This vegan chocolate mousse with honeycomb chunks is the perfect dessert for any occasion. It’s creamy, chocolatey, and oh-so-delicious.
Looking for a delicious and guilt-free dessert option? Try out this vegan chocolate mousse recipe, complete with chunks of sweet honeycomb for added texture and flavour. This dessert is perfect for those who want to indulge in something sweet. This recipe has no egg and no cream.
What is this vegan chocolate mousse made of?
This vegan chocolate mousse is made with a unique combination of ingredients, including aquafaba and honeycomb chunks. I use aquafaba, the liquid from a can of chickpeas, as a substitute for eggs in many of my vegan recipes. Similar to egg whites, it can be whipped into soft or stiff, creating a light and airy texture for the mousse.
The honeycomb chunks add a sweet and crunchy texture to the rich and creamy chocolate mousse. Honeycomb is extremely easy to make at home, with only 3 ingredients.
How to make it
Beforehand, make sure that the chickpea brine you are using does not contain salt as otherwise, this vegan chocolate mousse might not taste as good.
First, you will need to drain the chickpea and transfer the brine to the bowl of a food mixer. You should have around 180ml (US 3/4 cup) of aquafaba. 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.
In the meantime, melt some dark chocolate in a heatproof bowl sat in a pan over simmering water. Once it is cool enough fold the melted chocolate in the whisked aquafaba. Share the vegan chocolate mousse between the six ramequins and place them in the fridge for 4 hours to overnight so that the mousse can set.
In the meantime, make the honeycomb. Heat some golden syrup in a small saucepan over low heat. Add some sugar and leave the sugar to dissolve slowly without stirring until the mixture is golden-brown about 5 minutes. Remove the pan from the heat and whisk in the bicarbonate of soda quickly. The mixture will expand and foam. Tip the honeycomb on the baking tin a smooth to a thin layer with a spatula. Leave to cool down completely.
The next day, break the honeycomb into small chunks using a rolling pin, sharp knife or your hands. Share the honeycomb chunks evenly between each chocolate mousse, top with fresh raspberries and chocolate shavings.
Watch my video below to see how to make it.
Here are more vegan chocolate mousse recipes you may like to try:
- DREAMY CHOCOLATE MOUSSE [VEGAN] [GLUTEN FREE]
- GINGER CHOCOLATE MOUSSE [VEGAN]
- CHOCOLATE MOCHA MOUSSE [VEGAN] [GLUTEN FREE]
I hope you enjoy this vegan chocolate mousse with honeycomb chunks recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Chocolate Mousse with Honeycomb Chunks
Disclaimer: the equipment list above includes affiliate links to products I use and like.
FOR THE CHOCOLATE MOUSSE:
- 400 g can of chickpeas, to extract around 180ml (US 3/4 cup) of aquafaba (see note)
- 1/2 tsp cream of tartar
- 4 tbsp white sugar
- 200 g dark chocolate, broken into chunks
FOR THE HONEYCOMB CHUNKS:
- 50 g golden syrup
- 100 g granulated sugar
- 1 tsp bicarbonate of soda
- 1 generous handful of fresh raspberries
- dark chocolate shavings
- Make the chocolate mousse: With your food mixer set on high speed, whisk the chickpea brine to stiff peaks (as you would do with egg whites), about 5 minutes. Add the cream of tartar and sugar. Whisk for another 10 seconds.
- In the meantime, place the chocolate into a heatproof bowl. Sit the bowl in a pan over simmering water so that the chocolate melts. Stir often.
- Once the chocolate is melted, cool the mixture down so you can touch it. 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. Fill six ramequins halfway with the chocolate mousse. Once cooled down, transfer the ramequins to the fridge and leave the chocolate mousse to set overnight.
- Make the honeycomb: Heat the golden syrup in a small saucepan over low heat. Add the sugar and leave the sugar to dissolve slowly without stirring until the mixture is golden-brown, about 5 minutes. In the meantime, line a small baking tin or tray with baking paper.
- Remove the pan from the heat and whisk in the bicarbonate of soda quickly. The mixture will expand and foam. Tip the honeycomb on the baking tin a smooth to a thin layer with a spatula. Leave to cool down completely. Keep overnight in an airtight container.
- The next day, break the honeycomb into small chunks using a rolling pin, sharp knife or your hands.
- Share the honeycomb chunks evenly between each chocolate mousse, top with fresh raspberries and chocolate shavings. Serve straightaway.
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