This vegan chocolate mousse is decadent, light, and airy! A simple yet decadent dessert that will hit the spot for any chocolate lover.
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.
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.
After 5 minutes, uncover your saucepan and slowly stir the chocolate with the coconut milk until well combined.
Set the chocolate coconut milk mixture aside until it reaches room temperature.
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.
Add sugar, a pinch of salt, and keep whipping until you reach stiff peaks. It should take about 4 to 6 additional minutes.
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.
Transfer your chocolate mousse into serving glasses and place in the refrigerator for at least 4 hours.
Before serving, make the whipped cream by whipping chilled coconut cream, sugar, and vanilla extract until smooth and creamy.
Top your chocolate mousse with a dollop of whipped cream and your chosen garnish.