Vegan Chocolate Mousse

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

mousse

• 180 g aquafaba
• 1/2 tsp lemon juice
• 1/4 tsp xanthan gum (xanthan gum or guar gum, optional)
• 150 g 70% dark chocolate (cacao)
• 30 g caster sugar

How to make it

1. Place the can of chickpeas in the refrigerator so the aquafaba is chilled before you start whipping it.
2. After chilling, strain the aquafaba into a bowl and set the chickpeas aside for another delicious vegan dish.
3. Pour the aquafaba into a stand mixer bowl, add the lemon juice and xanthan gum if you have it.
4. Turn the mixer to full power and whip the aquafaba for about 5 minutes until a lovely foam forms.
5. While the foam is whipping, melt the chocolate over steam to its melting point, which is usually around 45°C.
6. After 5 minutes of whipping, add the granulated sugar and whip the foam for another 3 minutes or so, until the sugar granules dissolve. Rub some foam between your fingers, and if you don't feel any granules, the foam is ready.
7. If you want to use some aquafaba on top of the chocolate mousse as whipped cream, transfer some into a piping bag.
8. Add the melted chocolate spoonful by spoonful to the whipped aquafaba and gently fold it in by moving the foam from the sides to the center.
9. Once the mousse is ready, fill 4 small glasses with it, add aquafaba whipped cream on top if desired, and chill the mousse in the refrigerator.

Nutrition