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This vegan chocolate mousse with honeycomb chunks is the perfect dessert for any occasion. It's creamy, chocolatey, and oh-so-delicious.

Vegan Chocolate Mousse with Honeycomb Chunks

This vegan chocolate mousse with honeycomb chunks is the perfect dessert for any occasion. It's creamy, chocolatey, and oh-so-delicious.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 minutes
Cook Time 5 minutes
Setting time 8 hours
Total Time 8 hours 20 minutes
Course Vegan Desserts
Cuisine English, French
Servings 6 people
Calories 314 kcal

Equipment

1 food mixer
1 heatproof bowl
1 saucepan
1 small baking tin or tray
baking paper

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

Ingredients
 
 

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

TOPPINGS:

  • 1 generous handful of fresh raspberries
  • dark chocolate shavings

Instructions
 

  • 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.

Notes

Note: Check that the chickpea tin does not contain any salt, otherwise the chocolate mousse will be too salty.

Nutrition

Serving: 100gCalories: 314kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 192mgPotassium: 281mgFiber: 4gSugar: 37gVitamin A: 13IUCalcium: 25mgIron: 4mg

Find this recipe online:

Vegan Chocolate Mousse with Honeycomb Chunks

https://theflexitarian.co.uk/recipe-items/vegan-chocolate-mousse-with-honeycomb-chunks/