A dairy-free decadent dessert
This dessert is rich, decadent, and dairy-free. It’s the perfect option for serving guests with dietary restrictions.
Just a few ingredients come together quickly in your Vitamix to create a dinner-party-worthy dessert.
Make some tonight, you’ll be licking the bowl. 🙂
Aquafaba, the magic ingredient for vegan baking
Aquafaba is a little strange. I’m still getting used to using it as a substitute. But it’s never failed me.
And, man, is it magical!
In case it’s your first time hearing about this ingredient, it’s the water leftover in a can of chickpeas. Stay with me here…
It’s got an awesome egg-white-like consistency while still maintaining it’s veganess. We’ve used it to make our French Toast that’s in our monthly brunch rotation.
Almost every time I see aquafaba mentioned it’s to tout its ability to make mousse. So I made some.
It was good.
I shouldn’t be surprised that it worked, but I’m still impressed.
It’s incredibly decadent and rich. In fact, we are changing our suggested serving (from what is pictured) to shot glasses. A couple of spoonfuls is the perfect amount.
Grab a few shot glasses and fill em up with mousse. Then top em with homemade dairy-free whip!
A decadent dessert that's guiltless
- dark chocolate - 1 cup
- aquafaba - 1 cup (before whipping)
- vanilla - 1 tsp.
- maple syrup - 1 tsp.
- WHIPPED TOPPING
- coconut cream - 1 can
- powdered sugar - 2 Tbsp.
- Put coconut cream in freezer for 30 minutes
- Chop chocolate into 1 inch pieces
- Put into microwave safe bowl to melt
- Microwave in 30 sec intervals, stir between
- Work slowly, you don’t want to burn your chocolate
- Drain the chickpea water (aquafaba) into your Vitamix
- Blend on high for 3 minutes
- Add the vanilla and maple syrup
- Blend on high for 2 more minutes
- Let your chocolate cool, don’t skip this step
- Put your whipped aquafaba in the fridge while you wait
- When your chocolate is cool, but still liquid, it’s ready
- Take your aquafaba out of the fridge
- Blend on high again for 1 minute
- Fold the aquafaba into the chocolate mixture (don’t blend)
- Pour into shot glasses
- Cool for at least 30 minutes
- Add the can of coconut cream and powdered sugar to your Vitamix
- Blend on high for 30 seconds
- Top chocolate shots with whipped topping
- Snap a pic and tag #lifeisNOYOKE
Useful tips for Aquafaba Chocolate Mousse
You want to work slowly and deliberately here. This recipe takes a little patience.
When you melt your chocolate, work in 30 second increments. Heat for 30 seconds, stir, heat again, repeat. You want a liquidy consistency.
You can always use a double boiler to melt your chocolate as well.
Some of the aquafaba will froth. Not all of it.
And that’s okay. It will still set very nicely.
After the initial blend, it will feel warm. Refrigerate it before it’s final blend to cool it down a bit.
Wait until your chocolate is cool. If you mix it with the aquafaba while hot it won’t set properly.
You want to fold (not stir) your chocolate and aquafaba mixture. You’re trying to keep the air bubbles intact. Do not attempt to blend the chocolate using your Vitamix. It sadly won’t work. 🙁
This is a VERY rich dessert, so we feel like shot glasses are the perfect portion. Plus they are cute!
If at all possible, make this recipe the evening you plan to serve it. Both the mousse and the whipped topping solidify a bit too much after 24 hours in the fridge.
This recipe looks much harder than it actually is to make. Give it a try, you’ll love it!