Creamy heavenly velvety satin Chocolate Mousse with melted dark chocolate, coconut cream and airy aquafaba.
Imagine sinking your teeth into a rich, creamy, and velvety. And, just focus on savouring each bite of this luxurious dessert.
This dish will shatter your belief that vegan food can’t be this decadent and indulgent.
When to Make This Recipe:
Make this:
- When you’re up for comfort food. Enjoy a soothing and indulgent treat to lift your spirits when you’re feeling down
- When weekend indulgence is on the cards. Why not enjoy a decadent dessert to enjoy with a cup of coffee or tea on a lazy Sunday morning
- When you’re in need of dinner party showstopper dessert to impress your guests with its creamy texture and rich flavours
What Inspired Me:
My love for Chocolate Mousse began when I was experimenting with vegan alternatives for my catering van business. I wanted to create a dessert that was just as indulgent and decadent as its non-vegan counterpart, without using eggs. After trying different combinations, I finally landed on this heavenly recipe.
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.
As a kick ass, creative voluptuous dessert, why not use Sponge Fingers as the base, with those fingers drenched in madeira wine. So, I will use about 2 Sponge Fingers for each serving drizzled with around 20ml madeira wine. I will then layer the mousse on top.
Recipe Highlights:
- Vegan-friendly: a guilt-free treat that’s perfect for those following a plant-based diet
- Creamy and rich: a velvety smooth texture that’s perfect for satisfying your sweet tooth
- Decadent and indulgent: a luxurious dessert that’s sure to impress your guests
- Customisable: feel free to get creative with your toppings and mix-ins to make it your own
You can find:
My Sponge Finger recipe here.
What equipment to use:
For this recipe, I suggest:
Electric mixer
High speed blender
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 120ml aquafaba
- 1/2tsp vanilla extract
- 1tsp arrowroot
- ½ tsp xanthan gum
- 50g unrefined cane sugar
- 150g dark chocolate
- 200g coconut cream
Instructions
- Place chocolate in a glass bowl over a saucepan with boiling water. Ensure the water does not touch the chocolate. Melt the chocolate. Use a spatula to help.
- Pour in the coconut cream. And, form a thick chocolatey cream. Set to one side.
- Using a mixer, whisk at medium speed the water until it goes fluffy. This will take around 5 minutes. Pour in the vanilla extract.
- Toss in the arrowroot and xanthan gum. Continue whizzing but increase the speed to high speed. The mousse should turn into a lush white colour.
- In a high-speed blender, grind the sugar until fine. Toss into the aquafaba. Whisk until you have white peaks. Switch off.
- Fold in the chocolatey cream, quarterly at a time. Use a spatula to assist.
- 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.