Chocolate Mocha Mousse [vegan] [gluten free]

Rich and bold, this chocolate mocha mousse was inspired by my favourite chocolates “Around Midnight Espresso Chocolate Truffles” from Booja-Booja.

Rich and bold, this chocolate mocha mousse was inspired by my favourite chocolates “Around Midnight Espresso Chocolate Truffles” from Booja-Booja and my Dreamy Chocolate Mousse.

It is using aquafaba (chickpea brine) instead of eggs. Whisked in a food mixer, chickpea brine transforms itself into whisked egg whites. This amazing process is made possible by the high protein content of chickpea brine.

Make sure that the chickpea brine you are using does not contain salt as otherwise, this chocolate mousse might not taste as good.

This recipe is part of my Leftover Duos series as I had some chickpea brine leftover from making this curried chickpea sandwich. No waste in this kitchen :)!

Chocolate Mocha Mousse [vegan] [gluten free]

Rich and bold, this chocolate mocha mousse was inspired by my favourite chocolates "Around Midnight Espresso Chocolate Truffles" from Booja-Booja.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course Vegan Desserts

Cuisine French

Servings 4 people

Calories 340 kcal

Equipment

food mixer or whisk

pan

4 ramequins

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 400 g chickpea can – best if the can does not contain salt
• 1/2 tsp cream of tartar
• 175 g dark chocolate
• 2-3 tsp espresso powder
• 2 Tbsp sugar

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Instructions

 

• Drain the chickpea and transfer the brine in the bowl of a food mixer. (you can use the chickpeas to make hummus later)
• Break chocolate and place into a heatproof bowl. Sit bowl in a pan over simmering water so that the chocolate melts. Stir often.
• With your food mixer on high speed, whisk chickpea brine to stiff peaks (as you would do with egg whites). It should take 5-10 mins depending on your food mixer or whisk. Add cream of tartar and sugar. Whisk for another 10 seconds.
• Once the chocolate is melted, cool it down so you can touch it. Stir espresso powder in to taste. You want the chocolate to have cooled down but still, be liquid. If it is too hard it will not mix well for the next step.
• With a spatula, carefully fold half of the chocolate in the whisked chickpea brine. Once it is well mixed, carefully fold the second half. Transfer mousse to a serving bowl or serving dishes. Leave to set in the fridge from 4 hours to overnight.

Nutrition

Serving: 150gCalories: 340kcalCarbohydrates: 28gProtein: 14gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 175mgPotassium: 557mgFiber: 5gSugar: 17gVitamin A: 17IUCalcium: 40mgIron: 5mg

Find this recipe online:

Chocolate Mocha Mousse [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/chocolate-mocha-mousse-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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3 must-try chocolate mousse recipes

VEGAN CHOCOLATE MOUSSE WITH HONEYCOMB CHUNKS

DREAMY CHOCOLATE MOUSSE [VEGAN] [GLUTEN FREE]

GINGER CHOCOLATE MOUSSE [VEGAN]