Ginger Chocolate Mousse [vegan]

This rich and velvety vegan ginger chocolate mousse is simply scrumptious. It has a crunchy bottom layer made from ginger snap biscuits.

This rich and velvety vegan ginger chocolate mousse is simply scrumptious. It has a crunchy bottom layer made from ginger snap biscuits.

It is the perfect indulgent dessert for the holiday season but you can of course make it at any other time of the year.

This is a quick and easy recipe, that only takes 20 minutes to make. The mousse will need to rest for at least 4 hours (you can leave it overnight) in the fridge before serving.

How to make this vegan ginger chocolate mousse

This recipe has no egg and no cream. It is made with aquafaba (otherwise known as chickpea brine). Whisked in a food mixer, chickpea brine transforms itself into whisked egg whites.

First, you will need to make the crumble layer which the chocolate mousse sits on top of. For this, you will need to melt some coconut oil in a saucepan and add the crushed ginger snaps biscuits to the coconut oil. Once you have shared the crumble evenly between 4 ramequins (the ones on the pictures are 225ml each), you can prepare the rest of the ingredients.

The chocolate is melted in a heatproof bowl sat in a pan over simmering water. Once the chocolate is melted stir the ginger and ground spice. 

The magic of this recipe rests entirely with the chickpea brine. Drain the chickpea and transfer the brine to the bowl of a food mixer. You should have around 175ml of chickpea brine. With your food mixer on high speed, whisk the 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 the cream of tartar and sugar. Whisk for another 10 seconds.

All that is left to do is to fold the melted chocolate in the whisked chickpea brine. Share the chocolate mousse between the four ramequins and place them in the fridge for 4 hours to overnight so that the chocolate can set.

Just before serving, top each ramequin with your favourite toppings. Here I have used some crystallised ginger and shiny sprinkles.

Here are more vegan dessert recipes you may like to try:

• DREAMY CHOCOLATE MOUSSE [VEGAN] [GLUTEN FREE]
• VEGAN CHOCOLATE CHIP COOKIES
• COCONUT TAPIOCA PUDDING [VEGAN] [GLUTEN FREE]
• QUINCE PIES FROM CLEAN CAKES [VEGAN] [GLUTEN FREE]

I hope you enjoy this vegan ginger chocolate mousse recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

3 must-try chocolate mousse recipes