This is by far the easiest dessert I’ve ever made that isn’t just a pile of fruit. It’s also quite inexpensive and fool-proof. It is also an excellent no-oil dessert recipe, which can be very hard to come by, seeing as most desserts consist of mixing sugar with some sort of fat. Depending on what chocolate you use, it can also be low-sugar or refined sugar-free.
I use these Camino chocolate chips since they are made with cacao butter instead of milk.
If you don’t have access to dairy-free and refined sugar-free chocolate chips, you can make your chocolate from scratch using ingredients and steps for the chocolate layer in my Chocolate Caramel Pecan Bars recipe.
Vegan Chocolate Mousse
- 1/2 cup Aquafaba (recipe below)
- 2 tbsp Maple Syrup
- 200 g (7oz) Vegan Chocolate (I like Camino)
- 1 tsp Vanilla (alcohol-free)
Strain your chickpeas and keep the liquid (aquafaba). If your chickpeas were in the fridge, bring the aquafaba to room temperature or warmer by leaving it out or heating it up slightly.
In a deep bowl, use a hand mixer to whip the aquafaba for 5-8 minutes, until it triples in volume - but not to the point of forming peaks as you would for meringues. If you don't whip it enough, you make find liquid at the bottom of mousse but it's still just as yummy.
Melt chocolate on low in a thick sauce pan or in a bain-marie.
Fold chocolate into whipped aquafaba and place into ramequin dishes for cooling.
Let set in fridge for 1 hour and serve with garnish of choice!
Click on the link below to learn how easy it is to make Aquafaba: