VEGAN CHOCOLATE MOUSSE
This vegan chocolate mousse is super fluffy, chocolatey, and incredibly easy to make. You need only three ingredients to make it and it's ready in no time!
Provided by Sina
Categories Dessert
Number Of Ingredients 3
Steps:
- Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
- Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
- Once you've reached stiff peaks, add the sugar while still whipping.
- Transfer the whipped up aquafabe to a large bowl.
- Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
- Carefully fold it into the aquafaba using a whisk or a spatula.
- Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
- On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.
Nutrition Facts : Calories 235 kcal, Carbohydrate 22 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
VEGAN CHOCOLATE MOUSSE
My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten free and grain free. If you're having company over, it can be prepared the night before and stored in the refrigerator. -Sarah Meuser, New Milford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl., To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.
Nutrition Facts : Calories 310 calories, Fat 18g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 8g fiber), Protein 5g protein.
VEGAN CHOCOLATE MOUSSE
This vegan chocolate mousse is creamy and delicious, thanks to a secret ingredient! It makes the perfect healthy dessert that everyone will love.
Provided by Whitney English
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Rinse the tofu and place in a blender or food processor. Add the avocado, maple syrup and vanilla extract. Blend or process until smooth.
- Add the cocoa powder and blend or process again until smooth.
- Transfer the mousse to bowls. Top with fruit, nuts, chocolate chips, or whatever you'd like, and enjoy!
VEGAN CHOCOLATE MOUSSE RECIPE
This decadent chocolate mousse works for any occasion where you need a rich and chocolatey dessert. We love its whipped, creamy texture.
Provided by Ariane Resnick
Categories Dessert
Time 9h10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
- Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
- Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
- With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
- Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.
Nutrition Facts : Calories 529 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 40 g, Sodium 292 mg, Sugar 14 g, Fat 47 g, UnsaturatedFat 0 g
VEGAN CHOCOLATE MOUSSE
Smooth and creamy chocolate mousse made vegan by using silken tofu as the base. I like to think that since the tofu has protein it makes this even a bit healthy! For the ingredients I recommend almond or soy milk. 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 some milk. Most importantly, the best tofu is Mori-Nu silken tofu in firm or extra-firm (also comes in Lite). This is the shelf stable silken tofu found with the Asian foods. If you can't find this there is sometimes a refrigerated silken tofu with all the other kinds of tofu but the package is bigger so the other ingredients need to be adjusted accordingly.
Provided by thesinglebite
Categories Lactose Free
Time 10m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave. Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixutre cool for a few minutes.
- Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don't a have a tofu taste since all brands are different. If it's not chocolaty enough you can melt some more chocolate chips and add it but don't add any more milk or it won't set properly.
- Pour into 4-5 ramekins or small dishes. It will set better this way than if it's in one big bowl. Chill 2-3 hours and it's ready to eat!
Nutrition Facts : Calories 252.6, Fat 14.9, SaturatedFat 7.8, Sodium 9.1, Carbohydrate 29.5, Fiber 2.6, Sugar 24.2, Protein 6
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- You can watch the video in the post for visual instructions.Melt the chocolate in a double boiler on the stove (or in the microwave).
- Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu.
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