Vegan Chocolate Mousse

The most unexpected, yet tasty chocolate mousse! This was really easy to make and it was tested on non-vegans who thought it was amazing. Also, I had to make it Valentinesy with the cute heart shaped strawberries.

I was making a recipe that called for chickpeas and remembered that chickpea water is magical and started looking up different recipes on Pinterest. I came across this amazing chocolate mousse recipe! The recipe is called Vegan Chocolate Mousse (Aquafaba + Almond milk) from alexandracooks.com with one little change, feel free to follow either recipes!

Vegan Chocolate Mousse

Vegan Chocolate Mousse (Aquafaba + Almond milk) from alexandracooks.com

Ingredients for Cake Sponge

  • Liquid from 1-200 mL can of chickpeas
  • 1/2 tsp of lemon juice
  • 1/4 tsp salt
  • 1/4 cup of icing sugar
  • 200 g of semi-sweet 
  • 1/3 cup of almond milk

Directions for Cake Sponge 

  1. Drain the can of chickpeas, ensuring no chickpea shells get into the water!
  2. In a stand mixer, add liquid from chickpeas, lemon juice, salt and icing sugar. Beat on medium-high for 15 minutes. It should be fluffy and be able to hold stiff peaks (little peaks that hold without flattening out)
  3. In a microwave safe dish, melt the chocolate and almond milk in 30 second increments, mixing in-between. Stir until there are no chocolate chunks. Ensure that the mixture is not hot, warm is okay.
  4. Gently stir the chocolate mixture into the chickpea mixture until combined.
  5. Transfer mixture into small ramekins, and refrigerate for a few hours. It will only take a few for the mixture to set.
  6. Serve cold on it’s own or with fruit – like these cute heart shaped strawberries I made for Valentine’s Day.

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