This delicious vegan chocolate mousse is full of bubbles thanks to using aquafaba. Made using minimal ingredients, without tofu or nuts, all while being eggless and dairy-free. The perfect vegan chocolate dessert for dinner parties or special occasions.
Chop the chocolate finely and place it in a heat-resistant bowl. Heat the coconut milk in a saucepan until lightly simmering but not boiling, whisk well. Remove from the heat and pour it over the chocolate, cover with a plate and allow to sit for 5 minutes.
Whisk the mixture until the chocolate is melted through. Add the maple syrup, vanilla extract, and sea salt and stir well. Set aside and allow to come to room temperature.
To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred). Top with vegan whipped cream before serving.
Store in airtight jars and consume within 3 days.
Recipe makes 4 x (large 290ml jars) or 6 x (medium 200ml jars).
Chilled coconut milk: refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
Vegan chocolate: Use dark chocolate for an intense chocolate flavor or vegan milk chocolate for a more subtle sweet flavor. Ensure vegan milk chocolate is nut-free if required. Dark chocolate sets firmer so hence why I recommend using slightly more chocolate if you're going for vegan milk chocolate.
Aquafaba: the liquid part from tinned chickpeas (chickpea brine)