Easiest Way to Prepare Perfect Vegan Chocolate Mousse

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Skip some of the others like rice milk which is too watery. If you're doing this totally vegan, look for vegan chocolate chips. Regular semi-sweet chocolate chips typically contain. You can have Vegan Chocolate Mousse using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Chocolate Mousse

1. Prepare 80 g of Dark Chocolate, Bourneville.
2. You need 3 Tbs of Coconut cream.
3. You need 1 ml of Cayenne.
4. It's 1 Tbs of Cocoa powder.
5. You need 125 ml of Aquafaba (liquid from 1 tin drained chickpeas).
6. Prepare 2 Tbs of Castor sugar.

This delicious vegan chocolate mousse is made with dates and coconut cream for a wonderfully rich and smooth mousse. This easy vegan chocolate mousse calls for just three ingredients, no aquafaba, avocado, or tofu required. I like to add a tablespoon of dutch cocoa powder for a richer flavor, but you can skip it if you don't have any on hand. Be sure to use full-fat canned coconut milk or coconut cream for best results.

Vegan Chocolate Mousse step by step

1. Melt chocolate with coconut cream on high in the microwave for 30 seconds, stirring halfway..
2. To this add the cayenne and cocoa powder..
3. Whip the aquafaba to soft peaks, add in the castor sugar and whisk further until more stiff, glossy peaks..
4. Mix 1/3 of the aquafaba into the chocolate until well mixed, then gently fold in the rest of the meringue into the chocolate. The mix will be very airy, and does tend to fall a bit flat when resting..
5. Divide equally into two glasses, of 200-250ml, and set in the fridge for at least 2 hours..
6. I topped mine with whipped coconut cream and berry compote, but you can use any of your favourite classic toppings.

This best Vegan Chocolate Mousse is a fluffy, light and healthier Mousse au Chocolat made with Aquafaba (vegan egg whites). It's very easy to make, dairy-free, gluten-free, soy-free and SO delicious! Once you whipped the vegan ganache into dark chocolate mousse, you can simply spoon it into serving bowls. For a little fancier presentation, fill the mousse into a piping bag fitted with a large star tip first. Then, pipe a large swirl of paleo chocolate mousse into small ramekins.