Decadent Vegan Chocolate Mousse
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!
Ingredients
To make whipped coconut cream:
Instructions
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Slowly melt the chocolate in a double boiler (the water should be simmering); add the almond milk and mix until creamy.
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Remove the bowl from the heat and allow to cool down to room temperature.
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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.
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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.
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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).
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Equally divide the mixture into 4 (8 oz) glass containers and place in the refrigerator for at least 2 hours, or until completely set.
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To serve, top with whipped coconut cream, raspberries, chopped pistachios, and/or a little sprinkling of chocolate shavings.
To make whipped coconut cream:
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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 a smoothie or green drink)
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Whip the cream until creamy and fluffy using an electric hand mixer. Add in sweetener and vanilla. Adjust to taste. Store in fridge until ready to use.
RECIPE NOTES
* 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!
Optional toppings: dark chocolate shavings, fresh raspberries, chopped pistachios, whipped coconut cream.
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