Vegan black forest chocolate mousse Recipe
Yield : 4
Prep Time : 20 min
Cooking : 10 min
Ingredients
Mousse:
- 170 g / 6 oz dark (70 % cacao) chocolate
- 135 ml / ½ cup + 1 tbsp gelatinous aquafaba*, homemade or from a tin
- 135 ml / ½ cup + 1 tbsp coconut cream
- 2 tbsp caster sugar (optional)*
Cherries:
- 400 g / 14 oz sour or sweet cherries**, halved and pitted
- 4 tbsp Kirsch (subtly sweet cherry brandy)
Coconut Whiped Cream:
- 240 ml / 1 cup coconut cream***, chilled in the fridge for min 48 hrs
- 1-2 tbsp icing sugar, to taste
- chocolate shavings, to decorate (optional)
Directions
- Chop your chocolate very finely and place into a glass bowl.
- Heat up coconut cream and once it reaches boiling point pour it over chopped chocolate pieces. Set aside for 5 minutes – do not stir. After 5 minutes stir the mixture well to achieve a smooth ganache. If the chocolate seizes (which it is notorious for) bring it back by adding a few drops of warm water and stirring it in.
- Place cool aquafaba in a clean (that’s very important as any grease residue will prevent aquafaba from foaming) glass or metal bowl. Whip it until you achieve stiff peaks – you should be able to invert the bowl and whipped aquafaba should not budge an inch, if it does it means that it hasn’t been whipped enough. After you achieve stiff peaks incorporate sugar (if using) very gradually, whisking well after each addition.
- Fold whipped aquafaba into chocolate ganache gradually – 2 tablespoons of aquafaba at a time. Divide the mixture between 4 glasses and place in the fridge for several hours (or overnight) for the mousse to set.
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