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I ask myself “How do you haven’t done this yet?”
There are few people who don’t like chocolate mousse, at least as far as I know. And I have in my memory the texture and flavor of the chocolate mousse that my mother makes. A creamy and airy mousse that leaves everyone in love! You know that mousse that everyone wants to be the dessert of a family reunion? This is my mother’s mousse
Of course, her recipe is traditional and obviously with eggs, but I needed to try to replicate such deliciousness in a 100% plant based version. (because I already miss eating a real mousse)
We see many versions of vegan mousse out there, but they are always disappointing either because of the texture, or the flavor, or both. I wanted to bring a recipe that would deceive the most skeptical fans of chocolate mousse, who think that mousse is only mousse if it is made with egg whites, or that a vegan mousse can never be considered a mousse (the kind of blah blah blah that we are already tired of hearing).
Well, I have to tell you that after a lot of reading and experiments, habemus vegan chocolate mousse, YES! And I can assure you that wherever you take it, no one will even consider that it’s a fully plant based version.
The recipe I bring you is a Spicy Vegan Chocolate Mousse and it wasn’t by chance. First, because we all know how well chocolate combines with the perfume and flavor of pink peppercorn and second, because I couldn’t share a recipe like this, without suggesting the ideal drink to capture all the flavors in a sublime way in your mouth. I’m talking about Cockburn’s Quinta dos Canais 2010, a port wine with notes of black plum, blueberries, mint, eucalyptus, wet earth and black pepper. A spoonful of the mousse and a gulp of the wine and let yourself be taken away by the perfect harmony!
EASY | FAST | CREAMY | AIRY | LIGHT | DELICIOUS | PASSIONATE
This Spicy Vegan Chocolate Mousse will be the dessert of the next family or friends gatherings at your home! This is because I am sure that after doing it once, you will want to repeat it all the time.
A suuuuuper easy recipe that anyone can make and get a result worthy of a chef!
Surely you have heard about chocolate mousses made with aquafaba (chickpea or bean cooking water). In a brief summary, aquafaba serves as a substitute for egg whites. If you beat the aquafaba it grows and develops like a white cloud just like the egg whites, and in the case of chocolate mousse it is the perfect substitute!
“But won’t it leave a chickpea taste in the mousse?” Incredible as this may seem to you, no! You won’t feel any trace of chickpea flavor! In this recipe I used water from a canned chickpea (from a glass jar) and I didn’t have to worry about choosing a chickpea without salt, because in this case, the salt that is present in the aquafaba will serve as a flavor enhancer for the chocolate, so, only advantages!
To well stabilize the aquafaba, I used a little white powder called cream of tartar. It may seem like something out of the future but no, it’s a powder widely used in catering, pastry, etc… You can easily find it in any hypermarket, in the yeast area.
And now that we’ve talked about the “weird” ingredients, all you’ll need is a vegan cooking chocolate bar (I advise you not to buy more than 70% cocoa, because that will force you to add more sugar to the recipe ), sugar, pink peppercorns to be ground right away and silken tofu. This last ingredient is crucial to bring creaminess to the mousse, without weighing it down.
With these ingredients in hand, you just need to melt the chocolate in a bain-marie, meanwhile beat the aquafaba together with the cream of tartar and the sugar until the aquafaba forms a stable cloud that does not fall down (do the test and turn the bowl upside down, if it doesn’t fall, it’s perfect), and in a food processor beat the tofu until it’s a smooth cream.
Then the melted chocolate is mixed with the tofu and stirred until perfectly incorporated, then ground pink peppercorn is added to taste and poured into the bowl with the aquafaba. It is involved well and slowly so that the aquafaba does not lose all its air.
Finally, place it in a glass bowl or small individual bowls and put it in the fridge for at least 5 hours (preferably overnight).
Remove from the fridge when serving and sprinkle the surface with more pink peppercorn.
It will be a hit at home!
Try it you won’t regret it!
1 bar (200gr) of vegan cooking chocolate with a maximum of 70% cocoa
1 package (300gr) of silken tofu
90gr of aquafaba
2 coffee spoons of cream of tartar
2 tbsp of sugar
Pink peppercorn to taste
1 bar (200gr) of vegan cooking chocolate with a maximum of 70% cocoa
1 package (300gr) of silken tofu
90gr of aquafaba
2 coffee spoons of cream of tartar
2 tbsp of sugar
Pink peppercorn to taste
1- Start by melting the chocolate in a bain-marie;
2- In the meantime, place the aquafaba in a bowl, together with the cream of tartar and the sugar and beat until you create a white cloud that does not fall. (do the test by turning the bowl upside down, if it doesn’t fall, it’s ready);
3- Put the tofu in a food processor and grind until you get a smooth cream;
4- Mix the melted chocolate with the tofu and stir well until well incorporated. Add ground pink peppercorn to taste;
5- Gradually pour the chocolate into the bowl with the aquafaba and slowly stir everything until all the ingredients are well incorporated. Don’t stir too much to prevent the aquafaba from losing all of its air;
6- Pour the mousse into a large glass bowl or small individual bowls and refrigerate for at least 5 hours. (ideally overnight);
7- Remove from the fridge just in time to serve and finish with ground pink peppercorn on top.
1- Start by melting the chocolate in a bain-marie;
2- In the meantime, place the aquafaba in a bowl, together with the cream of tartar and the sugar and beat until you create a white cloud that does not fall. (do the test by turning the bowl upside down, if it doesn’t fall, it’s ready);
3- Put the tofu in a food processor and grind until you get a smooth cream;
4- Mix the melted chocolate with the tofu and stir well until well incorporated. Add ground pink peppercorn to taste;
5- Gradually pour the chocolate into the bowl with the aquafaba and slowly stir everything until all the ingredients are well incorporated. Don’t stir too much to prevent the aquafaba from losing all of its air;
6- Pour the mousse into a large glass bowl or small individual bowls and refrigerate for at least 5 hours. (ideally overnight);
7- Remove from the fridge just in time to serve and finish with ground pink peppercorn on top.
*If you’re not a fan of pink peppercorn, you can make this recipe omitting that ingredient.
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*If you’re not a fan of pink peppercorn, you can make this recipe omitting that ingredient.
*This recipe was supported by School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!