Description
This rich and creamy Vegan Chocolate Mousse is a decadent dessert made with dark vegan chocolate, soy cream, and aquafaba to achieve the perfect fluffy texture without any dairy. Naturally sweetened with pure maple syrup and infused with vanilla, this mousse is a delightful treat that caters to vegan diets while maintaining a luxurious chocolate flavor.
Ingredients
Scale
Main Ingredients
- 180 g vegan dark chocolate (70% minimum)
- 200 ml soy cream
- 60 ml pure maple syrup
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla powder/vanilla bean paste)
- ¼ teaspoon sea salt
Aquafaba Mixture
- 120 g aquafaba
- ¼ teaspoon lemon juice (or apple cider vinegar/white wine vinegar/cream of tartar)
Optional Topping
- 100 g vegan whipped cream (optional, to serve)
Instructions
- Melt ingredients: Add the dark chocolate to a medium heatproof bowl along with the soy cream and place this bowl over a saucepan containing a little water, creating a double boiler (bain marie). Gently heat the mixture, stirring occasionally, until the chocolate has completely melted and combined with the cream.
- Mix flavorings: Carefully remove the bowl from the heat and stir in the pure maple syrup, vanilla extract, and sea salt. Set the mixture aside to cool slightly for 15-20 minutes to avoid melting the aquafaba when combined.
- Whip aquafaba: In a clean large bowl or the bowl of a stand mixer, combine the aquafaba and lemon juice. Whisk on high speed using an electric mixer or stand mixer for 10-12 minutes until stiff peaks form and the mixture is stable enough to hold when the bowl is inverted.
- Fold aquafaba into chocolate: Gently fold one-third of the whipped aquafaba into the cooled melted chocolate mixture using a rubber spatula. Then fold in the remaining aquafaba in two parts, being careful not to overmix so as to keep the mousse light and airy.
- Set mousse: Spoon the mousse into small ramekins, serving glasses, or bowls, using an ice cream scoop for even portions if desired. Chill the mousse in the refrigerator for at least 4 hours or overnight for best texture.
- Serve: Just before serving, top each portion with vegan whipped cream if using. Enjoy this luscious, dairy-free chocolate dessert!
Notes
- Aquafaba is the liquid from canned chickpeas or other legumes and acts as an egg white substitute in vegan cooking.
- Make sure the melted chocolate mixture has cooled sufficiently before folding in aquafaba to prevent deflating the foam.
- For a stronger chocolate flavor, choose dark chocolate with at least 70% cocoa content.
- Alternative plant-based creams like oat or coconut can be used if soy is not preferred.
- Refrigerate leftovers tightly covered and consume within 2-3 days for best quality.
