This delicious vegan layered chocolate and coconut mousse requires very few ingredients and tastes simply amazing!
I did promise to share more Christmas recipes in my last post and this festive take on vegan aquafaba chocolate mousse is well worth the wait. I have been meaning to share the recipe for some time but was never very happy with the photos. Am so glad I waited though because this gave me a chance to finally do a collaborative post with Ceri of Natural Kitchen Adventures. Ceri and I had met on a couple of occasions and this summer we actually worked together on a book project – she did the cooking and food styling and I did the propping and photography.
Being a – blogger, or a freelancer who works from home, is a totally wonderful thing in most ways but one. With no office to go to and a short commute from the bedroom to the kitchen it can be a pretty lonely existence. Thankfully I have Brutus to keep me company for the past six months and lots of blogger friends online I can reach to if I need to chat. But nothing beats actually hanging out with someone, exchanging ideas and working together. Ceri and I decided to create a Christmas recipe each – I made the mousse and she made gluten free Lebkuchen cookies. Both recipes are vegan and – actually and they can be served separately but they taste really good together.
Vegan chocolate mousse requires only two ingredients: chocolate and aquafaba (the liquid drained from a can of chickpeas). Not only is it remarkably easy, it has a wonderful texture and tastes incredible. In my opinion it tastes better than traditional chocolate mousse, you have to try it to see what I mean. I have dressed this up a little by adding festive spices, orange zest and a little maple syrup for sweetness but you could leave them out if you are making the mousse outside the festive season. The coconut mousse also only needs two base ingredients, chilled full-fat coconut milk and aquafaba.
- aquafaba – liguid drained from 1x400g (14oz) can of chickpeas
- 100g | 3.5oz 70% dairy-free chocolate
- 400g | 14oz tin full fat coconut milk, chilled overnight
- 3-5 tbsp maple syrup (to taste)
- 1 tsp vanilla paste
- ¼ tsp cream of tartar
- 1 tsp mixed spice (cinnamon, cloves, nutmeg etc)
- finely grated zest of 1 orange
- cocoa nibs, edible stars, grated chocolate to decorate
- The night before you make this recipe put a can of full-fat coconut milk in the fridge. Make sure the coconut milk doesn't contain guar gum or any emuslifiers - we want it to solidify in the fridge and separate from the liquid.
- Melt the chocolate over a pot of barely simmering water and set aside to cool slightly.
- Drain the liquid from the can of chickpeas and put in the bowl of your stand mixer together with the cream of tartar.
- Start whisking on low speed, gradually increasing to maximum speed once the aquafaba starts to double in volume.
- Add the vanilla, maple syrup and mixed spice and continue whisking until you have firm peaks. Transfer to a separate bowl.
- Gradually whisk 150g (5.3oz) of the aquafaba meringue into the melted chocolate. Add the orange zest and stir to combine.
- Spoon the solid coconut cream out of the can and into the bowl of your stand mixer. Discard the liquid or save to use in smoothies.
- Whisk the coconut until it starts to become fluffy and gradually add the remaining aquafaba meringure while whisking on medium-low speed.
- Spoon the chocolate and coconut mousse into glasses, in alternate layers. You can pipe the layer at the top like I have done. Chill for at least two hours or overnight until set.
- Bring the mousse back to room temperature before serving and sprinkle with cocoa nibs, edible stars and a little grated chocolate.
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