Vegan Chocolate Mousse

Vegan chocolate mousse - this rich aquafaba chocolate mousse is light, airy and
perfectly decadent. It is easy to make and the perfect dessert for all
occasions. Serves 4 generously or 6 sensibly.

Servings: 4 people

Author: Domestic Gothess

Prep Time
30 minutes

Chilling Time:
4 hours

Course:

Dessert

Cuisine:

Vegan

Keywords:

mousse

Instructions

1 Place the finely chopped chocolate, cream/coconut cream and vanilla extract in a
heatproof bowl set over a pan of gently simmering water. Don't let the base of
the bowl touch the water.
2 Stir until almost all of the chocolate has melted then remove the bowl from the
heat and continue to stir gently until melted and smooth. The ganache should be
smooth and glossy, see tips in the post above if it goes oily or grainy.
3 Set the ganache aside to cool to room temperature.
4 While the gananche is cooling, place the aquafaba and cream of tartar in the
bowl of a stand mixer fitted with a balloon whisk; or use a hand mixer with the
double beater attachments.
5 Whisk the aquafaba on a high speed until it is frothy, add a spoonful of the
sugar and whisk until well combined; repeat until you have added all of the
sugar. Continue to whisk the aquafaba until it forms stiff peaks. This can take
10-15 minutes.
6 Make sure that the chocolate mixture has cooled to room temperature then add ¼
of the whipped aquafaba to the chocolate and stir gently with a spatula until
almost combined.
7 Add the rest of the aquafaba in three more batches, folding it in very gently
until it is uniformly combined. You don't want there to be any more streaks of
chocolate or aquafaba, but don't keep mixing for too long, you don't want to
deflate the mousse. (It will lose a bit of volume however and become slightly
more runny - don't worry, this is normal).
8 Divide the mousse evenly between 4-6 glasses and place it in the fridge for at
least 4 hours until set. (I leave mine overnight).

Vegan Chocolate Mousse

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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