By Dharam Atma
This recipe uses silken tofu to give it a little density and whipped aquafaba to give the mousse a light and airy texture.
I played all day experimenting with Vegan Chocolate Mousse. My finest result came when I combined silken tofu and melted chocolate with whipped aquafaba. I got the perfect texture and consistency of rich, decadent chocolate mousse that is traditionally made with raw eggs and whipped egg whites. Voila!
In case you’re not familiar with aquafaba, it is that liquid you pour off the garbanzos when making hummus. Aquafaba is fabulous! It is kind of mind-blowing how it whips up like egg whites. You would never know it was aquafaba that created the magic!
- 2-4 Tbsp maple syrup, agave, or coconut sugar, to taste (or sweetener of choice)
- 1 pkg organic Mori-Nu silken tofu (12 oz)
- 9 oz dark chocolate, melted
- 2-3 Tbsp oat or almond milk
- 1 tsp vanilla extract
- 3/4 cup aquafaba (chickpea liquid)
- 1/4 tsp cream of tartar (this really helps the aquafaba to whip up)
- 1 Tbsp agave (or sweetener of choice)
- ½ tsp vanilla extract
- Dark chocolate shavings
- Fresh raspberries
- Chopped pistachios
- Whipped coconut cream
- Slowly melt the chocolate in a double boiler (the water should be simmering); add the almond milk and mix until creamy. Remove the bowl from the heat and allow to cool down to room temperature.
- Add the silken tofu, sweetener, 1 tsp vanilla extract, and cooled melted chocolate into a food processor or blender and process to obtain a smooth, creamy puree. Pour the chocolate mixture into a bowl that will be large enough to fold the whipped aquafaba into the chocolate mixture.
- Add the aquafaba (chickpea liquid) into a clean bowl; add the cream of tartar. Using an electric hand mixer, beat the aquafaba until stiff peaks form (this can take 10 or more minutes; don’t worry—you can’t overwhip the aquafaba). Slowly add a little sweetener and vanilla, while whipping.
- Very gently fold 1/3 of the aquafaba into the chocolate with a spatula. (the chocolate should be cooled down to room temperature or be just a bit warm). Ever so gently, keep folding the chocolate in until there are no white stripes. Be careful not to overmix (your fluffy aquafaba will deflate a little; but the mousse will still be nice and airy).
- Equally divide the mixture into 4 (8 oz) glass containers and place in the refrigerator for at least 2 hours, or until completely set.
- To serve, top with whipped coconut cream, raspberries, chopped pistachios, and/or a little sprinkling of chocolate shavings.
Optional: Whipped Coconut Cream:
- 1 – 14 oz can full-fat coconut milk (chill for 24 hours)
- 2-3 Tbsp maple syrup, agave syrup, or sweetener of choice
- 1 tsp vanilla extract
- Chill the canned coconut milk for at least 24 hours in the fridge. Scoop the solid coconut cream part into a chilled mixing bowl. (Save the liquid for throwing in a smoothie or green drink)
- Whip the cream until creamy and fluffy using an electric hand mixer. Add in sweetener and vanilla. Taste and adjust, to taste. Store in fridge until ready to use.
Dharam Atma spent many summers working at Summer Solstice and Women’s Camp retreats in New Mexico. She even ran the Women’s Camp kitchen for a couple of summers to pay for her Teacher Training in 2001. After college, she managed several different health food stores, where she studied kinesiology, reiki, and taught Kundalini Yoga. She lives in Salt Lake City, Utah, and is an accomplished vegetarian cook.