Chocolate mousse, a classic dessert, can be reimagined entirely without dairy or eggs. For those seeking a rich, creamy, or airy finish, here are three distinct methods to achieve the perfect plant-based version. Each recipe is designed to highlight dark chocolate with a cocoa content between 65% and 80%. A touch of vanilla paste can enhance blends without a specific origin.
Once prepared, these mousses can be frozen and thawed gently in the refrigerator. For added flair, garnish with chocolate shavings, cocoa nibs, or a dusting of unsweetened cocoa powder.
1. The Rich Ganache Mousse
This version creates a dense, truffle-like mousse by whipping a chilled chocolate ganache. It requires at least four hours of chilling time, and the bowl of a stand mixer should be pre-chilled.
Ingredients:
200g soy milk
250g dark chocolate (min. 65% cocoa solids), chopped
250g soy milk, chilled
Method:
1. Heat the 200g of soy milk in a saucepan until just steaming.
2. Pour the hot milk over the chopped chocolate in a heatproof jug. Let it sit for one minute.
3. Using a handheld blender, blend until completely smooth.
4. Add the 250g of chilled soy milk and blend again until the mixture is glossy and emulsified.
5. Pour into a container, cover the surface with cling film, and chill for at least four hours.
6. Transfer the set ganache to the chilled mixer bowl and whip with a whisk attachment for 2-4 minutes until light and aerated.
7. Spoon into serving dishes and chill for 20 minutes before serving.
2. The Light Aquafaba Mousse
For a bubbly, melt-in-the-mouth texture, this recipe uses whipped aquafaba (chickpea brine) to create a light and airy mousse. It needs at least one hour to chill.
Ingredients:
140g soy milk
210g dark chocolate (min. 65% cocoa solids), chopped
100g aquafaba (see note below)
100g caster sugar
0.7g cream of tartar
Method:
1. Heat the milk until steaming and pour it over the chopped chocolate. Let it sit for a minute, then whisk until smooth. Cover and let cool to lukewarm.
2. In a stand mixer, combine the aquafaba, sugar, and cream of tartar. Whisk on high until stiff, glossy peaks form (6-8 minutes).
3. Gently fold one-third of the meringue into the cooled chocolate base to loosen it, then fold in the remainder in two additions, preserving as much air as possible.
4. Spoon into dishes and chill for at least one hour.
3. The Classic Custard Mousse
This version uses a chocolate custard base folded with whipped cream, yielding a soft, velvety, and elegant texture reminiscent of a traditional mousse. Chill the mixer bowl beforehand, and allow the mousse at least one hour to set.
Ingredients:
200g soy milk
35g caster sugar
5g tapioca starch
150g dark chocolate (min. 65% cocoa solids), chopped
150g plant-based whipping cream (see recipe below)
Method:
1. Whisk the milk, sugar, and tapioca starch in a saucepan until smooth. Cook over medium heat, stirring constantly, until it thickens and begins to bubble.
2. Pour the hot custard over the chopped chocolate, let sit for a minute, then whisk until glossy. Cover the surface and cool to room temperature.
3. In the chilled bowl, whip the cream to medium peaks.
4. Fold one-third of the cream into the chocolate custard, then gently fold in the rest until fully incorporated.
5. Spoon into dishes and chill for at least one hour.
Recipe Notes:
For Aquafaba: Use the liquid from a 400g tin of chickpeas (approx. 200g). Simmer in a saucepan until reduced by about one-third (to 100-130g). Cool completely before use. It can be refrigerated for up to five days or frozen.
For Plant-Based Whipping Cream: Use deodorised coconut oil for a neutral flavour. You will need a thermometer and a pre-chilled mixer bowl. The cream must chill for at least four hours before whipping.
Ingredients: 200g deodorised coconut oil, melted; 40g caster sugar; 275g soy milk.
Method: Blend the sugar into the soy milk. Add the melted coconut oil—the mixture should be 35°C (95°F). Blend with an immersion blender until emulsified. Pour into a dish, cover the surface, and chill for at least four hours until fully crystallised. Transfer to the chilled bowl and whip to soft peaks. Use immediately.