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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Link up your recipe of the week

Chocolate Mousse Cake

Puddings/desserts can be quite tricky if you avoid dairy and eggs – most puds you come across are intrinsically full of the ingredients you want to avoid, particularly any ‘wow, I really really want to eat that’ kind of pudding. This pudding (in my opinion) gives the wow factor, but with allergy-friendly content and the result tastes amazing!

I’m rather proud of this recipe… So simple but utterly delicious and fools non-vegans every time ๐Ÿ˜‰

Chocolate Mousse Cake (dairy-free, egg-free, nut-free, peanut-free, sesame-free, vegetarian and vegan)

Makes one 8 inch cake

  • 150g dairy-free digestive biscuits, such as waitrose own brand
  • 50g dairy-free spread, melted
  • 300ml (one pack) soya whipping cream , I used Soyatoo
  • 100g dairy-free chocolate. I used Kinnerton

– Grease and line a springform cake tin
– Crush the biscuits and add the melted spread. Stir until well combined.
– Press into the base of the cake tin and place in the fridge to set
– Whip the soya whipping cream on high speed for at least two minutes, or until light and fluffy.
– In a microwave or a Bain Marie melt the chocolate.
– Gently stir the chocolate into the cream until well combined.
– Pour onto the biscuit base and level off the top.
– Place in the fridge to set.
– Remove from the tin and decorate as desired.