Vegan Chocolate Mousse Made with Aquafaba
1 cup Aquafaba (room temperature)
⅛ tsp Cream of Tartar
1 tablespoon Cane Sugar (use Coconut Sugar for an
even healthier version)
Seeds from 1 Vanilla Bean Pod
6 oz Dark Chocolate, melted (make sure it is dairy-free)
Raspberries, to decorate
- Melt your dark chocolate over a bain marie or in the microwave - be careful and keep an eye on it so it doesn’t burn. Once melted, leave to cool whilst preparing meringue.|
- In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you’ve achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
- Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
- Pour into glasses and chill for at least 4 hours. Decorate your set mousses with raspberries and enjoy!