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!
Optional toppings: dark chocolate shavings, fresh raspberries, chopped pistachios, whipped coconut cream.
To make whipped coconut cream: