Vegan Chocolate Mousse Recipe Recipes Recipe For Meatloaf

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:

• 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

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.

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!