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Stina Spiegelberg

Stina Spiegelberg

French Chocolate Mousse

french chocolate mousse

Mousse au Chocolat is the very first dessert I veganized. Well, addiction, of course!

The secret to this mousse is a very special mixture of cream and chickpea water. They make the mousse super airy and creamy at the same time. The quality of the chocolate is crucial here too! It’s worth buying a good one. And I’ll tell you another little trick: Chill the mousse for at least 30 minutes before you eat it, it will be heavenly I must say!

This recipe is:

  • the perfect dessert
  • A must for all chocolate fans
  • perfect for kids and adults
  • vegan and purely plant-based
  • gluten-free and lactose-free
  • a happiness recipe
  • from few ingredients

Makes 4 servings

Preparation time: 45 minutes

Instructions:

Drain the chickpeas and reserve the chickpea water. You can reserve the chickpeas for a curry or other delicacies, in this recipe we only need the chickpea water.

Whip the chickpea water with a good pinch of salt, then add sugar and beat until stiff. It takes a good 5 – 10 minutes for the foam to become really stiff.

Chop the chocolate and gently melt it in a water bath at a low temperature. The water should only be so hot that you can still put your finger in it. Set the melted chocolate aside and wait until it has cooled a bit, but make sure that it is still runny.

Fold the chocolate and vanilla into the chickpea water foam. Then fold in two-thirds of the whipped cream.

Divide the chocolate mousse among four small glasses and top them with the remaining whipped cream. Chill them for at least 30 minutes, then serve with pomegranate seeds and enjoy!

French Chocolate Mousse

STINA SPIEGELBERG
French Chocolate Mousse is the very first dessert I veganized. Addiction, of course. The secret to this mousse is a very special mixture of cream and aqua faba. They make the mousse super airy and creamy at the same time. The quality of the chocolate is crucial here too!
Prep time 45 mins
Course Chocolate, Christmas, Dessert
Servings 4 servings

Ingredients
  

  • 160 g chickwater from 1 can of chickpeas
  • 1 good pinch of salt
  • 2 tbsp sugar
  • 120 g couverture bittersweet
  • ½ tsp ground vanilla
  • 300 g vegan whipped cream
  • ½ pomegranate

Instructions
 

  • Drain the chickpeas and reserve the chickpea water. You can reserve the chickpeas for a curry or other delicacies, in this recipe we only need the chickpea water.
  • Whip the chickpea water (aquafaba) with a good pinch of salt, then add sugar and beat until stiff. It takes a good 5 – 10 minutes for the foam to become really stiff.
  • Chop the chocolate and gently melt it in a water bath at low temperature. The water should only be so hot that you can still put your finger in it.
  • Set the melted chocolate aside and wait until it has cooled a bit, but make sure that it is still runny.
  • Fold the chocolate and vanilla into the aquafaba foam. Then fold in two thirds of the whipped cream.
  • Divide the chocolate mousse among four small glasses and top them with the remaining whipped cream.
  • Chill them for at least 30 minutes, then serve with pomegranate seeds
Keyword Chocoholics, Chocolate, Christmas, Dessert
French chocolate mousse

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