Head chef of Australia’s longest-running vegan restaurant, Bodhi Restaurant Bar, Brooke Ng shares her take on vegan chocolate mousse. Guaranteed to be your new not-so-guilty pleasure.
Simple but impressive, this light and fluffy chocolate mousse is 100 per cent vegan.
Swap cream for plant-based milk, add vegan chocolate and substitute eggs with aquafaba (the starchy liquid found in a can of chickpeas which is an often discarded, but a very versatile ingredient and a vegan pantry staple)!
Only a handful of inexpensive ingredients are needed and no fancy cookery skills are required. So get cooking and enjoy, chocolate fiends!
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Vegan chocolate mousse
Prep time: 5 mins
Cooking time: 15 mins
Set time: 3 hours or overnight
150g vegan chocolate
1 tbsp plant-based milk
1 cup (240ml) aquafaba (drained from a 400ml tin of chickpeas)
1-2 tbsp fine white sugar
1 tsp lemon juice
Berries for garnishing
1. Add a little water to a saucepan and bring to the boil.
2. Break chocolate into smaller chunks and place into a glass bowl, together with the milk.
3. Place the glass bowl on top of the saucepan of water and allow the chocolate and the milk to heat up slowly and melt into each other. Once melted, take the bowl off the heat and allow it to cool slightly.
4. Pour chickpea liquid into a large glass bowl. Add sugar and lemon juice.
5. Using an electric egg whisk or mixer, whip the chickpea liquid into stiff peaks.
6. Gently fold the melted chocolate into the whipped aquafaba using a silicone spatula.
7. Divide the mixture between 4 serving glasses.
8. Put into the fridge for minimum 3 hours to allow the mousse to set.
9. Before serving, add garnish of your choice, such as berries and shaved vegan chocolate.
Brooke Ng is head chef at Bodhi Restaurant Bar a la carte, Australia’s longest-running vegan restaurant.