Chocolate Mousse is one of my more decadent desserts and temperamental in nature. For my chocolate mousse I tend to go for the organic non-sugar, non-salt chick pea brands. Drain the can and use the chick pea water aka aquafaba. For this Chocolate Mousse I use a combination of sugar and maple syrup to add that softness and lushness. Perfect for dinner parties or if you’re wanting something sneaky at home.
Author: Edward Daniel
Recipe type: Vegan Dessert
Cuisine: Vegan, Gluten-free, gf
- Water retained from chickpeas drained from can
- ½tsp vanilla extract
- 2tsp arrowroot
- 1tsp xanthan gum
- 50g raw unrefined cane sugar
- 5tsp cocoa powder
- 2tbs maple syrup
- Using a mixer, whisk at medium speed the water until it goes fluffy. This will take around 5 minutes. Add the vanilla extract.
- Add the arrowroot and xanthan gum. Continue whizzing but increase the speed to high speed. The mousse should turn into a lush white colour.
- Add 2tsp of the cocoa powder. Continue whizzing.
- Place the sugar in a grinder and pulse until fine. Add to the mixer. The mousse should be thick. Switch off the mixer and leave to stand for about 10 minutes.
- Return to the mixer. Start the whizzing and add the remaining cocoa powder teaspoon at a time. The mousse should start changing colour.
- Finally add the maple syrup. The chocolate mousse should be a rich lush colour.
- Transfer the mousse to a serving bowl or into bowls and place in the fridge for about 30 minutes.
- Serve chilled. Garnish with some chocolate flakes, if preferred.