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Vegan Chocolate Mousse

Vegan Chocolate Mousse

meghnaray
Vegan Chocolate Mousse
Prep Time 20 mins
Chill 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Servings 6

Ingredients
  

  • 2 5 oz Cans of coconut milk
  • 200 g Dark Chocolate I prefer 85% dark
  • 125 ml Aquafaba (liquid strained from chickpeas)
  • 1/2 tsp Lemon Juice
  • 1 Pinch Sea salt

Instructions
 

  • Open both cans of coconut milk and poke a hole into the cream with a knife, going down to the bottom of each can. Drain off the separated coconut water and take 2 tablespoons. Put the rest into your next smoothie!
  • Heat the chocolate, 2 tablespoons of coconut cream, and 2 tablespoons of the separated coconut liquid in a double boiler, stirring occasionally, until melted and smooth. Chill remaining solid coconut cream until ready to serve
  • Beat aquafaba, lemon juice, and a pinch of salt in a bowl using an electric mixer on medium-high speed until stiff peaks form and the mixture is tripled in volume, 7–8 minutes
  • Using a rubber spatula, gently fold about one-quarter of whipped aquafaba into chocolate mixture until incorporated. Fold in remaining whipped aquafaba in 3 more additions until incorporated and no streaks remain
  • Divide the mousse among ramekins and chill until set, at least 2 hours
  • Using an electric mixer on medium-high speed, beat the reserved chilled coconut cream, and a pinch of salt in a medium chilled bowl until soft peaks form 3–4 minutes
  • Dollop the mousse with the whipped coconut cream and some grated chocolate
Keyword Healthy Holiday dessert, Vegan Chocolate Mousse