Light and Airy Chocolate Mousse

egg-free, dairy-free light and airy chocolate mousse A classic chocolate mousse is such an iconic, desirable pudding that few can resist. I’ve got other delicious chocolate puddings on my blog: rich chocolate pots, chocolate mousse cakes and chocolate fondants but nothing that is quite like this light and airy classic chocolate mousse that any chocolate lover will find utterly irresistible. There’s something so amazing about the light and bubbly texture of a mousse; an indulgent dessert is transformed into a delicate and light delight.

This recipe makes chocolate mousse which is as bubbly, light and airy as a traditional (egg-containing) mousse. In fact, its maybe even better, lighter and fluffier than a traditional egg white based mousse. My girls were in rapture, declaring these mousses an utter triumph and far superior to any store bought chocolate pudding. They really are so light.

Make sure you keep checking the Facebook group: Vegan meringues hit and misses for more inspiration ๐Ÿ™‚

 

decadent freefrom chocolate mousse Light and Airy Chocolate Mousse (dairy-free, egg-free, nut-free, can be soya-free, can be gluten-free, sesame-free, vegetarian and vegan) vegan chocolate mousse Makes 4 ramekin sized mousses

  • 100 g dark dairy-free chocolate
  • 1/3 cup aquafaba also known as the water from a tin of beans or chickpeas
  • Large pinch of cream of tartar, maybe about 1/8th tsp
  • 2 tbsps caster sugar
  • 1/3 cup dairy-free cream, I used Oatly
  • 1 tsp vanilla

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  1. Using a stand mixer or a handheld electric whisk, beat the aquafaba with the cream of tartar until it forms light clouds of meringue style foam. Beat in the sugar, 1 tbsp at a time. Set aside.
  2. Melt the chocolate either over a Bain Marie or in a microwave, stir in the dairy-free cream a little at a time so the mixture doesn’t seize up. Stir in the vanilla
  3. Beat 1/4 of the meringue mix into the chocolate cream to slacken the mixture. Gently fold in the rest of the meringue mixture, trying to keep as much volume as possible
  4. Pour into 4 ramekins and place in the fridge for at least an hour to set.

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lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

16 thoughts on “Light and Airy Chocolate Mousse

  1. I just made it and put them in the freezer to keep it cool. What a fantastic recipe. Thank you for sharing.

  2. […] The discovery that you could use the water from a tin of chickpeas as an egg replacer has been life changing. I had assumed as my son has a severe egg allergy that he would never get to taste meringue but aquafaba has changed that! My first successful attempts at egg free meringues were with this recipe from Lucy’s friendly foods https://lucysfriendlyfoods.com/2015/04/16/more-adventures-in-egg-free-meringue/ and my kids were thrilled with the results. I’ve made them a few times now using flavoured icing sugar which works really well disguising the faint beaniness of the aquafaba. I made these ones as part of an afternoon tea using half the water (1/3 cup) from a tin of chickpeas for chocolate mousse and the other half for the meringues. The mousse is another of Lucy’s recipes and I highly reccomend it! https://lucysfriendlyfoods.com/2015/05/18/light-and-airy-chocolate-mousse/ […]

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