vegan chocolate mousse
This vegan chocolate mousse combines aquafaba for an airy texture, tofu for creaminess, and dark chocolate for indulgent richness!
Servings 10 (4 oz) servings
Ingredients
- 398 ml can chickpeas
- 6 oz unsweetened dark chocolate
- 1 tablespoon refined coconut oil
- 454 g pkg water-packed medium-firm tofu
- ¾ C maple syrup
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 tablespoon instant coffee (optional)
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
optional garnishes
- nondairy whipped cream
- raspberries or strawberries
- grated chocolate
- mint leaf
Instructions
- Drain the can of chickpeas from the brine. This will measure around ⅔ cup of liquid. Reducing and chilling the chickpea brine, also known as aquafaba makes it more stable. Store the chickpeas for use in another recipe. You can also freeze them for longer storage.
- In a small saucepan, simmer the chickpea brine until reduced to about a ½ cup, about 5 to 7 minutes. Place the liquid in your mixing bowl and chill in the fridge or freezer until cooled. At this point you could leave it in the fridge for 2 to 3 days before whipping it or freeze it completely and store it for when you need aquafaba. Thaw it in the fridge from frozen before whipping it into meringues. Whenever I open a can of chickpeas I save the brine, reduce it, and label the jar I’m storing it in with the reduced amount of aquafaba.
- While the aquafaba is chilling, place a heat-proof bowl over a saucepan with 1 to 2 inches of water in it. The water should not touch the bowl. Bring the water to a boil. Melt the chocolate with coconut oil in the heat-proof bowl until entirely smooth. The reason you add the coconut oil is to prevent the chocolte from seizing.
- While the chocolate is melting drain the medium-firm tofu from the package and measure 2 cups of it by crumbling it into a dry ingredient measuring cup. Add the tofu to a high-powered blender or food processor with maple syrup, vanilla bean paste or extract, instant coffee powder, ground cinnamon, and sea salt. While the instant coffee is optional, it brings out the chocolate flavor so you can also use decaffeinated. Blend the ingredients together until entirely smooth. While blending on low speed slowly pour the melted chocolate mixture into the blender and continue blending it until it’s well incorporated.
- Whip the aquafaba with a stand mixer using the whisk attachment or with a hand mixer. Whip on high until it forms stiff white peaks, just like egg white meringue, this could take anywhere from 5 to 10 minutes.
- Fold the chocolate mixture into the meringue mixture with a spatula until it’s just combined. Portion the mixture into your serving glasses or ramekins and place in the fridge to set. It will set for serving within 2 to 3 hours and this is when the texture is best. The longer it’s refrigerated the thicker it will become.
- When ready to serve the chocolate mousse you can garnish with nondairy whipped cream, berries, shaved or grated chocolate, and a mint leaf.
