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 Mousse, Sweet 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!
Decadent Vegan Chocolate Mousse 2 Ways – Nut & Tofu Free Recipes
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.