Easy vegan chocolate mousse
A delicious chocolate dessert
- Prep Time: 15
- Total Time: 75
Ingredients
Scale
- 3.5oz./100 gr. dark (70% cocoa) chocolate (in broken chunks)
- 4.2 oz./120 ml aquafaba (liquid of 15 oz. BPA-free can of chickpeas)
- Make sure to use BPA free canned chickpeas!
Instructions
- In the bowl of a stand mixer (hand mixer may also be used) beat aquafaba on high until forthy. It should have a fluffy white consistency. In my case it takes around 3 minutes.
- Melt the chocolate in a metal bowl placed over a saucepan or pot of hot water. Stir as chocolate is melting.
- Remove from heat when melted to cool slightly.
- Combine aquafaba cream and chocolate mixture in a bowl and gently blend together completely. Try not to over-mix.
- Fold the whipped cream in glasses and refrigerate for one hour. You can also fill it in a glass container and set it in the fridge until stiff peaks form. Arrange spooned mousse later on plates.
- Garnish with ground cherry (see photo), star fruits, kiwi slices or chocolate shavings.
Notes
- To accelerate the process you can also freeze the glass container for 30 minutes maximum and then arrange a dessert plate.
- For variation you could also add some chocolate chips after the cream gets stiff.
Nutrition
- Serving Size: 3
Find it online: https://leanjumpstart.com/easy-chocolate-mousse/