Vegan Dark Chocolate Mousse


This luscious chocolate mousse is very easy to make and an ideal dessert.  If you’re not sure about using aquafaba, give it a try and you may surprise yourself.


75g aquafaba (chickpea water)
40g caster sugar
¼ tsp xanthan gum
75g dark chocolate, minimum 70% cocoa solids (dairy free)
100ml coconut cream
Strawberries to garnish

Cooking Instructions:

  1. Break the chocolate into pieces and put it into a medium bowl over a small saucepan half filled with water. Bring the water to a simmer and leave the chocolate to melt.
  2. Whisk the aquafaba in a bowl with an electric whisk until stiff peaks form. Gradually whisk in the sugar a tablespoon at a time and then continue to whisk for up to 10 minutes until glossy and thick.
  3. Remove the chocolate from the heat and stir gently to ensure that it is free of lumps.
  4. Put the coconut cream in a small saucepan and heat gently to boiling point.
  5. Add the xanthan gum to the aquafaba mixture and whisk for a further 3 minutes.
  6. Pour the hot coconut cream over the melted chocolate and mix well. Gently fold the meringue into the chocolate, cover and refrigerate for 20 minutes.
  7. To serve put a large scoop of chocolate mousse on the plate and garnish with strawberries.



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