My husband, Julian, loves chocolate. And chocolate mousse is his all-time favourite dessert. This causes some issues as I swell if I touch eggs and Molly has a severe allergy to egg so we had to get busy creating a vegan chocolate mousse that we could all enjoy.
Most vegan chocolate mousse recipes call for either cashew nuts or tofu – both of which at least one of us is allergic to. So we needed to get creative. The best way? Use Orgran Egg Replacer to create whipped no egg, egg whites. We created a light lovely mocha mousse with a hint of coffee made with wonderful Pacari chocolate. I know Aquafaba is popular at the moment, and I’ve not tried this recipe with it, but I think the Orgran Egg Whites are stiffer and therefore better for this recipe.
You do need a light hand when dealing with combining the various elements, it’s not hard but definitely no stirring or you’ll end up with a lovely tasting chocolate pudding. Gently fold the chocolate into the meringue using a sweeping motion from the bottom of the bowl up to the top. Be patient, and do this part gently. The same applied to adding in the whipped coconut cream. Be patient and slow.
I’ve since tried Oatly Whipping Cream in this recipe, and it works really well. Frankly it does make it easier but I’ve left both options in.
Top with shaved chocolate, berries, or even edible gold stars for a lovely pudding!
Free From: Dairy, Egg, Soya, Gluten
Vegan Chocolate Mousse
- 1/4 cup Caster Sugar You can use Granulated but do make sure it fully dissolves in the coffee
- 6 tbsp Strong Coffee
- 80 g Dark Chocolate At least 70% Chocolate
- 4 tbsp Oatly Cream Or any non dairy cream
- 45 g Orgran Egg Replacer
- 1 tsp Vanilla
- 1 tbsp Corn flour
- 125 ml Cold Water
- 1 tbsp Brown Sugar
- 50 g Sifted Icing Sugar
- 1 cup Chilled Coconut Cream, or Oatly Whipping Cream
- Pop the coffee and caster sugar in a pot on a low heat and dissolve the sugar in the coffee. Don't let it boil or it will be bitter
- Fill another pan about a third of the way up with water, and pop a heatproof bowl on top. Bring the water to a low boil and pop the chocolate into the bowl. Melt the chocolate slowly and when completely melted whip in the 4 tbsp of Oatly Cream until smooth. Then mix in the coffee mixture and set to one side.
- Mix together the Orgran and Corn Flour. Set you mixer on high and fit the balloon whisk if you have one.
- Slowly dribble in the cold water into the Orgran and Corn Flour mixture, while you are mixing on high. Mix for 5 minutes. The mixture will fluff up a bit.
- Mix together the icing and brown sugar. Add one tablespoon at a time to the Orgran mixture and continue to mix on high for 5 minutes. Add in the vanilla just before the 5 minutes is up. You should now have a fluffy mixture that looks like meringue.
- Gently fold 1/4 of the chocolate mixture into the egg free meringue. Do not stir, but fold gently so you don't knock the air out. Once the first 1/4 cup is incorporated continue to add the chocolate 1/4 cup at a time until fully combined.
- Now beat the chilled coconut cream, or Oatly Whipping Cream into soft peaks.
- Gently fold the whipped cream into the chocolate mixture until combined. Chill for 4 hours and serve with whipped cream, caramel sauce or berries and sahved chocolate.
If you fancy chocolate, but are in more of a pie/cake mood take a look at our Vegan Chocolate Mousse Cake