Fluffy Chocolate Mousse
Viva!’s Head of Research and fellow-foodie, Dr Justine Butler, has been boldly going to new frontiers of aquafaba cooking! Her stunning and simple chocolate mousse has the fluffy mouthfeel of the stuff made with eggs – but, of course, it’s all completely and deliciously vegan.
Photograph by Niki Webster.
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Preparation time
15 min
Total time
15
Meal
- vegan-desserts
Servings
6
Ingredients
- 200g dark chocolate (I used two bars of Seed & Bean Extra Dark Chocolate currently on sale here)
- 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
Instructions
- Melt the chocolate and coconut cream together in a glass bowl over a pan of boiling water.
- 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.
- 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!).
- Slowly add the caster sugar, whisking all the time.
- 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.
- 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.
Optional extras / notes
Plus chilling time of 4-6 hours.
Keywords
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