Light and Fluffy Vegan Chocolate Mousse
Richly chocolatey yet deliciously light and fluffy chocolate mousse, this utterly addictive vegan dessert uses only a few ingredients and is quick and easy to make. Creamy, dreamy, heavenly.
Serves 3 - 4
Prep tiem - 20 minutes
Plus - minimum 4 hours refrigeration time
Ingredients
For the chocolate mousse:
- 100g dark chocolate – at least 70% cocoa solids
- 100ml chickpea liquid/aquafaba
- 1 teaspoon lemon juice
- 25g caster sugar, or to taste
- ¼ teaspoon instant coffee powder
- 100g vegan cream. I used Elmlea plant based cream
- pinch of fine salt
Options to decorate:
- finely grated chocolate
- swirl of whipped cream
- raspberries or strawberries and a mint leaf
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Break up the chocolate and put in microwave safe jug or bowl and melt in the microwave. Be careful not to overheat – I start with 45 seconds, stir well, leave for 30 seconds and then continue in 10 – 15 second increments. When the chocolate is nearly melted, set aside for a couple of minutes until the chocolate is fully melted. Stir well and set aside to cool.
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Pour the aquafaba and lemon juice into a mixing bowl and whip on medium speed until it starts to bubble.
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Now turn the speed up to high and beat until the aquafaba is thick, creamy and forms peaks. This takes between 10 – 15 minutes. (See Recipe Notes)
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Add the caster sugar whilst whisking and beat for a further 2 – 3 minutes.
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Now quickly beat in the coffee and salt.
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Pour the cream into a separate, clean mixing bowl and using clean whisks, beat until it forms soft peaks.
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Remove ⅔ of the whipped aquafaba onto a separate bowl or plate.
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Slowly drizzle the cooled chocolate onto the remaining ⅓ of the aquafaba, whilst whisking. Beat until thoroughly mixed.
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Remove the mixing bowl from the freestanding mixer (if using) and continue adding the remaining ingredients by hand. First, fold in around ⅓ of the remaining whipped aquafaba until nearly mixed in.
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Next, gently fold in the whipped cream, being careful not to over-mix.
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Finally, carefully fold in the remaining whipped aquafaba until smooth and mixed in.
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Transfer to serving dishes, cover with cling film and refrigerate for a minimum of 4 hours, or overnight, before serving.
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NB This quantity makes 3 large or 4 smaller desserts. I made 3 large dessert because I’m greedy!
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When you are ready to serve, decorate the tops of the mousse. I like to serve them simply, topped with finely grated chocolate. You could add a swirl of whipped cream or some raspberries or strawberries and a mint leaf – your choice.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- microwave safe bowl/jug
- mixing bowls and electric mixers - preferably freestanding and a handheld
Lemon juice:
This stabilises the aquafaba and helps keep it airy. You could also use white wine vinegar but I prefer lemon juice.
Beating the aquafaba:
It is important to make sure the aquafaba has been whipped sufficiently; unlike egg whites, you cannot over-beat aquafaba, so don’t worry about this and keep whisking until it is ready. It does take a while, so use a freestanding mixer, if you have one.
What makes this vegan mousse so light and fluffy?
Next time you open a can of chickpeas, do not throw away the liquid from the tin – the aquafaba. I have no idea how it works, but this special liquid whips up just like egg whites and can be used in a range of recipes as a replacement. It makes fabulous meringues (recipe coming soon) and is a wonderful way of ensuring this mousse is light and fluffy.
Like egg whites, you need to make sure you use a completely clean and dry bowl and whisks, free from any grease or fat.