Vegan Chocolate Mousse

Name: Vegan Chocolate Mousse
Yield: 2 servings
Cuisine: South African
Ingredients: 80 g Dark Chocolate, Bourneville; 3 Tbs Coconut cream; 1 ml Cayenne; 1 Tbs Cocoa powder; 125 ml Aquafaba (liquid from 1 tin drained chickpeas); 2 Tbs Castor sugar

Zandile Finxa @cook_16030748

Pretoria

A great dairy free alternative to the classic loved chocolate mousse.
#plantbased
#vegan
#chocolate
#mousse

Zandile Finxa @cook_16030748

Pretoria

A great dairy free alternative to the classic loved chocolate mousse.
#plantbased
#vegan
#chocolate
#mousse

Saved

Ingredients

2 servings

80 gDark Chocolate, Bourneville
3 TbsCoconut cream
1 mlCayenne
1 TbsCocoa powder
125 mlAquafaba (liquid from 1 tin drained chickpeas)
2 TbsCastor sugar

Saved

Steps

1

Melt chocolate with coconut cream on high in the microwave for 30 seconds, stirring halfway.
2

To this add the cayenne and cocoa powder.
3

Whip the aquafaba to soft peaks, add in the castor sugar and whisk further until more stiff, glossy peaks.
4

Mix 1/3 of the aquafaba into the chocolate until well mixed, then gently fold in the rest of the meringue into the chocolate. The mix will be very airy, and does tend to fall a bit flat when resting.
5

Divide equally into two glasses, of 200-250ml, and set in the fridge for at least 2 hours.
6

I topped mine with whipped coconut cream and berry compote, but you can use any of your favourite classic toppings