As far as I’m concerned, there’s only one way to make chocolate mousse.
No whipped cream, no butter, no nothing. Very fresh eggs and really good quality chocolate and that’s it.
Unless of course you’re making vegan chocolate mousse.
Which you really should because:
- It’s a fantastic way to use aquafaba (aka. the thick-ish, yellow-ish liquid your pour down the drain whenever you use canned chickpeas). Take that, food waste!
- It’s delicious. And no, it doesn’t taste like hummus.
- It’s so simple (only 3 ingredients!) yet as indulgent as the real deal!
- You won’t believe it works until you’ve tried it anyway, will you?
But once you’ve seen the magic of turning bean brine into fluffy goodness and turned that into amazing vegan chocolate mousse, I can garantee you’ll wonder where such a genius concept had bean hidding!
- 180g aquafaba (the drained juices from a 400g can of chickpeas)
- 180g high quality vegan dark chocolate
- 1/4 tsp cream of tartar
- Pour the aquafaba in a clean mixing bowl or the bowl of a stand mixer. Add the cream of tartar and set aside.
- Place the chocolate into a double boiler and heat until fully melted.
- Using an electric whisk or the whisk attachment of a stand mixer, whisk the aquafaba to soft peaks.
- Stir the chocolate into the whisked aquafaba until fully incorporated.
- Pour into 4 small serving glasses or cups. Transfer to the fridge and allow to set for at least 2h before serving.
You can top the vegan chocolate mousse with nuts, paleo granola, crushed Oreos or fruit right before serving.
More vegan pudding recipes
Sticky Toffee Porridge (Vegan, GF)
Pink Fruit Salad (Vegan, GF, paleo)
Strawberries & (Coconut) Cream (Vegan, GF, paleo)