A Rich, Delicious, Vegan Chocolate Mousse Recipe

Master your cooking skills whilst in self-isolation, starting with this delicious and easy to make dark chocolate vegan mousse recipe.

You’ve talked about not having enough time for months now. Time to spend with the family, time to start cooking delicious healthy meals in the kitchen (or desserts). Well, now you have it.

Whilst exploring a variety of delicious recipes online, the BB team came across a variety of fabulous vegan mousse recipes made with Aquafaba from Chickpeas (instead of egg whites). The verdict – Amazing.

This recipes don’t require any sugar, no egg, no cream – just chocolate and Aquafaba. Yep, it’s that easy.

Ingredients:

• 1 cup of Aquafaba (the juice found in a tin of chickpeas)
• 1 bar of dark or dairy-like vegan chocolate
• A variety of mixed berries to garnish
• Some chocolate shavings to garnish also

Method:

1. Break up the chocolate into a glass bowl and place over a saucepan of boiling hot water and stir until all is melted and smooth.
2. Open up a tin of chickpeas and strain the juice (Aquafaba) into a bowl – keeping the chickpeas for another day when you feel like Indian or maybe Mexican.
3. Using an electric whisk, whip the Aquafaba into stiff peaks. Should take around 5 minutes. You can add in a little food grade vinegar to speed it up if you wish.
4. Once your melted chocolate has cooled down, add into the whipped Aquafaba.
5. Gently fold into your Aquafaba and don’t stress if the texture of the fluffy Aquafaba deflates a little. Perfectly normal.
6. Divide the mixture into small serving dishes.
7. Place into the fridge to set. 6 hours will be enough, overnight is better.
8. Once it’s ready, top with the mixed berries and shaved chocolate to serve.

If you want to break up the mousse (because it is very rich), make smaller servings of the mousse and then top with a berry compote, some crushed biscuits, coconut cream and chocolate shavings.

Do do this, you’ll need:

• Mixed frozen berries
• A selection of your favourite chocolate chip or chocolate cookies crushed very finely
• A tin of coconut cream
• A cup of sugar

Method:

In a saucepan, place your frozen berries (no oil) and half a cup of the sugar. Bring to the boil, until all the berries are super soft and all the sugar has melted into the berries.

Leave aside to cool and in another bowl, place your tinned coconut cream and the rest of the sugar and beat for at least 10 minutes with an electric mixer until it has been whipped to nice peaks. The sugar here helps the coconut to probably set and will also soften the coconut flavour of the cream.

Once your mousse has set, place a layer of your crushed cookies on top of the mousse layer, then follow with a spoonful of berry compote and top with the coconut cream. Garnish with shaved chocolate and you’re done.

Viola! Delicious vegan chocolate mousse, made from Aquafaba by chickpeas.