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Vegan Dark Chocolate Mousse
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| Calories | Fat | Carbs | Protein |
| tbc | tbc | tbc | tbc |
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I’ve tried many chocolate mousse recipes with red beans, sweet potatoes, and aquafaba. This is the closest you will get from a ‘real’ chocolate mousse.
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Ingredients
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8 servings
150g aquafaba
80g caster sugar
1/2 tsp xanthan gum
150g dark chocolate, minimum 70%
100ml coconut cream
100ml oat cream
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Method
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- Whisk the aquafaba in a bowl with an electric whisk or stand mixer until stiff.
- Gradually add the sugar, then continue whisking for 10 minutes until glossy and thick.
- Add the xanthan gum and whisk for 3 minutes at high speed.
- While the meringue is whisking, put the chocolate in a medium bowl over a small saucepan half-filled with water. Set the pan over moderately high heat until the water gently simmers. Stir the chocolate until it has completely melted and no lumps remain.
- Put the creams in a small saucepan and bring to a boil. Transfer the chocolate bowl to the worktop and pour the hot cream.
- Whisk well, then gently fold the meringue into the chocolate and spoon it into a large bowl.
- Cover and refrigerate for 20 minutes.
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