Vegan Chocolate Mousse
This vegan chocolate mousse recipe requires little time and ingredients, perfect if you’re hosting a meal. The egg whites are replaced by aquafaba which is the liquid from tinned chickpeas. It has no taste and whisks to peaks just like egg whites do!
100g dark chocolate
Liquid from 1 x 400g tin chickpeas
2 tbsp sugar
1 tsp vanilla extract
Pinch of salt
Handful of berries, to serve
Method 1. Melt the chocolate using the bain-marie method or if you’re using a microwave, make sure you keep a close eye on it and stir at 20 second intervals.
2. Whisk the aquafaba in a large bowl, using an electric whisk. It takes a little longer to whisk aquafaba to stiff peaks, so keep going for 10-15 minutes until firm.
3. Add the melted chocolate, sugar, vanilla extract and a pinch of salt to the aquafaba. Gently fold in the ingredients using a spatula and be careful not to over mix.
4. Spoon the chocolate mousse into ramekins or glasses/bowls and chill for at least 2 hours or overnight.
5. You can top this dessert with anything you like, we used strawberries and grated chocolate!