A vegan chocolate mousse decorated with shards of dark chocolate and sea salt. This plant based, gluten free dessert uses both dark chocolate and cocoa powder to make it extra rich and chocolatey. And what’s more, this rich mousse only requires 10 minutes prep making it the ideal last minute dessert.
What is vegan chocolate mousse made of?
This vegan chocolate mousse achieves it creamy, rich texture by using two star plant based ingredients – soya greek yoghurt and silken tofu. Both are naturally high in protein making them great for a nighttime protein boost. We can’t let those gains go to waste (if anyone knows me, the ‘gainz’ are bloomin minuscule!). Apart from the high protein content, silken tofu also boats an amazing silky texture when whipped up in desserts. It has a pleasant, neutral taste making it an ideal base for desserts. I’ve kept the ingredients to a minimum, so just yoghurt, chocolate, cocoa and sugar make up this mousse. Consequently, you have a mousse that is both quick and easy to whip up on a whim.
The method
This is a one bowl dessert, well two if you include melting the chocolate, but I don’t, because it takes mere minutes. Melt the chocolate in a bain-marIe or if you don’t have one to hand, a heatproof bowl over a saucepan of simmering water will suffice. Break up the chocolate and heat until it melts. Pour the chocolate into a jug and leave to cool for 10 minutes. This prevents the chocolate from seizing up when you add it to the yoghurt mixture.
Add the remaining ingredients to a large mixing bowl. Ensure you sieve the cocoa powder so you don’t have a gritty mousse. Use an electric whisk to whip up the mousse. Pour in the chocolate and continue to whisk until smooth and creamy. Scoop out into ramekins and chill in the fridge for a minimum of 30 minutes. Serve with grated dark chocolate and a sprinkling of sea salt.
Leave a comment and let me know how you get on making this Vegan Chocolate Mousse. I’d love to see your creations over on instagram!
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Vegan Chocolate Mousse
Ingredients
- 150 g dark chocolate
- 2 tbsp cocoa powder sieved
- 150 g silken tofu
- 100 g greek style soya yoghurt
- 40 g caster sugar
- 1 tsp vanilla bean paste
- Pinch of salt
To decorate
- 15 g dark chocolate
- Sea salt
Instructions
- Place a heatproof bowl over a saucepan of simmering water. Break up the chocolate, add to the bowl and heat until it melts. Remove from the heat and pour the chocolate into a second bowl, then leave to cool for 10 minutes.
- Firstly, sieve the the cocoa powder to ensure the mousse is extra smooth. Add to a mixing bowl along with the remaining ingredients. Pour in the cooled melted chocolate. Use an electric whisk to beat the ingredients until the mixture is smooth and creamy.
- Next, pour the mixture evenly between four ramekins. Place in the fridge for 30 minutes to allow the mousse to set.
- Remove from the fridge and decorate with grated chocolate and a sprinkling of sea salt.