Vegan Chocolate Mousse Recipes

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DAIRY-FREE CHOCOLATE MOUSSE



Dairy-free chocolate mousse image

Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.

Provided by Jamie Oliver

Categories     Desserts     Christmas     Dinner Party     Easter treats     Fruit     Puddings & desserts

Time 15m

Yield 6

Number Of Ingredients 6

150 g dairy-free dark chocolate, plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream

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.

Nutrition Facts : Calories 332 calories, Fat 28.2 g fat, SaturatedFat 17.1 g saturated fat, Protein 3.9 g protein, Carbohydrate 14.9 g carbohydrate, Sugar 12.6 g sugar, Sodium 0 g salt, Fiber 3.9 g fibre

VEGAN CHOCOLATE MOUSSE



Vegan Chocolate Mousse image

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

1 cup liquid from canned chickpeas ((aquafaba, chickpea cooking water))
5 oz dark chocolate
2 tablespoons brown sugar or coconut sugar ((reduce the amount of sugar if the chocolate you're using is already pretty sweet) )

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



Vegan Chocolate Mousse image

An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

Number Of Ingredients 6

1 can coconut milk or cream
1/4 cup cocoa powder
1 tbsp dutch cocoa powder or additional regular
3-4 tbsp powdered sugar or erythritol ((or 2 tbsp for extra dark))
optional 1/2 tsp pure vanilla extract
optional 2-3 tbsp peanut butter

Steps:

  • Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

Nutrition Facts : Calories 143 kcal, ServingSize 1 serving

VEGAN CHOCOLATE MOUSSE RECIPE



Vegan Chocolate Mousse Recipe image

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

2 15-ounce cans full fat coconut milk, refrigerated for 8 hours
2/3 cup natural cocoa powder
1/2 cup vegan powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

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 WITH AQUAFABA



Vegan Chocolate Mousse with Aquafaba image

This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like.

Provided by Debora Dechtiar

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 3

¾ cup vegan dark chocolate chips
¾ cup aquafaba (chickpea water)
1 tablespoon white sugar

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.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.6 g, Fat 19.1 g, Fiber 6.4 g, Protein 3.2 g, SaturatedFat 11.2 g, Sugar 3.1 g

VEGAN CHOCOLATE MOUSSE



Vegan Chocolate Mousse image

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

1/3 cup boiling water
3/4 cup dried Mission figs, stemmed and halved lengthwise
1 cup dairy-free dark chocolate chips
2 medium ripe avocados, peeled and pitted
1/3 cup baking cocoa
2 tablespoons unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 can (15 ounces) garbanzo beans or chickpeas, undrained
1/4 teaspoon cream of tartar
Fresh raspberries, optional

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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