Vegan Chocolate Mousse Recipe {gluten-free}
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
12 kcal
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Course
Dessert
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Cuisine
Vegetarian, Vegan, gluten-free
Vegan Chocolate Mousse Recipe {gluten-free}
Description
The Vegan Chocolate Mousse Recipe begins by gently melting vegan chocolate in a heatproof bowl over simmering water until smooth. The aquafaba, the water from cans of chickpeas, is whipped in a stand mixer until it reaches a light, cloudlike foam with visible trails from the whisk. Gradual addition of sugar strengthens the foam to stiff peaks, creating a stable base for the mousse.
One-third of the whipped aquafaba is folded into the warm melted chocolate to temper it and ensure smooth incorporation. This mixture is then carefully folded back into the remaining whipped aquafaba to maintain airiness, producing a mousse that sets with a fluffy texture without eggs or dairy.
The mousse is portioned into serving dishes and chilled before serving for best texture and flavor. The recipe advises ensuring the aquafaba is at room temperature before whipping for optimal volume and notes that sugar amounts may need to be adjusted depending on chocolate sweetness.
Ingredients
- 5 oz chocolate or your favorite vegan chocolate, Sweet William original
- ¾ cup aquafaba 2 tbsp additional, chickpea water
- 3 tsp caster sugar super fine
Instructions
- Prepare 4 glasses, or bowls, to serve your mousse and set aside.
- Roughly chop the chocolate and place into a large heatproof bowl, over a saucepan of simmering water. Stir with a spatula until almost melted. Remove from the heat and keep stirring until all of the chocolate has melted and the mixture is smooth.
- Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes, until light, fluffy and cloudlike. You should be able to clearly see trails from the whisk in the mixture. Gradually add the sugar and whisk for another 3 minutes, or until it has very firm peaks.
- Take ⅓ of the mixture and add it to the chocolate, and use a spatula to fold it through the chocolate until fully incorporated. You need to do this quickly while the chocolate is still warm, otherwise the chocolate could seize up, resulting a grainy mousse.
- Add the chocolate mixture to the remaining chickpea foam and fold until combined, making sure not to knock too much of the air out of the mixture.
- Divide the mixture between your serving glasses or bowls, and cover with clingfilm and refrigerate for 2 hours before serving.
- Serve with your favorite accompaniments - like raspberries, figs or chocolate chips for a bit of crunch.
Notes
- Use aquafaba at room temperature to achieve better volume when whipping.
- Adjust sugar quantity based on the sweetness level of the vegan chocolate used to reach desired taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 3g | 1% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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