This is a very traditional mousse, though there are a lot of innovative creations in vegan mousses out there, this is the one I have found most like a traditional cream and egg-based chocolate mousse. It is fluffy, light, rich and everything you would expect a good chocolate mousse to be only completely vegan.
It is ridiculously simple to prepare, the cooking time is just under 25 minutes and it only requires a few basic cooking utensils, meaning the clean up takes only a minute or two. However, don’t let that fool you into thinking it looks simple, the end result is a decadent and professional looking dessert fit for a king.
Your toppings are completely up to you, most traditional would be cacao powder and berries, the fruit compliments the rich chocolate perfectly so is a great option, but crushed nuts and chocolate is a personal favorite of mine (pistachios as pictured), the crunch and saltiness of the nuts makes them an equally good option.
Ensuring A Fluffy Mousse Texture
If you’re not familiar with the phenomenon now called Aquafaba then this is a great introduction to it. Simply put Aquafaba is the process of turning vegetable juice, predominantly the juice from a can of chickpeas into an egg white mix or meringue. It is truly amazing how much this liquid forms the same result as egg whites. Here it is used to give the fluffy almost honeycomb-like texture that makes traditional mousse so delicious.
The key to this recipe is really getting the right consistency in your chickpea juice, you need to make sure you can form firm peaks before you mix in anything else. Aquafaba has one major advantage, you cant over whip it like you can egg whites, so don’t be afraid to over whisk than under. Though I used a stand mixer, it is just as easily done with a hand-held mixer and I have even made this dish by hand whisking.
Sweet or Salty Chocolate Mousse?
Lastly, a note on the optional sugar, salt and vanilla. Whether or not you use these items will depend on the chocolate you have. I have used Green & Black’s Organic 70% dark chocolate and it does not require any additional flavoring. However, if you are using a darker chocolate, you may need to add some sugar. As for the vanilla and salt, if you like your chocolate salty as many do, add a pinch of salt, if you love the taste of vanilla you can add that too, it does add another layer of flavor, so if you have it, I say throw some in.
A smooth, creamy and above all fluffy vegan chocolate mousse that will impress any guest even a non-vegan. With only two main ingredients, plus toppings it can be put together in under 25 minutes and placed in the fridge for only an hour before eating.
- 200 grams vegan dark chocolate (70%)
- 1 cup chickpeas juice (aquafaba)
- berries and nuts for topping
- 1 tsp salt optional
- 2 tbsp sugar optional
- 1/2 tsp vanilla extract optional
First off we need to get the chocolate melted so it has time to rest and cool. Fire up the stove to a low to medium heat, if you have a double boiler use that if not a medium sized pot with a glass or metal bowl on top will do the trick.
In the bottom pot put about 2 inches of water and in the top pot throw in your chocolate. Move the pieces around a little until your chocolate has just melted, we are not looking to brown it, so keep the heat low and be patient.
Once its melted set it aside and allow it to cook. Before adding it to the mix we need it to be slightly warm, but not hot.
While that's cooling pour the chickpea juice into a bowl and beat with an electric beater (or stand mixer if you have one) until it forms soft peaks. By this, we mean when you lift the mixer or a spoon out of the foam it forms a little mountain that holds its shape.
Now add the sugar and salt to the foam and fold in gently.
The final step is to pour your melted chocolate into the foam slowly, gently stir it in. The chocolate has a tendency to sink to the bottom so make sure you're scraping the bottom.
You're done, pour the mixture into the serving cup of choice and place in the fridge. I like to let it rest there for at least an hour but 2 hours plus is optimal.