Veganchocolatemousse Recipes

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.

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.

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

Steps:

• Rinse the tofu and place in a blender or food processor. Add the avocado, maple syrup and vanilla extract. Blend or process until smooth.
• Add the cocoa powder and blend or process again until smooth.
• Transfer the mousse to bowls. Top with fruit, nuts, chocolate chips, or whatever you'd like, and 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 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.