- Recipes
- Vegan Chocolate Mousse
Vegan Chocolate Mousse
Ingredients
Step by step process
Preparation
- 1
Thoroughly degrease and dry the bowl and whisk attachments to ensure the aquafaba whips up nicely and holds its shape.
- 2
Measure the aquafaba into a tall bowl and refrigerate it for 10-15 minutes. meanwhile, break the dark chocolate into smaller pieces.
Cooking
- 3
Bring a little water to a gentle simmer in a saucepan, then place a bowl with the chocolate on top and melt the chocolate over the steam, stirring until smooth.
TIP:Break the chocolate into small pieces and place them in a heatproof bowl. Set the bowl over a pot of gently boiling water, making sure the bowl does not touch the water, and stir until smooth. This method prevents the chocolate from burning.
- 4
Remove the melted chocolate from the heat and let it cool briefly to a lukewarm temperature, so it's not hot when folding into the mousse.
Assembly and Chilling
- 5
Add lemon juice and a pinch of salt to the chilled aquafaba and whip with a hand mixer for 6-8 minutes, until stiff, glossy peaks form.
TIP:Chill the aquafaba well before whipping and use degreased utensils. Start whipping slowly, then increase the speed until stiff glossy peaks form.
- 6
Briefly beat in the maple syrup and vanilla extract just until evenly incorporated.
- 7
Gently fold the lukewarm melted chocolate into the aquafaba in several additions using a spatula, mixing only until just combined so the mousse doesn't collapse.
- 8
Divide the mousse among 4 glasses or bowls, lightly tap to level, and chill for 45-60 minutes, until set.
Serving
- 9
Before serving, garnish the mousse with fresh raspberries and mint leaves, and serve well-chilled.
More tips:
If the mousse turns runny, the chocolate was too warm. only fold it in when it's lukewarm, nearly body temperature.
For extra stability, whip the aquafaba longer and add a few more drops of lemon juice.
Similar recipes
Topic: French Cuisine
