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Wednesday, 15 November 2017

Salted caramel chocolate mousse recipe

Vegan, gluten-free, wheat-free, quick & easy

Who doesn't love a good ol' mousse. I've not actually enjoyed a mousse since being vegan, which has been about 3 years now as I didn't think you could enjoy them without egg whites, buy boy was i wrong! 
This mousse uses the aquafaba (aka chickpea brine), which acts as egg white usually found in original 'dairy' mousses.

I love aquafaba as you wouldn't normally think to use it in a mousse, but it's magical at creating the classic airy mousse texture along with being silky smooth, creamy and light.
This mousse us quick & easy to make and tastes divine! It would be perfect as a special dessert, or even for Christmas dinner afters!

Preparation- 5 minutes
Chilling time- Overnight
Serves- 4-5
Level- Easy

Ingredients for the mousse
-150g of dairy-free chocolate (I use Vivani)
-400g of chickpea brine (Brine only)
-1 teaspoon of apple cider vinegar
-20g of golden caster sugar
-2 tablespoons of salted caramel sauce (Get my recipe here)

Ingredients for the toppings
-Salted caramel sauce (Get my recipe here)
-Vegan cream (I use Soyatoo)
-Vegan cookie (I use Coppenrath vegan choc chip cookies)

Step 1- Place the chocolate in a heatproof bowl over a small pan filled with water, heat on low until melted. 

Step 2- Allow the chocolate to cool fully before moving to the next step.

Step 3- Place the chickpea brine into a mixing bowl and whizz up on high until fluffy.
I use a stand mixer with a balloon whisk attachment but you can use a hand mixer.
This will take around 2-4 minutes.

Step 4- Add in a teaspoon of apple cider vinagar and whisk until stiff peaks.
If you can turn the bowl upside down and the mixture is firm, its ready.

Step 5- Add in the sugar and give a final mix until thick & glossy.

Step 6- Fold in the cool chocolate and salted caramel into the aquafaba mixture.
Be gentle as you don't want to deflate the air you've created in the mix.

Step 7- Once its all combined, spoon into your chosen glasses/bowls and place into the fridge to set.
I allow my mousse to set overnight.

I served my mousse with a and I mixed 2 tablespoons of caramel into plain popcorn to make homemade salted caramel popcorn.   

Store in the fridge covered and enjoy within a few days.
Best enjoyed day of making.


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Holly Jade

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