Vegan chocolate mousse
  • Difficulty: Medium
Servings: 4 portions
Prep Time: 30 mins
Ingredients
  • 150 ml aquafaba from can of white bean or chickpeas
  • 150 g dark chocolate
  • 2 teaspoons cocoa
  • 100 ml canned coconut milk
  • 2 tablespoons agave syrup
  • 30 g walnut or pecan nut
Instructions
  1. Cooled in the fridge aquafaba whip well until stiff.
  2. Keep whipping aqufaba and add agave syrup in small portions.
  3. Place the chopped chocolate with coconut milk in a hot water bath. To do this, place the bowl with chocolate on a pot with boiling water and stir regularly.
  4. Cool the chocolate mass. Add small portions to the aquafaba mousse whipping continuously,
  5. Pour the mass into the cups or small bowls.
  6. Put in the fridge for 3-4 hours. Longer cooling improves texture of mousse.
Recipe Notes

You can put few raspberries or nuts on the bottom of the cups / bowls. They perfectly matches with bitter taste of chocolate mousse. You can sprinkle the top of the cream with chopped roasted nuts.