Vegan Chocolate Mousse
Dairy and eggs are the cornerstones of conventional chocolate mousse. Leaving them out for a vegan version leads to a whole new standard for what this dessert can be.
Gather Your Ingredients
Key Equipment
Before You Begin
Use a chocolate with 60 to 70 percent cacao for this recipe. For a strictly plant-based mousse, use organic sugar (the conventional kind is sometimes processed with bone char) and chocolate labeled “vegan” or made with organic sugar and no dairy (some dark chocolates contain small amounts). If avoiding dairy is your only concern, Lindt Excellence 70% Cocoa is a good option. Do not use the aquafaba from Progresso-brand chickpeas or from home-cooked chickpeas; it won't whip as well. Top the mousse with shaved chocolate, Whipped Coconut Cream, berries, and/or chopped nuts.
Instructions
1.
Microwave oil and chocolate in large bowl until chocolate is just melted, 30 to 60 seconds. Add cocoa and vanilla and whisk until very smooth. Set aside and let cool.
2.
While chocolate mixture cools, combine aquafaba, sugar, cream of tartar, and salt in stand mixer fitted with whisk attachment. Whip on medium-high speed until mixture is slightly glossy and soft peaks form, 4 to 7 minutes.
3.
Whisk one-third of aquafaba mixture into chocolate mixture until fully combined. Using rubber spatula, gently fold in remaining aquafaba mixture, making sure to scrape up any chocolate from bottom of bowl, until no streaks remain. Spoon mousse into 4 serving dishes. Cover and refrigerate until set, 3 to 4 hours. (Mousse can be refrigerated for up to 24 hours.) Serve.
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