Recipes
Vegan Chocolate Mousse

Vegan Chocolate Mousse

Name: Vegan Chocolate Mousse
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Yield: 4 portions
Ingredients: 120 g dark chocolate; 150 ml aquafaba; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; salt; raspberries; mint

Jakub SýkoraFruityFrench Cuisine x se líbilo

A vegan chocolate mousse that looks and tastes like the classic French dessert, yet skips eggs and cream entirely. The secret is aquafaba, the liquid from a can of chickpeas, which you whip into stiff peaks just like egg whites. You fold in melted dark chocolate, sweeten it gently with maple syrup and vanilla, and let it set in the fridge. The result is an airy, elegant treat for coffee or a romantic evening, ready from just a handful of ingredients.

Příprava: 2h

Vaření: 5min

CELKOVÝ ČAS: 2h 5min

Ingredients

4portions

Step by step process

Preparation

1
First, get your equipment ready. Degrease and dry the bowl and beaters thoroughly, because only on clean, dry tools will the aquafaba whip into the firm foam that lets a vegan chocolate mousse hold its shape.
2
Measure the aquafaba into a tall bowl and chill it for 10 to 15 minutes. Meanwhile, break the dark chocolate into smaller pieces.

Cooking

3
Bring a little water to a gentle simmer in a saucepan. Set a bowl with the dark chocolate over the steam so the base does not touch the water, and melt it smooth while stirring constantly.
4
Take the melted chocolate off the heat and let it cool to a lukewarm temperature. Around 30 to 35 °C is ideal, so it will not deflate the foam when combined.

Assembly and Chilling

5
Add the lemon juice and a pinch of salt to the chilled aquafaba. Whip with a hand mixer for about 6 to 8 minutes, until stiff, glossy peaks form.
6
Beat in the maple syrup and vanilla extract. A few seconds is enough to spread them evenly.
7
Fold the lukewarm melted chocolate in with a spatula, a little at a time, always just until combined. Vigorous mixing would knock the air out and leave the dessert runny.
8
Spoon the finished mousse into four glasses or bowls. Tap them lightly on the counter to level the surface, then chill for 45 to 60 minutes, until set.