Vegan Chocolate Mousse

Vegan Chocolate Mousse

If you’re a chocolate lover, this mousse is made for you! The texture is fluffy, rich, and creamy, all in one spoon. I used 78% dark chocolate, which gives the mousse a delicious rich and slightly bitter flavor. This dessert is the healthy vegan and sugar-free option to a regular chocolate mousse.

A couple of years back, a good friend of mine introduced me to a vegan chocolate mousse created by Attila Hildmann, the author of a famous vegan cookbook in Germany. The mousse was made with Alpro Soy cream that could be whipped, and I used to prepare it a lot. This was the best dessert if you wanted to spoil your family or friends with a delicious dessert, but you didn’t have a lot of time to prepare. Unfortunately, this cream is no longer available in Luxembourg, which meant I couldn’t prepare the mousse anymore. Every other whip-able soy cream that I tried didn’t work out. I couldn’t stop thinking about making this easy dessert again, so I decided to create my own recipe for a vegan chocolate mousse. It took me many many attempts until I finally had this deliciouslieness going again. It’s almost as simple as Attila Hildmann’s creation: you only need four ingredients, one of which I typically used to discard. So watch out as you read the ingredient list below, and never ever discard this special ingredient again! This actually was the key to creating this fluffy, creamy, and guilt-free chocolate mousse.

 

You need the following ingredients: (makes 6-8)

  • 500 ml / 2 cups soy cream (GMO free)
  • 200 g / 7 oz dark chocolate (vegan)
  • 1/2 tsp Agar Agar
  • 100 ml / 3.4 oz chickpea liquid (Aquafaba)  – you get this when you buy a jar of chickpeas; if you’re not sure what to do with the chickpeas, get inspired by some of my recipes with chickpeas

 

The slightly yellowish fluid in the upper left in the picture is the liquid of the organic chickpeas, also called Aquafaba. This liquid we will use for whipping later and this will be the key to creating a fluffy chocolate mousse.

 

Add the soy cream to a medium size pot and stir in the Agar Agar. Bring the mixture to a boil by stirring continuously. Once the mixture is boiling, remove it from the heat. Break the chocolate into pieces and add it to the hot mixture. Stir until the chocolate is completely melted, let it cool until lukewarm. Stir the chocolate soy mixture every couple of minutes while cooling down.

 

Whip the Aquafaba (chickpea liquid) in a medium size bowl with a hand-mixer until you have the consistency of whipped cream.

 

Once the chocolate soy cream mixture is lukewarm, combine it with the Aquafaba foam thoroughly. Then pour the mixture into nice glasses. This recipe should make about 6 – 8 glasses. Refrigerate for at least 4 hours, or even better, overnight.

 

Take the vegan chocolate mousse glasses out of the refrigerator just before serving. Sprinkle some chocolate flakes on top and, if you like, serve it with some berries, for example, blueberries or raspberries.

Enjoy, Melanie…

 

 

 

 


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Categories: Desserts, World of Recipes

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