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.
Top with shaved chocolate, berries, or even edible gold stars for a lovely pudding!
Free From: Dairy, Egg, Soya, Gluten
Egg and Dairy Free Chocolate Mousse
- January 6, 2021
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Ingredients
- 1/4 cup caster sugar
- 6 tbsp strong coffee
- 170g dark chocolate
- 4 tbsp Oatly Cream
- 45g Orgran No Egg Replacer
- 1 tbsp cornstarch
- 125 ml cold water
- 1 tsp vanilla
- 50g icing sugar
- 1 tbsp soft brown sugar
- 1 cup coconut cream - chilled
Directions
- Step 1
- First of all, put the sugar and coffee in a pan on a medium heat and dissolve the sugar in the coffee. Don’t let it boil or it will go bitter, once dissolved put the pan to one side.
- Step 2
- Then grab another pan and fill about 1/3 of the way with water. Put a heat proof bowl on top and bring the water to the boil. Melt the chocolate in the bowl stirring from time to time. Once the Pacari chocolate is melted whisk in the Oatly cream until smooth. Then whisk in the coffee mixture and put to one side to cool to room temperature
- Step 3
- Next, in a large bowl and the cornstarch to the Orgran and mix. Set your mixer to high and fit the balloon whisk if you have one, as you beat the Orgran add in (slowly) the cold water. Mix on high for 5 minutes. Then add in the vanilla. As you beat now you add in the sugar (add the brown sugar to the icing sugar to make this easier). Add 1 tablespoon at a time and mix on high for about 5 more minutes. You should now have a foamy mix that looks very much like meringue.
- Step 4
- Gently fold in 1/4 cup of the chocolate mixture into the ‘meringue’. Do Not Stir. You are using the spoon to fold together the two ingredients gently. The aim is to keep the air in the mixture so use the spoon to do this. Go from the bottom of the bowl and using a circular motion (bottom to top) mix in the chocolate. Continue adding in the chocolate mixture ¼ cup at a time until complete.
- Step 5
- Now beat the chilled Coconut Cream until it forms soft peaks – this will only happen if you have chilled the coconut cream.
- Step 6
- Then gently fold the whipped coconut cream into the chocolate mixture until combined.
- Step 7
- Finally, chill for 4 hours either in 8 individual dishes, or one large one. Serve with whisked coconut cream, berries and shaved chocolate
If you fancy chocolate, but are in more of a pie/cake mood take a look at our Vegan Chocolate Mousse Cake