Easy Vegan Chocolate Mousse Dessert
Ingredients
- 1 cup aquafaba, chilled (chickpea brine)
- 120-150g dark chocolate, finely chopped
- 2-4 tbsp maple syrup (to taste)
- 1 tsp vanilla paste
- Sea salt, to taste
Preparation
Gently melt the dark chocolate in a bain marie until smooth. Remove from heat and whisk in the maple syrup, vanilla paste, and sea salt to taste. Set aside. Note: Maple syrup amount may vary based on taste and chocolate darkness; author used 3 tbsp.
Beat the chilled aquafaba until stiff peaks form, which may take around ten minutes. Pour the chocolate mixture around the sides to avoid knocking out air, then beat to combine. Pour into cups or ramekins and refrigerate overnight to firm up. Serve with fresh fruits, coconut cream, and a sprinkling of extra sea salt.
