Vegan Chocolate and Strawberry Mousse
Your friends will never guess how you made this incredible @cookschoolclub chocolate mousse! Go on, give it a go and let us know what you think of it! Enjoy strawberries while they’re in season and dunk them into your chocolate pots.
Partnership with Cook School
Makes about 6
You will need:
- 150g vegan dark chocolate
- drained 400g can chickpeas - aquafaba
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
electric hand whisk
STEP 1. Put the chocolate in a bowl over a pan of gently simmering water. Leave until the chocolate has melted. Take off the heat and leave to cool slightly.
STEP 2. Drain the chickpea water, aquafaba, into a bowl. Add the lemon juice as this helps to stabilise the chickpea water.
STEP 3. Using an electric whisk, whisk the aquafaba for 15-20 minutes until you have stiff peaks – yes, you really need to whisk for this long, it must be really stiff before you add the other ingredients. You should be able to tip the bowl upside down, this is how you know it’s ready!
STEP 4. Add the vanilla, sugar and cooled chocolate and gently fold to mix together until you have a chocolate mousse. Pour into glasses or bowls.
STEP 5. Chill for a few hours in the fridge, until set.