Why is this the ‘ULTIMATE’ vegan mousse you may ask?! Well, because I am obsessed with mousse and have made SO many versions before landing on my final recipe below.
It is super simple to make and the hardest part is just sitting back and waiting for it to chill in the fridge!
Instead of egg white, I use aquafaba which is the water that comes in your chickpea tin. If you’re making hummus or a chickpea curry during the week, simply save the chickpea water and voila - you’ve got your main ingredient for chocolate vegan mousse.
This serves approx. 4-6 portions, depending on your bowl/glass of choice. I try use all organic ingredients.
The water (brine) from 1 tin of chickpeas
120g dark chocolate (c.70% cacao) - I use Loving Earth 72% Dark Chocolate
2 tbsp Maple Syrup
1 tsp lemon juice
Start by melting the dark chocolate in a Bain Marie , set aside to cool slightly while you prepare the rest.
Using an electric whisk, whisk the aquafaba and lemon until the mixture is stiff. You know it’s done when you can tip the bowl over your head! I generally whisk for at least 10-15 mins.
Add the maple syrup into you whisked aquafaba & lemon mix and whisk some more.
Gently fold in the chocolate to the mixture, making sure it is evenly mixed throughout.
I then like to give one final little whisk (30 secs) to ensure it is all fully mixed.
Pour the mousse mixture into your containers of choice and set aside in the fridge overnight (or for at least 3 hours)
Serve and garnish with your toppings of choice!