Vegan Chocolate Mousse Recipe Recipe For Hand

VEGAN CHOCOLATE MOUSSE

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.

VEGAN CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the aquafaba with a hand mixer until foamy.
• Add the sugar and continue to beat until medium peaks form.
• Add the vanilla and lemon juice and continue to beat until stiff peaks form.
• Combine with melted chocolate.
• Distribute the mousse into 3 cups (720 g) and chill for at least 3 hours, or overnight.
• Garnish with strawberries or fruit of choice.
• Enjoy!

VEGAN CHOCOLATE MOUSSE RECIPE BY TASTY

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!

VEGAN CHOCOLATE MOUSSE

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.