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Dark Chocolate Mousse

vegan
vegetarian
GF
Gluten Free
DF
Dairy Free
V
VG
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For more vegan recipes and information about The Vegan Chef School, visit Free From Desserts.

Recipe Tips
Dark Chocolate Mousse
Prep:
hrs
20
mins
Cook:
hrs
mins
Total:
hrs
mins

Ingredients

  • 90g dark cooking chocolate, with at least 60% cocoa solids
  • 120ml aquafaba (water from a can of chickpeas)
  • Pinch of cream of tartar
  • 80g frozen raspberries
  • A few chopped nuts

Optional:

  • Spices such as ground cinnamon, ginger, or cardamom
  • Flavourings such as rum or rose
  • Top with crushed up cookies or whipped coconut cream

Equipment

  • Large bowl
  • Bowl and pan for melting chocolate
  • Electric whisk
  • Mixing spoon

Instructions

  1. Melt the chocolate in a glass bowl set over a pan of simmering water, ensuring the bowl does not touch the water to prevent burning. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring between each until smooth.
  2. Combine the aquafaba and cream of tartar in a high-sided bowl. Use an electric whisk to whip the aquafaba to stiff peaks.
  3. Carefully fold the melted chocolate into the whipped aquafaba until fully incorporated, being careful not to deflate the mixture.
  4. Spoon the mousse into bowls, glasses, or ramekins and chill for at least an hour.
  5. Before serving, top each mousse with frozen raspberries and chopped nuts or any other desired toppings.
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