This vegan chocolate mousse with honeycomb chunks is the proper dessert for any event. It’s creamy, chocolatey, and oh-so-delicious.
Searching for a scrumptious and guilt-free dessert possibility? Check out this vegan chocolate mousse recipe, full with chunks of candy honeycomb for added texture and flavour. This dessert is ideal for many who need to take pleasure in one thing candy. This recipe has no egg and no cream.
What is that this vegan chocolate mousse product of?
This vegan chocolate mousse is made with a singular mixture of components, together with aquafaba and honeycomb chunks. I exploit aquafaba, the liquid from a can of chickpeas, as an alternative choice to eggs in a lot of my vegan recipes. Much like egg whites, it may be whipped into tender or stiff, creating a lightweight and ethereal texture for the mousse.
The honeycomb chunks add a candy and crunchy texture to the wealthy and creamy chocolate mousse. Honeycomb is extraordinarily straightforward to make at house, with solely 3 components.
Find out how to make it
Beforehand, be sure that the chickpea brine you’re utilizing doesn’t include salt as in any other case, this vegan chocolate mousse may not style pretty much as good.
First, you have to to empty the chickpea and switch the brine to the bowl of a meals mixer. You need to have round 180ml (US 3/4 cup) of aquafaba. Along with your meals mixer on excessive velocity, whisk the chickpea brine to stiff peaks (as you’ll do with egg whites). It ought to take 5-10 minutes relying in your meals mixer or whisk. Add the cream of tartar and sugar. Whisk for one more 10 seconds.
Within the meantime, soften some darkish chocolate in a heatproof bowl sat in a pan over simmering water. As soon as it’s cool sufficient fold the melted chocolate within the whisked aquafaba. Share the vegan chocolate mousse between the six ramequins and place them within the fridge for 4 hours to in a single day in order that the mousse can set.
Within the meantime, make the honeycomb. Warmth some golden syrup in a small saucepan over low warmth. Add some sugar and go away the sugar to dissolve slowly with out stirring till the combination is golden-brown about 5 minutes. Take away the pan from the warmth and whisk within the bicarbonate of soda rapidly. The combination will broaden and foam. Tip the honeycomb on the baking tin a clean to a skinny layer with a spatula. Go away to chill down fully.
The subsequent day, break the honeycomb into small chunks utilizing a rolling pin, sharp knife or your palms. Share the honeycomb chunks evenly between every chocolate mousse, high with contemporary raspberries and chocolate shavings.
Listed here are extra vegan chocolate mousse recipes chances are you’ll wish to strive:
I hope you get pleasure from this vegan chocolate mousse with honeycomb chunks recipe as a lot as we do. If you happen to do make this recipe, don’t neglect to tag me on Instagram!
Vegan Chocolate Mousse with Honeycomb Chunks
This vegan chocolate mousse with honeycomb chunks is the proper dessert for any event. It is creamy, chocolatey, and oh-so-delicious.
Tools
1 small baking tin or tray
Components
FOR THE CHOCOLATE MOUSSE:
- 400 g can of chickpeas, to extract round 180ml (US 3/4 cup) of aquafaba (see word)
- 1/2 tsp cream of tartar
- 4 tbsp white sugar
- 200 g darkish chocolate, damaged into chunks
FOR THE HONEYCOMB CHUNKS:
- 50 g golden syrup
- 100 g granulated sugar
- 1 tsp bicarbonate of soda
TOPPINGS:
- 1 beneficiant handful of contemporary raspberries
- darkish chocolate shavings
Directions
-
Make the chocolate mousse: Along with your meals mixer set on excessive velocity, whisk the chickpea brine to stiff peaks (as you’ll do with egg whites), about 5 minutes. Add the cream of tartar and sugar. Whisk for one more 10 seconds.
-
Within the meantime, place the chocolate right into a heatproof bowl. Sit the bowl in a pan over simmering water in order that the chocolate melts. Stir typically.
-
As soon as the chocolate is melted, cool the combination down so you’ll be able to contact it. You need the chocolate to have cooled down however nonetheless be liquid. Whether it is too exhausting it won’t combine nicely for the following step.
-
With a spatula, rigorously fold half of the chocolate within the whisked chickpea brine. As soon as it’s nicely combined, rigorously fold the second half. Fill six ramequins midway with the chocolate mousse. As soon as cooled down, switch the ramequins to the fridge and go away the chocolate mousse to set in a single day.
-
Make the honeycomb: Warmth the golden syrup in a small saucepan over low warmth. Add the sugar and go away the sugar to dissolve slowly with out stirring till the combination is golden-brown, about 5 minutes. Within the meantime, line a small baking tin or tray with baking paper.
-
Take away the pan from the warmth and whisk within the bicarbonate of soda rapidly. The combination will broaden and foam. Tip the honeycomb on the baking tin a clean to a skinny layer with a spatula. Go away to chill down fully. Hold in a single day in an hermetic container.
-
The subsequent day, break the honeycomb into small chunks utilizing a rolling pin, sharp knife or your palms.
-
Share the honeycomb chunks evenly between every chocolate mousse, high with contemporary raspberries and chocolate shavings. Serve straightaway.
Notes
Notice: Test that the chickpea tin doesn’t include any salt, in any other case the chocolate mousse will probably be too salty.
Diet
Serving: 100gEnergy: 314kcalCarbohydrates: 45gProtein: 3gFats: 14gSaturated Fats: 8gPolyunsaturated Fats: 0.4gMonounsaturated Fats: 4gTrans Fats: 0.01gLdl cholesterol: 1mgSodium: 192mgPotassium: 281mgFiber: 4gSugar: 37gVitamin A: 13IUCalcium: 25mgIron: 4mg
I can’t wait to see your posts!
