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
Units
- 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