Having vegan choices available for people is becoming a much more common request. I've dabbled with baking/cooking both gluten free and vegan and it's not easy to find recipes that are really good. Not just "Pretty good considering it's vegan/gluten free".
This is a recipe that does not use avocados (unlike my previous recipe) but uses aquafaba. This is an amazing ingredient that an American vegan, Goose Wohlt discovered in 2015. He found that the thick liquid from a can of chickpeas can be whipped into a meringue just like egg whites. Yup. Really!
My wonderful friend and her family were my tasters for this one. I usually try recipes multiple times before posting them but they were impressed and wanted this one. So this is for you Jenn! And no Scot, there is no whip cream in the recipe.
(PICTURE TO FOLLOW)
Vegan Chocolate Mousse
¼ cup vegetable oil
1½ ounces bittersweet chocolate, chopped fine*
¼ cup unsweetened cocoa powder (I used dutch process)
½ tsp vanilla extract
½ cup aquafaba**
⅓ cup sugar
¼ tsp cream of tartar
pinch of salt
- Microwave the oil and chocolate in a large bowl and stir to melt. Add cocoa and vanilla and whisk till smooth. Let cool.
- Combine aquafaba, sugar, cream of tartar and salt in a bowl and whisk on high till there are soft peaks and the mixture is slightly glossy.
- Whisk one third of the aquafaba mixture into the chocolate until fully combined. Gently fold in the rest using a spatula and turning from the bottom of the bowl until uniform.
- Spoon into 4 serving bowls or 1 larger bowl. Cover and refrigerate for 3 or 4 hours or up to 36 hours.
*Callabaut, what I used, has vegan friendly chocolate and 60 to 70 percent cacao for the chocolate is suggested. I am sure there are others but check the ingredients.
**BTW liquid from home cooked chickpeas won't whip up the same way. So they say.
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