Recipe by Vegan Chef Day Radley
This intense dessert is rich and the perfect end to a romantic or celebratory meal. It can easily be made in advance and sit in the fridge until you’re ready to eat it.
Proper prep time : 20 minutes
Chill time: 1 hour
Serves/makes 2 mousse
Skill level: Easy
90g dark cooking chocolate, with at least 60% cocoa solids
120ml aquafaba, water from a can of chickpeas
Pinch of cream of tartar
80g frozen raspberries
A few chopped nuts
Bowl and pan for melting chocolate
? Possible additions
? Spices such as ground cinnamon, ginger or cardamom
? Flavourings such as rum or rose
? Top with crushed up cookies or whipped coconut cream
- Put the chocolate in a glass bowl in a pan of water, bring to the boil and then simmer, until melted.
- Put the aquafaba and cream of tartar In a high sided bowl. Use an electric whisk to whisk the aquafaba to a stiff peak stage. The fluff should remain in a peak when you remove the whisk from it.
- Add all of the melted chocolate to the bowl. Use a mixing spoon to fold the melted chocolate into the aquafaba until it is fully incorporated. Be careful not to overmix as it is crucial to maintain the aeration for a light fluffy mousse.
- Spoon the mousse into 2 bowls, glasses or ramekins, chill for an hour or more.
- Top each mousse with a handful of frozen raspberries and a few chopped nuts or a little melted chocolate.
- Recipes will often state that you should melt chocolate in a bowl in a pan over water where the bowl is not touching the bottom of the pan. This is so that the chocolate does not burn. However if you are keeping a close eye on it this is unlikely to happen and so the bowl can touch the bottom of the pan.
- Chocolate can also be melted in a microwave. Put the chocolate pieces in a glass bowl. Put the bowl in the microwave for 1 minute, mix, then put it in for another 30 seconds. Keep melting the chocolate for 30 seconds at a time, mixing it between each melt. This limits the risk of the chocolate melting.
- Some cooks find their aquafaba does not fluff up. If this is the case put it into a pan on a medium heat, reduce by one third.
- Some snacking chocolate (as opposed to cooking chocolate) contains ingredients that can stop the chocolate from melting into a liquid. This is why we recommend using cooking chocolate only.
Vegan Chef, Day Radley is founder of The Vegan Chef School. Day created the school to help forward the vegan movement.