Vegan Chocolate Mousse Recipe By Tasty
VEGAN CHOCOLATE AVOCADO MOUSSE RECIPE BY TASTY
Here's what you need: large avocado, cocoa powder, dark chocolate, honey, non dairy milk, vanilla extract, cinnamon, coffee powder, salt
Provided by Rosi Dimova
Yield 2 servings
Number Of Ingredients 9
Steps:
- Over a water bath or in the microwave, melt the dark chocolate.
- Then, place all of the ingredients listed above in a blender and blend until you get a smooth and enjoyable consistency.
- Pour pudding into separate bowls and leave in the fridge to set for 1-2 hours before serving.
- Serve topped with fresh berries and whipped cream (optional)
- Enjoy!
Nutrition Facts : Calories 436 calories, Carbohydrate 66 grams, Fat 20 grams, Fiber 8 grams, Protein 4 grams, Sugar 52 grams
VEGAN CHOCOLATE MOUSSE RECIPE BY TASTY
Here's what you need: chickpea water, dark chocolate, sugar, vanilla extract
Provided by Merle O'Neal
Categories Desserts
Yield 3 servings
Number Of Ingredients 4
Steps:
- In a medium-sized bowl, beat aquafaba until stiff peaks form.
- Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.
- Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.
- Garnish with fresh strawberries or fruit of choice.
- Enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 11 grams, Protein 13 grams, Sugar 23 grams
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.
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