Fluffy Chocolate Mousse

A simple chocolate mousse has the fluffy mouthfeel of the stuff made with eggs – but, of course, it’s all completely and deliciously vegan.

Serves 6

Prep Time- 15 mins

Chill time- 4-6 hours

Ingredients

  • 200g dark chocolate

  • 90g/½ cup of coconut cream (don’t confuse this with creamed coconut)

  • 160ml/⅔ cup aquafaba (the thick strained liquid from the chickpeas. Use the whole chickpeas in another dish, eg hummus or a curry)

  • 115g/½ cup caster sugar

  • 1 tsp vanilla extract

  • Pinch of salt

Optional toppings: boozy berries, fresh berries, fresh mint, raspberry coulis, vegan chocolate sauce, vegan chocolate shavings or chocolate chips (white or dark), vegan crème fraîche, vegan honeycomb, vegan squirty cream

Method

  1. Melt the chocolate and coconut cream together in a glass bowl over a pan of boiling water.

  2. Remove from the heat and stand the bowl on the side to cool. If the chocolate splits and you get dark clumpy chocolate and clear fat, add a small amount of water (a few teaspoonfuls) and stir – it will go creamy again. Set aside.

  3. Whisk the aquafaba in a clean glass bowl with an electric hand whisk or stand mixer until stiff peaks form (this might take a bit of time – don’t give up!).

  4. Slowly add the caster sugar, whisking all the time.

  5. When the chocolate has cooled quite a bit, gently fold it into the aquafaba with the vanilla extract and salt. Stir gently – you don’t want it to collapse.

  6. Transfer into glasses, jars or small coffee cups and chill in the fridge for at least 4-6 hours.

Tip: For a stiffer whip and more bubbles in your mousse, reduce the aquafaba down to 100ml (approx.) by simmering on a medium heat. Cool before using.

Aisling GilheanyComment