Vegan chocolate mousse pops with a hard chocolate shell filled with aquafaba chocolate mousse flavoured with gingerbread spices – the perfect holiday treat!
A few months ago I received a package full of wonderful items from Italian brand Silikomart. If you are not familiar with this brand, they have a truly dizzying variety of silicone products to make anything from easy pops to complicated entremet desserts.
The moulds are beautifully intricate and you can use them to make mousse-based desserts or even bake with them. I imagine anyone with a passion for patisserie is probably already familiar with this brand – I am thoroughly obsessed with blog Majavase for ethereally perfect desserts.
My attempts at making complicated desserts were somewhat less than successful however, probably due to the huge amount of stress I was under rather than anything else. But I did also receive two moulds for ‘easy pops’ – a star-shaped and gingerbread men shaped one. The moulds come complete with lolly sticks and in a late night bout of experimentation I decided to make vegan chocolate mousse pops.
It’s no secret that I am a huge fan of aquafaba – vegan chocolate mousse actually surpasses French chocolate mousse (made with separated eggs) in my affections. Vegan chocolate mousse requires only two base ingredients: good quality non-dairy chocolate and aquafaba (a.k.a chickpea brine) plus whatever sweeteners – maple syrup is a fave – or flavourings you want to throw in.
Vegan chocolate mousse is usually one part melted chocolate and two parts whisked aquafaba – this creates a melt-in-the-mouth mousse. If you play with the ratio, the mousse will have a thicker texture that sets quickly at room temperature. You can also add a little peanut butter sweetened chestnut spread if you want to flavour your mousse, be aware that any additions will cause it to set more so you may need to add more whisked aquafaba to balance that.
For these vegan chocolate mousse pops, I used the thicker mousse encases in a shell of melted chocolate. Giving exact measurements for this is not easy, especially since it will depend on the size and shape of your mould.
I would recommend having slightly more melted – ideally tempered – chocolate than you will need and more vegan chocolate mousse for the filling that you will need. If you have any spare you can simply put it in cups or ramekins and eat.
The Silkomart easy pop star moulds create four large lollipops and you could simply fill them with 100% chocolate if you like. In this instance you will need 200g (7oz / 1 1/4 cups) dairy-free dark chocolate chips, melted over a double boiler and then used to fill the moulds.
The recipe will also work if you use small cupcake foil cases – coat them with the melted chocolate, fill them with the mousse and cover with another layer of chocolate.
I don’t need to tell you that my kids were HUGELY excited when they saw these vegan chocolate mousse pops. They look so cute, delicious and so incredibly biteable… and they do not disappoint! I may have eaten two myself…
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- 200 g | 7oz | 1 1/4 cups dark non dairy/vegan chocolate chips
- ideally at least 60-70% cocoa
- 180 ml | 6 fl oz | 3/4 cup aquafaba chickpea brine
- 115 g | 4 1/2 oz | 3/4 cup dark non dairy/vegan chocolate chips
- 1/2 tsp gingerbread spice or ground cinnamon
- 1 tsp vanilla extract or dark rum
- Melt 150g (6oz/1 cup) of chocolate chips in a bowl suspended over a pot of barely simmering water. Allow the chocolate to melt slowly, stirring occasionally until completely smooth.
- Add the remaining chocolate chips, leave for a couple of minutes and then stir until completely melted.
- Transfer the melted chocolate into a piping bag and snip a small hole at the end. Fill the bottom of the silicone moulds (or foil cupcake cases) with the melted chocolate.
- Use a small spoon or small brush (the type used in sugar craft) to gently push the melted chocolate up the sides of the mould /cups.
- Melt 115g | 4 1/2 oz | 3/4 cup dark (non dairy/vegan) chocolate chips using the double boiler method as above. Set aside to cool slightly.
- Drain the chickpea brine from 1x400g (14oz) can of chickpeas. You will have around 180ml (6 fl oz) of aquafaba. You mind not need to use it all.
- Whisk it until you have soft peaks – this can take several minutes in a stand mixer. Add the spices and vanilla extract at the end, mixing them in.
- Mix a little of the whisked aquafaba into the melted chocolate to loosen. Mix in the rest using a balloon whisk until you have a smooth, glossy mousse. You might not need to add all the whisked aquafaba.
- Transfer the mousse into a piping bag and snip a small hole at the end.
- Carefully fill the moulds (or cupcake cases) until almost to the top. If you are using the Silikomart moulds, add the lollipop sticks now.
- Use the remaining melted chocolate (in the other piping bag) to cover the pops.
- Leave to harden at room temperature for a couple of hours or overnight.
- Gently pop out of the moulds and share.
Giving exact measurements for this recipe is not easy as it will depend on the type of mould that you use. A good quality silicone mould will yield the best results but you can also use small foil cupcake cases.
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