The Essential Book of Vegan Bakes: Irresistible Plant-Based Cakes and Treats The Essential Book of Vegan Bakes: Irresistible Plant-Based Cakes and Treats Hardcover Kindle

Chocolate Mousse Pots

I love how the chocolate melts in your mouth with every spoonful, and sometimes I like to go all out and top them with chocolate shavings, chopped fruit, or a dollop of whipped dairy-free cream.

1.Place the aquafaba in a medium mixing bowl along with the superfine sugar and whip together using an electric hand mixer or a stand mixer with a balloon-whisk attachment. It will turn foamy at first, but after about 5 minutes of whipping on high, it will start to form stiff peaks. It will be ready when it’s thick and glossy.

2. Melt the chocolate using a bain-marie or in the microwave. Place a third of the whipped aquafaba mixture in a separate bowl, then pour in all of the melted chocolate. Whisk the melted chocolate and whipped aquafaba mixture together until fully combined.

3. Add the remaining whipped aquafaba mixture to the bowl and carefully fold everything together with a spatula.

4. Once the mousse is smooth, divide it among four 3-inch (7½ cm) ramekins, serving glasses, or similar vessels. The mousse should be thick but easy to pour. Place the desserts in the fridge for a minimum of 5 hours or overnight to set.

Ingredients