Dessert · Gluten Free · Recipes

Dark Chocolate Mousse (Vegan) 

Chocolate mousse is one of the easiest things to make. As long as you have an electric beater, you can whip up a mousse in no time at all (save the setting time). If someone in your house can’t have eggs or dairy then reach into your cupboard and grab a tin of chickpeas. I used half a tin of chickpeas in a soup, roasted the other half and used the liquid in these babies – so versatile and no waste. I promise you can’t tell the difference between this and a traditional egg white mousse! 

Equipment required 

1 stand mixer with balloon whisk attachment or other electric whisk 

1 medium saucepan 

1 large glass mixing bowl 

Shopping list makes 6 espresso cups 

The chickpea water from a 400g tin, mine yielded 2/3 cup 

1/8 tsp of cream of tartar 

150g of dark chocolate (85%) 

2 tbsp of brown rice syrup 

1 tsp vanilla 

1 pinch of salt 

Method to the madness 

Make a Bain Marie by adding some water to the saucepan and heating it to a medium heat. Place the mixing bowl over the water and break the chocolate into it 

Once the chocolate is beginning to melt add the syrup, pinch of salt and the vanilla and mix well 

Remove the chocolate from the heat once it is melted and set aside 

Pour the chickpea water into the mixer and add the cream of tartare, beat the mixture until you get stiff peaks, the time needed will depend on power of your mixer 

Once stiff peaks have formed take a spoon full of the mixture and mix it into the slightly cooled chocolate until it is fully incorporated 

Now fold through the remaining chickpea peaks until all the chocolate is mixed through and no white remains 

Place the mixture into your cups and set in the fridge for a minimum of 4 hours 

Top with your favourite toppings, you can also add other flavours like orange, yum! 



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