Dreamy vegan chocolate mousse
This chocolate mousse is light and fluffy and completely vegan - and completely delicious. It’s made using aquafaba (the juice from a can of chickpeas), which gives it a light, airy texture. It’s also very easy, very quick, and is sweetened only with coconut sugar. Enjoy!
Ingredients
(Serves four)
Aquafaba (juice from one can of chickpeas)
1/2 tsp cream of tartar (optional, to make a firmer mousse)
1 tbsp coconut sugar
100g dark chocolate (at least 80% cacao)
1 tsp coconut oil
Method
Pour juice from a can of chickpeas into the bowl of a food processor, reserving the chickpeas for another recipe. Ensure the bowl doesn’t have any liquid or oily substance residue, or your aquafaba may not create stiff peaks.
Whip aquafaba on a high setting on your food processor, adding cream of tartar (optional) to help it set. You will know the aquafaba is the right consistency when it holds its shape off the beater or the back of a spoon.
When you have achieved stiff peaks (usually after around 10 mins of beating) add the coconut sugar gradually until it is dissolved.
Boil a small amount of water in a saucepan, and place a heatproof bowl over the top of the saucepan, ensuring that no water can touch the bottom of the bowl.
Break up the dark chocolate into small chunks and add to the bowl with the coconut oil. Once the chocolate has started to melt, give it a stir to incorporate the coconut oil.
Once the chocolate has completely melted and is smooth and shiny, set aside to cool.
Turn the food processor off and add the cooled melted chocolate to the beaten aquafaba slowly with a spatula until combined. Don’t over-mix, or the aquafaba will deflate!
Portion the mousse out into four small ramekins or glass bowls or mugs and set in the fridge for at least an hour. Enjoy!