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

Chocolate Peanut Butter Avocado Mousse

Chocolate Peanut Butter Avocado Mousse

Chocolate Peanut Butter Avocado Mousse

 

One of my favourite Swoon Food recipes is this Raw Chocolate Avocado Mousse. It’s a recipe I often forget about as I posted it so long ago (as you can tell by the photos), but every time I make it I’m reminded how delicious it is and that I must make it more often.

Then I had the idea of adding peanut butter to it, and it was pure genius! For the first batch I used Fix and Fogg’s chocolate peanut butter as it seemed like the natural choice, being chocolate and all. The resulting mousse was a silky dark chocolate with a subtle peanut butter flavour. I should point out, if you’re a chocolate mousse purist, the chunks of peanut that come with F & F’s chocolate peanut butter might not be your thing. Personally, I thought they added another delicious element to it.

For the next batch of this chocolate mousse I switched to smooth peanut butter which I think will win everyone over. Needless to say, if you’re a peanut butter fan and like chocolate mousse, you have to try this recipe!

 

Chocolate Peanut Butter Avocado Mousse

 

 

 

There’s a whole avocado in this chocolate mousse which, if you didn’t know, I doubt you’d ever guess. But it gives these decadent little desserts a sneaky nutritional boost, alongside all the antioxidants in raw cacao and oleic acid in peanut butter.

If you want a fructose free version choose rice syrup instead of pure maple syrup. If you want it extra thick leave out the milk, and if you want it even darker add a little more raw cacao. Keeping in mind, you may have to increase the sweetener if you add a lot more cacao to keep the flavour balanced.

This chocolate peanut butter avocado mousse only takes 15 minutes to whip up, less if you’re a whizz in the kitchen. You can also eat it straight away with no chill time required. Unless, of course, you prefer a chilled firmer set for your chocolate mousse, in which case place it in the fridge to chill for an hour before serving. Enjoy!

 

Now I’d love to hear from you – have you tried an avocado chocolate mousse before?
If so, tell me what you thought!
Leave a comment below and let me know.

Chocolate Peanut Butter Avocado Mousse

 

Chocolate Peanut Butter Avocado Mousse

Serves: 4
Prep time: 15 minutes

1 large ripe avocado
4 Tbsp smooth peanut butter (or F&F’s chocolate peanut butter)
6 Tbsp raw cacao powder
4-5 Tbsp rice syrup or pure maple syrup (to taste)
2 Tbsp nut or coconut milk (optional – for consistency)
2 pinches of Himalayan pink salt
2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil

Gently melt the cacao butter or coconut oil by placing it in a heatproof bowl set over a small pan of steaming water with the heat turned off. Melting it this way ensures the temperature of the butter/oil doesn’t rise above 46ºC so it remains in it’s raw state.

Place the avocado (peeled and stone removed) in a food processor along with the peanut butter, cacao powder, syrup, milk and salt and blend until smooth. Slowly add the melted cacao butter or coconut oil with the motor running until it’s fully incorporated.

Spoon the mousse into serving dishes, and serve immediately or cover and place in the fridge to chill. If you want to get a bit fancy you can sprinkle with roasted peanuts, raw cacao nibs or freeze dried fruits to serve. These chocolate peanut butter mousses will keep covered in the fridge for up to 5 days.

 

Chocolate Peanut Butter Avocado Mousse

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.

 

 

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