Vegan Chocolate Mousse Recipe Recipes Recipe For Deviled

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 WITH AQUAFABA

Steps:

• Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
• Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
• Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

VEGAN CHOCOLATE MOUSSE

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!

DAIRY-FREE CHOCOLATE MOUSSE

Steps:

• Place a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
• Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
• Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
• Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
• Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
• Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
• Serve with an extra grating of chocolate and a fresh fruit salad.

CHOCOLATE BANANA MOUSSE WITH TOFU (VEGAN)

Steps:

• Preheat the oven to 325 F/ 170 C/ gas mark 3. Place the bananas on a baking tray lined with parchment paper or tin foil and bake for 20-25 minutes or until brown and very soft. Remove from the oven, cut along the middle and scoop out the pulp. Combine with the juice (released during baking) and set aside to cool completely.
• Once cooled, combine with the rest of the ingredients and blend until smooth and fluffy. Taste the mixture to check if it needs more maple syrup (adjust to taste).
• Divide the mousse between individual dessert bowls/ramekins (4-5) and refrigerate for at least 30 minutes before serving, if possible. Alternatively place in the freezer for 15 minutes then serve.

VEGAN CHOCOLATE MOUSSE RECIPE

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.