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🍰 Vegan Chocolate Mousse

284 kcal · 30 min · 4 servings

Vegan Chocolate Mousse Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Shave a few thin strips from the dark chocolate and set them aside.
  2. 2. Chop the remaining chocolate block into small pieces.
  3. 3. Melt the chocolate pieces in a double boiler.
  4. 4. Let the melted chocolate cool down briefly.
  5. 5. Place the chickpeas in a sieve and let the water drain off.
  6. 6. Catch the drained water (aquafaba) in a container.
  7. 7. Save the chickpeas for another dish.
  8. 8. Add 240 ml of aquafaba and cream of tartar to a mixing bowl.
  9. 9. Beat the mixture on high speed with a hand mixer.
  10. 10. Continue beating until the mass is stiff like snow.
  11. 11. Add powdered sugar and vanilla powder to the whipped cream.
  12. 12. Beat the ingredients for another 2 to 3 minutes on high speed.
  13. 13. Take half of the cooled chocolate and gently fold it into the chickpea foam.
  14. 14. Add the remaining chocolate portion gradually.
  15. 15. Stir gently so that the foam does not lose its airiness.
  16. 16. Fill the vegan mousse into small glasses.
  17. 17. Place the glasses in the refrigerator for at least 3 hours.
  18. 18. Ideally, let the mousse cool overnight.
  19. 19. Thread the physalis onto small wooden skewers.
  20. 20. Decorate the finished mousse with the physalis skewers.

Nutrition per serving