Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Happy 2022! To celebrate the start of a new year I have two amazing vegan chocolate mousse recipes for you. Both recipes are super easy, completely plant-based/vegan, and do not contain any nuts or tofu.

I was inspired to create these recipes after devouring an amazing vegan chocolate mousse at a restaurant while holidaying on Waiheke. It was so good, yet I couldn’t taste any of the usual vegan chocolate mousse ingredients such as avocado or coconut. I asked the waiter what it was made from and the answer was tofu, which would have be great if I wasn’t super intolerant to soy.

So the first recipe I created makes a deliciously light, airy chocolate mousse, thanks to the magic of aquafaba (the liquid from a can of chickpeas). The second recipe creates a luscious thick mousse with a ganache-like texture, and this is thanks to the goodness of avocado!

The number of chocolate mousse recipes I’ve posted over the past few years suggests I’m somewhat of fan! You can check out those dairy free/vegan recipes here: Raw Chocolate Avocado MousseSweet Potato Chocolate Mousse and Chocolate Peanut Butter Avocado Mousse.

What sets these two new recipes apart is the method. They’re made from a dark chocolate ganache base ad from this you can choose to either fold in whipped aquafaba for a super light and airy mousse, or blend it up with an avocado for a super rich and decadent mousse.

The bonus of this new method is you can easily alter the flavour by the type of chocolate you choose. If you like a really rich, deep chocolate mousse, use your favourite dark 70% chocolate. For a lighter style choose a 50% cacao chocolate, and for a light milk chocolate style mousse choose a vegan milk chocolate.

Decorate your chocolate mousse before serving with a dollop of coconut yoghurt, whipped coconut cream or nice cream, a sprinkle of chopped chocolate and crushed freeze dried berries.

Store your chocolate mousse in the fridge for up to 3 days – not that it will last that long!

Enjoy!

Vegan Chocolate Mousse - Nut/Tofu Free

Decadent Vegan Chocolate Mousse 2 Ways – Nut & Tofu Free Recipes

Serves: 4-6
Prep time: 15 minutes  Chill time: 1 hour

250g vegan chocolate
225g plant milk
2 Tbsp pure maple syrup (optional)
1 tsp vanilla essence/powder
1 avocado OR 100g aquafaba (chickpea brine) + 1/4 tsp cream of tartar

Toppings For Serving
Coconut yoghurt/whipped cream/nice cream
Grated vegan chocolate
Freeze dried fruit

Place milk in a small pan and heat gently until steaming.

While milk is heating, place chocolate in a mixing bowl and break into small pieces.

When milk is steaming pour it over the chocolate pieces and let it stand for 5 minutes so the heat from the milk starts to melt the chocolate.

Use a whisk to stir the chocolate mixture until it comes together into a smooth chocolate ganache. Place in fridge to chill until it reaches room temperature.

If making the avocado version, place the avocado (skin and stone removed) into a high speed blender or food processor. Add the ganache and blend until completely smooth.

If making the aquafaba version, place the aquafaba in a clean grease-free bowl (wipe bowl with a little lemon juice or white vinegar to ensure grease-free). Add the cream of tartar and whisk with an electric mixer until you have stiff peaks. Fold the chocolate ganache mixture into the whisked aquafaba until combined.

Pour the mousse into single serve ramekins and place in the fridge to chill.

To serve, top with a dollop of coconut yoghurt/whipped coconut cream or nice cream. Sprinkle with chopped chocolate and crushed freeze dried berries.

Both types of chocolate mousse will keep in a sealed container in the fridge for up to 3 days.

 

Light & bubbly chocolate mousse made with aquafaba:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Rich & decadent chocolate mousse made with avocado:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Raw Chocolate Brownie Mousse Cake with Dark Cherries

Raw Chocolate Brownie Mousse Cake with Dark Cherries

Raw Chocolate Brownie Mousse Cake - gf/vegan

 

One of my all time favourite recipes to demonstrate at workshops is my raw chocolate avocado mousse. Everyone’s always so surprised how easy the recipe is and even more so at how amazing it tastes, despite being made from avocados!

I don’t make this mousse very often because, frankly, it tastes too good and I eat it way too fast. I’m still working on a sugar free/low fructose version, but I did create this sweet potato chocolate mousse last year which I think tastes pretty damn amazing considering it’s completely sugar free!

This recipe came about when I had the inspired idea to pair my epic chocolate mousse recipe with a raw chocolate brownie base. Even though the cake has two layers it’s quick to make as they’re both made entirely in a blender. If you want to save further on washing up you could just wipe out the food processor bowl between layers as they’re essentially all the same ingredients.

The raw chocolate brownie base is held together and sweetened by Medjool dates and I’ve given four options for the sweetener in the raw chocolate mousse topping. Coconut nectar or rice syrup are the lowest fructose options, followed by pure maple syrup and lastly raw honey. All work equally well, but will give slightly different flavours. If you don’t have a preference about the seetener then I think pure maple syrup has the best flavour.

I topped this chocolate mousse cake with fresh cherries because they’re in full season at the moment, but you could easily top it with fresh berries of your choosing. If fresh fruit isn’t available to you, you could try drizzling it with a berry coulis or simply serve it naked in it’s full chocolate glory.

 

Raw Chocolate Brownie Mousse Cake

 

Most raw desserts are so nutrient dense you often only need a small slice to satisfy, and this one is definitely no exception.

Avocados are the main component in both the mousse and brownie base and are a brilliant plant based source of omega-6 fatty acids which are vital for the nervous system and brain. They’re amazing for your skin, reducing dryness and thereby providing anti-aging qualities. And not so well known are their anti-inflammatory properties which are amazing for soothing the gut.

Brazil nuts provide the texture for the brownie base and are one of the best sources of selenium which is essential for thyroid hormone synthesis. They’re also a great source of magnesium which is required by all the muscles in the body including the heart.

Dates glue the base together, and while they do contain a fair amount of fructose (the least desirable form of sugar), they also contain a high amount of fibre which slows down it’s absorption. They’re also a great source of potassium, iron, calcium, phosphorus, vitamins A and B6.

Raw cacao powder provides the intense chocolate flavour in this cake and is extremely high in antioxidants – even more so than your standard blueberry! Anti-oxidants are essential for reducing the harmful effects of free radicals which cause cell and tissue damage. Raw cacao is also one of the richest plant based sources of magnesium, a great source of calcium, and is full of mood enhancing neurotransmitters.

Last but not least, the fresh cherries that decorate the top are an amazing liver tonic, cleanser and rejuvenator, and a great source of iron and zinc. When choosing cherries look for ones with the darkest colour as these are the most potent.

As you can see this cake is full of amazing nutrients, but let’s not forget the taste! Smooth rich chocolate mousse atop a moist dense brownie base, finished off perfectly by the tart cherries. This cake is pretty damn amazing.

 

Raw Chocolate Brownie Mousse Cake

Makes: 1 x 15cm cake (serves 8-10 people)
Prep time: 30 minutes

Brownie Base

1 cup brazil nuts
1/4 cup desiccated coconut
1 ripe avocado
7 medjool dates, pitted
1/2 cup raw cacao powder
1/4 tsp vanilla powder
pinch sea salt
1 Tbsp coconut oil, gently melted

Chocolate Avocado Mousse

1 large ripe avocado
5 Tbsp raw cacao powder
5 Tbsp pure maple syrup, rice syrup, coconut nectar or raw honey
2 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt
3 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)
1 punnet fresh cherries (raspberries or strawberries)

Line a small 15cm cake tin with baking paper.

To make the brownie layer, place the brazil nuts in a food processor and blend until they resemble coarse breadcrumbs. Combine with the desiccated coconut, place into a bowl and set aside.

Gently melt the coconut oil by placing in a small heat proof bowl set over a pan of steaming water with the heat turned off. Combine the chopped dates, avocado, cacao powder, vanilla and salt in the food processor and blend to a smooth chocolately paste (this tastes amazing!). Add the melted coconut oil and blend to combine. Lastly add the brazil nuts and coconut oil and pulse until just combined.

Press the brownie mixture evenly into your lined tin and place in the fridge to chill while making the chocolate mousse layer.

To make the mousse gently melt the cacao butter by placing in a heatproof bowl set over a small pan of steaming water with the heat turned off. This ensures the temperature of the cacao butter doesn’t go above 46ºC and all it’s antioxidants are preserved.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, pure maple syrup, almond milk, vanilla and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated. Spread the mousse over the brownie layer and return to the fridge to chill.

Prepare the cherries by washing well and allowing all the water to drain off, then giving them a light dry with a tea towel. This ensures when you place them on the cake they don’t drip creating water marks down the cake. Remove the cake from it’s tin, place on a serving plate and top with cherries (or fruit of choice).

This raw chocolate mousse brownie cake will keep chilled for up to 5 days or 1 month in the freeze when sealed well.

 

Raw Chocolate Brownie Mousse Cake

Sweet Potato Chocolate Mousse

Sweet Potato Chocolate Mousse

Sweet Potato Chocolate Mousse

 

A Completely Sugar Free Dessert

Continuing my quest for sweet treats made without any sugar or sweeteners that are nutritionally good for you, the next dessert I’m sharing is a recipe for dark chocolate mousse.

This amazing chocolate mousse is sweetened solely with sweet potato and you honestly won’t believe how smooth, rich and chocolatey it tastes!

Sweet potato (or kumara if you’re from NZ) is an obvious choice for a chocolate mousse because it has a lovely, naturally sweet, caramel flavour, and a soft velvety texture when roasted whole in the oven.

 

Why Are Sweet Potatoes Sweet?

When you heat a sweet potato, an enzyme starts breaking down it’s starch into a sugar called maltose. Maltose is made up of two glucose molecules bound together, and tastes about a third as sweet as regular table sugar, also known as sucrose. Maltose contains no fructose.

You can control the amount of maltose produced when cooking sweet potatoes by varying the cooking time. The longer and slower you cook a sweet potato, the more maltose is formed and the sweeter it will taste. So if you want a much less sweet potato try steaming it, or cut it into small pieces and roast on a higher heat.

 

Benefits of Sweet Potatoes (aka Kumara)

Sweet potatoes have so many amazing nutritional qualities. They’re very high in beta-carotene which gives them their orange colour. Beta-carotene converts to vitamin A in the body which is a powerful antioxidant linked to anti-ageing, maintaining eye sight and disease prevention.

They’re a great source of vitamin C which is another powerful antioxidant, as well as manganese, magnesium, potassium, copper and vitamins B3, B5 and B6.

Sweet potatoes rate low on the glycemic scale due to their high fibre content. Fibre slows the absorption of the maltose making them a great choice for anyone watching their sugar intake or on a sugar free diet.

For a more in depth article and a list of 10 incredible health benefits of the sweet potato, check out this post by the Food Revolution Network.

 

How To Create A Sugar Free Chocolate Mousse

The main challenge with this recipe was being able to add enough ingredients to the sweet potato to make it taste and look like chocolate mousse, without diffusing out too much of the natural sweetness, leaving it tasting of bitter cacao.

I decided to cook the sweet potato in the oven as this method creates the least amount of water. Too much water of course, will ruin the mousse texture and dilute the sweetness further.

Once I had my cooked sweet potato I then added raw cacao powder to create the rich chocolate flavour as well as a little cacao butter to enhance this, while also provide a setting quality.

Next I needed a liquid to adjust the consistency, so I chose coconut milk because it has a naturally sweet flavour. When choosing your coconut milk be sure to get the full fat variety that comes in a can as this tastes the sweetest! You could also use a nice sweet coconut water such as coAqua.

Lastly, I added a little vanilla powder and Himalayan pink salt to balance the flavour.

After a little trial and error with quantities (and a LOT of chocolate mousse eating), I had to the winning combination for this sugar free, sweet potato chocolate mousse!

Now I should warn you, this is a very rich, dense type of chocolate mousse, as opposed to a light and airy one. But it definitely won’t disappoint, and will certainly satisfy any chocolate cravings!

 

Could This Sweet Potato Chocolate Mousse Be The Perfect Dessert?

This sweet potato chocolate mousse is so good that it rivals my all time favourite raw chocolate avocado mousse recipe! I did previously say my avocado chocolate mousse was the perfect guilt-free dessert, but I think this sweet potato mousse recipe might even top that, especially if you’re after a dessert that’s so low in natural sugars it can be classified sugar free.

I’ve also included a second version of this recipe below which is slightly sweetened because I realise not everyone’s tastebuds are accustomed to completely sugar free desserts. So if you make the original completely sugar free version and find your tastebuds can’t handle it, rather than throw it try adding a little unrefined sweetener such as pure maple syrup, raw honey or rice syrup.

 

I hope you love this vegan, sugar free sweet potato chocolate mousse recipe!

When you make it I’d love to hear from you – share any questions or comments in the section below.

Enjoy!

 

 

Sweet Potato Chocolate Mousse

 

Sweet Potato Chocolate Mousse (Sugar Free)

Servings: 6-8
Prep time: 20 minutes Cook time: 45 minutes

Approximately 2 large (500g) cooked orange sweet potato
3/4 cup (70g) raw cacao powder
3/4 cup (190g) coconut milk
1/2 tsp vanilla powder
1/4 tsp pink Himalayan salt
4 Tbsp (65g) raw cacao butter, gently melted

Preheat the oven to 200ºC. Wash the sweet potato to remove any surface dirt, prick a few times with a fork and place on a lined oven tray in the centre of the oven. Roast for approximately 30-45 minutes (depending on size). When you can easily slide a knife into the centre they’re done. Remove the sweet potatoes from the oven and allow to cool. The skins will steam themselves off, so when cool enough to handle you should be able to easily peel the skins off with your hands.

While the sweet potato are cooling, melt the cacao butter by placing it in a heat proof bowl set over a pan of steaming water with the heat turned off. This ensures the cacao butter temperature doesn’t go above 46ºC and it retains all it’s raw antioxidant properties.

Measure out 500g of sweet potato and place into a food processor or high speed blender (note: a blender works best as it gives you the smoothest texture). Add the cacao powder, coconut milk, vanilla powder and salt and blend until smooth. If using a high speed blender you’ll need to use your blender stick to get keep things moving as it’s quite thick at this stage.

Pour in the melted cacao butter with the motor running and blend for about 30 seconds until you have a smooth chocolate mousse. When using a high speed blender keep using your stick to keep things moving until it goes completely smooth.

Scoop the chocolate mousse into serving dishes and serve immediately or place in the fridge to chill until required. This mousse will keep in a sealed container for up to 5 days in the fridge.

 

Sweet Potato Chocolate Mousse  (Slightly Sweetened)

Servings: 6-8
Prep time: 20 minutes Cook time: 45 minutes

Approximately 2 large (500g) cooked orange sweet potato
1 1/2 cups (140g) raw cacao powder
2 Tbsp (40g) pure maple or rice syrup
1 cup (250g) coconut milk
1/2 tsp vanilla powder
1/4 tsp pink Himalayan salt
6 Tbsp (95g) raw cacao butter, gently melted

Same method as above, simply add the sweetener to the blender with the sweet potato and raw cacao etc.