Chocolate Mousse with Whipped Cream and Forest Fruits
A delicious vegan and easy dessert
Ingredients
For the chocolate mousse
- 250 gr dark vegan chocolate
- 175 ml aquafaba the liquid from a can of cooked chickpeas
- a pinch of salt
- 1 tsp. vanilla extract optional
- sugar optional
For the coconut whipped cream:
- 1 can of coconut cream refrigerated for at least 2 days
- 1-2 tbsp. icing sugar
- vanilla extract optional
Instructions
- Use the mixer to beat the aquafaba and salt in a bowl for about 10-15 minutes (depending on how strong your mixer is) until it’s well whipped. If you gently shake the bowl and the mixture sticks well without moving, it means that it is ready.
- Melt chocolate over a bain-marie and add sugar and vanilla extract , if desired. When it is ready, transfer it to a bowl, add the whipped aquafaba slowly and mix with gentle movements. Put it into the refrigerator to set before eating it.
- Serve with coconut whipped cream and forest fruits.
For the whipped cream
- Use the mixer to beat the cold coconut cream and the rest of the ingredients for about 10 minutes, initially, on medium speed and then, on high until it becomes fluffy.
Notes
Tips
- Aquafaba is the liquid that results from cooked legumes. We mostly use aquafaba from cooked chickpeas. We use it to replace egg whites in recipes such as meringue, mousse, etc. We can either cook the chickpeas ourselves or use canned chickpeas. Aquafaba from a can, however, is the safest way because it has the right density.
- Put the coconut cream in the fridge for at least 2 days to cool. Remove the liquid it may contain to obtain a successful whipped cream.