Description
This Vegan Chocolate Mousse is a rich and creamy dessert made with dark chocolate, soy cream, and aquafaba, delivering a light and airy texture without any dairy. Sweetened with pure maple syrup and flavored with vanilla and a touch of sea salt, this mousse is a decadent yet healthy treat perfect for vegan and dairy-free diets. It requires some chilling time to set, making it an ideal make-ahead dessert for any occasion.
Ingredients
Scale
Chocolate Mixture
- 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
Instructions
- Melt Ingredients: Add the dark chocolate and soy cream to a medium heatproof bowl and place it over a saucepan with simmering water to create a double boiler (bain marie). Gently heat the mixture, stirring occasionally, until the chocolate is fully melted and smooth.
- Combine Flavors: Remove the bowl from the heat carefully and stir in the pure maple syrup, vanilla extract, and sea salt. Allow the mixture to cool for about 15-20 minutes until slightly warm.
- Whip Aquafaba: In a clean, dry large bowl or stand mixer bowl, add the aquafaba and lemon juice. Using an electric whisk or stand mixer, beat the aquafaba for 10-12 minutes until it forms stiff peaks and is stable enough to hold when the bowl is inverted.
- Fold Mixtures: Gently fold one-third of the whipped aquafaba into the slightly cooled melted chocolate mixture using a rubber spatula. Then, carefully fold in the remaining aquafaba in two parts, ensuring the mousse remains airy and no air is knocked out.
- Set the Mousse: Divide the mousse evenly into small ramekins, serving glasses, or bowls using an ice cream scoop for uniform portions. Refrigerate the mousse for at least 4 hours or preferably overnight to allow it to set and develop its texture.
- Serve: Just before serving, top each portion with vegan whipped cream if desired for extra creaminess and garnish.
Notes
- Make sure the bowl for whipping aquafaba is completely clean and dry for best results.
- Aquafaba is the liquid from canned chickpeas, used here as an egg white substitute, providing volume and structure.
- You can also use different types of vinegar or cream of tartar in place of lemon juice to help stabilize the aquafaba.
- For best flavor and texture, allow the mousse to chill overnight.
- Use dark chocolate with at least 70% cocoa content to balance sweetness and bitterness.
