This is a classic chocolate mousse recipe, made vegan by swapping the cream for coconut cream, egg whites for aquafaba and butter for vegan butter, margarine or coconut oil. Coconut and chocolate are a great flavour combination, so no worries on going heavy on the coconut. But if that’s not your thing, minimize the coconut flavour by using vegan butter or margarine instead of coconut oil, and adding a flavouring (1-2 tsp) of vanilla extract, almond extract, orange extract, mint extract or alcohol like Frangelico or rum.
This vegan chocolate mousse needs to be chilled to set before serving, so ideally prepare this a day in advance, or at least several hours.
Makes 4 servings.
- 6 oz dark chocolate, semisweet or bittersweet, 60-80% cocoa, chopped
- 2 Tbsp (1 oz) vegan butter, margarine or coconut oil (avoid vegetable shortening for this recipe… you want something that melts in the mouth)
- 6 Tbsp aquafaba
- 1/4 tsp + 1/8 tsp cream of tartar
- pinch of table salt
- 3 Tbsp granulated sugar
- 3/4 cup (6 1/4 oz) coconut cream, chilled
- In a large heatproof bowl, melt the chocolate and butter/margarine/oil in the microwave (stirring every 30 seconds) or on a double boiler until just melted and smooth.
- With an electric hand mixer or stand mixer on medium speed, whip the aquafaba with cream of tartar until it forms soft peaks. Gradually add sugar while continuing to whip. Continue to whip until the aquafaba form stiff peaks.
- Clean the beaters/whisk and in a separate bowl, whip the coconut cream until it forms soft peaks.
- With a rubber spatula, fold a third of the whipped aquafaba into the chocolate mixture until completely mixed. Fold in the remaining whipped aquafaba. Fold in the whipped coconut cream.
- Divide equally into 4 ramekins or glasses and chill until set.
Enjoy! Let us know what you think of this no-compromise vegan chocolate mousse recipe in the comments below.