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This is a deliciously light, creamy and easy to make vegan chocolate mousse recipe. Made using only 5 ingredients, including whisked aquafaba.

When starting to introduce more plant-based recipes into your life, you might think that you will be missing out on all those flavours and textures that dairy products can provide. We’ve discovered that this simply isn’t true.

Vegan desserts can often be a stumbling block for plant-based eaters and people often opt for shop-bought options. But our Easy Vegan Chocolate Mousse that contains only 5 readily available ingredients is a brilliant solution to this problem.

You will need to do minimal prep for this easy vegan chocolate mousse – soak a few cashew nuts in water for a couple of hours or overnight ( the longer you leave them to soak the creamier they become) and to drain the liquid  – this is called aquafaba, which means bean water – from a tin of chickpeas and pop it in the fridge to chill. Make sure you use the chickpeas for hummus, stirring them into chilli or a delicious curry.

 

Easy Vegan Chocolate Mousse

Prep time  – 15 minutes

Serves 4

 

Ingredients

100g cashew nuts

3 tablespoons maple syrup

200ml unsweetened almond milk

6 tablespoons chilled aquafaba (drained liquid from a tin of chickpeas)

100g dark 85% vegan chocolate, finely sliced

 

Method

Weigh out the cashew nuts, put them into a bowl and pour over hot water until it covers the cashew nuts. Set to one side to soak for 2 hours or overnight.

Drain the liquid from a tin of chickpeas and place the liquid in the fridge to chill for at least 2 hours. Save the chickpeas for making curries or hummus.

Pour the unsweetened almond milk and maple syrup into a medium pan. Place on the hob and gently simmer for 10 minutes. Remove from the heat and set to one side whilst you drain the cashew nuts.

Meanwhile, whisk the 6 tablespoons of the chilled aquafaba into stiff peaks, this will take at least 10 minutes.

Add the cashew nuts and the almond milk and maple syrup mix to a blender cup and blend until silky smooth. Return the blended mixture back to the pan. Tip the finely chopped chocolate into the mixture and stir until the chocolate has completely melted. Allow the mixture to cool for a few minutes.

Now gradually pour the chocolate mixture into the whisked aquafaba and slowly fold in using a metal spoon, until all is fully combined.

Pour the mix into your choice of containers and place in the fridge to set for 4 hours or over overnight.

HOW TO SERVE EASY VEGAN CHOCOLATE MOUSSE

To serve sprinkle with finely sliced chocolate.

HOW TO STORE

Store in the fridge and eat within 2 days.

 

 

OTHER DESSERT RECIPES YOU WILL ENJOY…

Dark Chocolate Brownies

 

No-Bake Lemon Tart 

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