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.
Make sure you visit Ceri’s fab blog for the Lebkuchen recipe and check out her recipe app as well.
- aquafaba – liguid drained from 1x400g 14oz can of chickpeas
- 100 g | 3.5oz 70% dairy-free chocolate
- 400 g | 14oz tin full fat coconut milk chilled overnight
- 3-5 tbsp maple syrup to taste
- 1 tsp vanilla paste
- 1/4 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.
Rebecca Smith says
This looks amazing, I’ve saved the pin to my Free From Christmas board….yet to use aquafaba so this has given me confidence to give it a go
Choclette says
I just love everything about this post. It’s so good to see something both you and Ceri have worked together on. Your mousse sounds amazing and of course your photographs are completely stunning. I tried making meringues with aquafaba once and they were a total flop, so I’ve rather lost confidence. You’ve inspired me to give it another try though.
Lucy says
Wow it looks amazing, I love how you made your mousse from only two ingredients! I haven’t tried cooking with aquafaba yet, will have to give it a whirl
Jacqueline Meldrum says
That looks wonderful. I serve mine plain with a few chocolate shavings, so I see I will have to up m game. Gorgeous photos as ever.
Lucy Parissi says
It is so tasty it doesn’t really need extra bells and whistles!
Kellie@foodtoglow says
I first found out about aquafaba in February 2015, and blogged a chocolate mousse shortly after. I can’t believe how far this idea has gone in such a short space of time, and how many beautiful and interesting iterations have come from what most of us chuck away. Your mash up with coconut mousse is just SO fab. And you know I am pining to work with you and Ceri on a project, especially as this one is so successful and gorgeous. I hope it is the first of many for you two. Off to visit Ceri’s cookies now!
Sarah James @ Tales From The Kitchen Shed says
Your chocolate mousse looks delicious Lucy, I really must try using chickpea water.
Lucy Parissi says
It is amazing stuff Sarah – can’t believe I threw it out for so many years!
Ceri Jones says
Loved working with you on this Lucy. I love how you an create a beautiful set up with such ease. It has completely transformed my blog post! Also the mousse was so tasty so I think it was a win win experience!
Here’s to the next one??
Lucy Parissi says
I love working with you! We absolutely must arrange another collaborative post.
Vicki Montague says
This looks and sounds awesome Lucy! How lovely that you live near enough to Ceri to have a fun day creating and snapping! Sounds like a dream…and the results speak for themselves ;)!
Lucy Parissi says
Thanks Vicki – it was a fun shoot and working with Ceri is always great.