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Vegan Chocolate Mousse

Vegan Chocolate Mousse

By Ocado
Published on 27 March 2023
The pinch of chilli powder in this vegan chocolate mousse is what sets it apart. In this chocolate mousse, the airy texture is achieved with aquafaba (the liquid from a tin of chickpeas) rather than egg whites or cream. Served with a dollop of whipped coconut cream, it makes for an eye-catching and delicious vegan dessert to finish off a festive vegan feast, or indeed at any time of the year. You can decorate the mousse with pomegranate seeds, clementine segments or mango slices, depending on the season, if you like.
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Time and servings

30 minsTotal time
10Servings
25 minsPrep time
5 minsCooking time

Ingredients

  • 350 g of 85% vegan dark chocolate, broken into pieces, 50g peeled into shavings or grated and set aside
  • 1 pinch of hot chilli powder
  • 250 ml of aquafaba from organic tinned chickpeas (approx. 2 tins’ worth)
  • 1 tsp of lemon juice
  • 60 g of golden caster sugar
  • 200 ml of coconut cream
  • 1 tsp of maple syrup

Method

  • Step 1

    In a glass bowl set over a pan of simmering water (or microwaved in 30 sec bursts), melt 300g of the chocolate until smooth, then set aside to cool. Once cool, stir in the chilli powder.

  • Step 2

    Place the aquafaba and lemon juice in a large bowl and using electric beaters (or a standing mixer) whip until stiff peaks form. This might take up to 15 mins.

  • Step 3

    Once the mixture reaches stiff peaks, start adding the sugar 1 tbsp at a time, whisking continuously.

  • Step 4

    Now, using a large metal spoon, fold ¼ of the melted chocolate into the aquafaba quickly. Then, gently fold in the rest until just combined.

  • Step 5

    Transfer the mousse to 8 glasses, give each glass a gentle stir with a teaspoon or toothpick to ensure even setting, then transfer to the fridge and chill for a minimum of 4 hours or ideally overnight.

  • Step 6

    Just before serving, place the coconut cream in a bowl and whisk with the maple syrup until thick. Dollop a tablespoon of the cream onto each glass of mousse, then scatter over some of the reserved shaved or grated chocolate. Serve and enjoy.