Chocolate Mocha Mousse [vegan] [gluten free]

Published on March 17, 2017 | In French | By theflexitarian + |

- Prep Time
- 20 Minutes
- Yield
- 4
- Difficulty Level

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Rich and bold, this chocolate mocha mousse was inspired 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 processor, chickpea brine transforms itself into whisked egg whites. Watch the video below from my Instagram feed to see aquafaba in action.

The magic of aquafaba. Working on a new recipe and whipping up some chickpea brine into soft peaks for it. No egg required! Amazes me every time 😮 #flexitarian #whatveganseat #plantbased #aquafaba #vegan #eggfree #eatfortheplanet #sustainablediets

A post shared by The Flexitarian (@theflexitarianuk) on Mar 16, 2017 at 5:40am PDT

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 🙂 !

Curried Chickpea Sandwick Chocolate Mocha Mousse Leftover Recipes

Dairy-Free, Egg-Free, Gluten-Free, Raw, Soya-Free, Vegan

Yum

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Ingredients

400g chickpea can [14oz] - best if the can does not contain salt
1/2 tsp cream of tartar
175g dark chocolate [6.2 oz]
2-3 tsp espresso powder
2 Tbsp sugar

Instructions

Drain the chickpea and transfer the brine in the bowl of a food processor. (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 processor 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 processor 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 cool 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.

Ready in : 20 Minutes
Course : Desserts, Leftover Recipe Duos
Recipe Type : Left Over Recipes

One Response to Chocolate Mocha Mousse [vegan] [gluten free]

tfk October 8, 2017 at 5:51 pm #

tasty, nice picture

Reply

About Chef

theflexitarian

A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...