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Vegan Chocolate Mousse with aquafaba – GF

March 24, 2021 By Loubna Leave a Comment

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This vegan chocolate mousse is decadent, light, and airy! A simple yet decadent dessert that will hit the spot for any chocolate lover.

This chocolate mousse is naturally vegan and gluten-free.


vegan chocolate mousse aquafaba

Chocolate mousse

Chocolate mousse is a delicious French dessert made with eggs, chocolate, and sugar. Its airy and almost foamy consistency relies on whipped egg whites.

vegan chocolate mousse

What you will need to make this vegan chocolate mousse

  • Chocolate (of course!) – choose a bar of high-quality chocolate.
  • Coconut milk – for creaminess. I used the Ecomil cuisine coconut for this recipe (gifted) canned coconut milk will work as well.
  • Aquafaba – the liquid left after cooking chickpeas or in a chickpea can. The slippery liquid contains a protein that mimics perfectly egg whites in different recipes.
  • Sugar – for sweetness. Use coconut or cane sugar for a healthier alternative.
  • A pinch of sea salt.

aquafaba chocolate mousse

How to make vegan chocolate mousse

  • To make the chocolate sauce, chop your chocolate into small pieces.
    Heat your coconut milk in a saucepan until it comes to a soft boil.
    Remove your coconut milk for the heat, add your chopped chocolate and cover with a lid.
    Let the heat from the coconut milk gently melt the chocolate for a few minutes.

 

  • Whip your aquafaba using a stand mixer until it reaches soft peaks. Add sugar and keep whipping until it reaches stiff peaks. To test your aquafaba, invert the bowl if it slides down even a tiny bit it’s not ready yet. Keep on whipping until it does not move at all. The best part is that you cannot overwhip it!!

 

  • Make sure your chocolate sauce is at room temperature. Add your chocolate sauce to the whipped aquafaba. Using a spatula gently fold them together. It’s important not to overmix your chocolate mousse to preserve the bubble you’ve created by whipping the aquafaba.

 

  • Transfer into servings glasses and place in the refrigerator for at least 4 hours or overnight. Serve with whipped cream and your favorite garnish.

 

aquafaba chocolate mousse

 

Other chocolate recipes you might want to try

  • Peanut butter chocolate ice cream
  • Coconut shaped chocolate dessert 
  • Pumpkin chocolate chips brioche
  • Vanilla cupcakes with chocolate frosting

What you might need to make this recipe:

Coconut Sugar

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Vegan Dark Chocolate

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Coconut Milk

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If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!

vegan chocolate mousse
Print
Vegan Chocolate Mousse with aquafaba - GF
Prep Time
20 mins
Cook Time
5 mins
Resting Time
4 hrs
 

This vegan chocolate mousse is decadent, light, and airy! A simple yet decadent dessert that will hit the spot for any chocolate lover.

Course: Dessert
Cuisine: Plant-based, Vegan
Keyword: aquafaba, easy, mousse, nut-free
Servings: 4
Author: Loubna
Ingredients
For the chocolate mousse
  • 1 cup coconut milk
  • 5.4 oz dark chocolate (155gr)
  • 1/3 cup aquafaba chickpea brine drained from a can or homemade
  • 4 tbsp sugar (cane sugar, coconut sugar, or caster sugar)
  • pinch of sea salt
For the whipped cream
  • 1/2 coconut cream chilled (from a can)
  • 1 tsp vanilla extract
  • 2 tbsp sugar (cane sugar, coconut sugar, or caster sugar)
For garnish
  • raspberries
  • mint leaves
  • chocolate shavings
  • chopped nuts
Instructions
  1. In a small saucepan Ecomil cuisine coconut milk, and bring to a boil on medium heat. Stir frequently to avoid sticking. Once the milk starts to boil, remove it from the heat.

  2. Chop the chocolate and add it to your saucepan. Cover immediately after with a lid and set aside. The heat from the coconut milk will melt the chocolate.

  3. After 5 minutes, uncover your saucepan and slowly stir the chocolate with the coconut milk until well combined.

  4. Set the chocolate coconut milk mixture aside until it reaches room temperature.

  5. In a mixing bowl, add aquafaba to whip using a hand or a stand mixer. After 3 to 6 minutes the aquafaba should get a semi-firm peak.

  6. Add sugar, a pinch of salt, and keep whipping until you reach stiff peaks. It should take about 4 to 6 additional minutes.

  7. Add chocolate cooled at room temperature to your whipped aquafaba. Using a spatula, gently fold the chocolate into the whipped aquafaba. DO NOT overmix otherwise your chocolate mousse will deflate.

  8. Transfer your chocolate mousse into serving glasses and place in the refrigerator for at least 4 hours. 

  9. Before serving, make the whipped cream by whipping chilled coconut cream, sugar, and vanilla extract until smooth and creamy. 

  10. Top your chocolate mousse with a dollop of whipped cream and your chosen garnish.

Recipe Notes
  • Utensils and bowls used to whip the aquafaba need to be grease-free. Otherwise, the aquafaba won't foam.
  • Be patient! It takes a moment for the aquafaba to whip. I recommend using a stand mixer but it works with a hand mixer. 

Check out our other plant-based recipes

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chocolate-mousse

 

Filed Under: Gluten-Free, Plant-Based Recipes, Sweets Tagged With: Plant-Based, Recipe, Sweets, Vegan

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