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Vegan Chocolate Mousse
120g dark chocolate (dairy-free, 70 percent cocoa solids) ½ cup aquafaba (the viscous liquid from a can of chickpeas) 2 tbsp maple syrup or sugar (you can also use honey but it won't be vegan) fresh raspberries or other berries, to serve (optional)
© Annabel Langbein Media
Place chocolate in a medium heatproof bowl and set over a pot of simmering water, making sure the base of the bowl does not touch the water. Stir until melted and smooth. Alternatively, melt chocolate in short bursts in the microwave, stirring between bursts. Allow chocolate to cool for 5 minutes.
While the chocolate is cooling, use an electric mixer or whisk to beat aquafaba to meringue consistency, so it forms soft peaks when the whisk is lifted from the bowl (3-4 minutes). Beat in maple syrup or sugar.
Stir about a third of the meringue into the melted chocolate to loosen it, then gently fold in the remaining meringue. Divide between 4 small glasses, cups or ramekins and chill for at least 30 minutes to firm a little. Serve with raspberries or other berries if desired.
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