Vegan Tahini Dark Chocolate Mousse Pots
A soft, creamy and rich vegan dark chocolate mousse – the addition of tahini to this recipe makes this fluffy and dreamy mousse irresistibly moreish and delicious.
This is a dessert that’s truly indulgent, and also just so happens to be vegan!
You can whip these up in under 20 minutes, then pop them in the fridge to set, ready to serve to your guests. This easy peasy basic recipe uses only 6 ingredients. If you want to spice things up a bit, the cacao nibs and rose petals are a nice touch, but if you can’t find them replace them with any crunchy element, like puffed rice or nuts, and other edible flowers for decoration.
You might be wondering how we get such a light and delicious mousse without cream or eggs. The secret is aquafaba, the protein rich liquid you will find surrounding tinned chickpeas. Aquafaba is a fantastic egg substitute, whipping up just like egg whites. It has a very neutral taste.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
How do I use aquafaba to make this recipe?
Aquafaba is super easy to use, especially in this chocolate mousse recipe. As a general rule of thumb, for every egg in a recipe, substitute 30g of aquafaba. Here, we provide the quantities, so no conversions are needed!
Can I make this with avocado?
We haven’t tested a vegan chocolate mousse recipe with avocado as yet, but we are always open to recommendations! The lightness and creaminess of this vegan chocolate mousse comes from the aquafaba base.
Vegan Tahini Dark Chocolate Mousse Pots
- Total Time: 2 Hours 30 Minutes
- Yield: 4 - 6 Servings
- Diet: Vegan
Description
A soft, creamy and rich vegan dark chocolate mousse – the addition of tahini to this recipe makes this fluffy and dreamy mousse irresistibly moreish and delicious.
Ingredients
- 3/4 cup or 180g tinned chickpea liquid
- 35g castor sugar (plus 1-2 tsp for the tahini)
- 1/4 tsp vinegar
- 150g vegan dark chocolate (at least 70%)
- a pinch of salt
- 1 Tbsp tahini paste
- cacao nibs, for serving (optional)
- dried rose petals (optional)
Instructions
- Roughly chop the chocolate and place into a glass bowl. Microwave in 30-second bursts, stirring in between until the chocolate is fully melted. Place in a warm spot while you make the meringue.
- Place the aquafaba into a bowl, add the vinegar and whip until soft peaks form.
- Add the sugar slowly, in intervals, until the meringue is aerated, glossy and stiff – about 5 minutes.
- Add 1/4 – 1/3 of your whipped chickpea liquid to your melted chocolate and whisk well.
- Using a silicone spatula, gently fold the remaining aquafaba and chocolate mixture together until glossy, fluffy and no streaks remain.
- Now, mix 1 tbsp tahini with 1 tbsp water and sugar to taste. Add this mixture to the bottom of your serving glasses.
- Sprinkle cacao nibs on top of the tahini, and top with chocolate mousse.
- Place the mousse into the fridge to set for at least 2 hours.
- Garnish with dried rose petals and cacao nibs, and serve!
Enjoy!
- Category: Dessert
- Method: Microwave
- Cuisine: Vegan
Nutrition
- Serving Size: 1
- Calories: 191.9kcal
- Sugar: 15.27g
- Sodium: 28.21mg
- Fat: 11.29g
- Saturated Fat: 5.74g
- Unsaturated Fat: 4.53g
- Trans Fat: 0.02g
- Carbohydrates: 20.59g
- Fiber: 2.18g
- Protein: 2.42g
- Cholesterol: 1.5mg
