If you use home-cooked chickpea liquid, it can take longer to get the firm peaks as the water may not be as concentrated. A way around this is to boil some of the liquid off so that it reduces more. Once cooled start the process of whipping.
- Pour the finished mousse into your serving bowls or glasses and place them in the fridge for at least an hour before serving.
- I like to top mine with fresh berries, a dollop of whipped coconut cream and some of my crumble topping.
