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Vegan Chocolate Mousse
My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten-free and grain-free. If you're having company over, it can be prepared the night before and stored in the refrigerator. —Sarah Meuser, New Milford, Connecticut
Ingredients
- 1/3 cup boiling water
- 3/4 cup dried mission figs, stemmed and halved lengthwise
- 1 cup dairy-free dark chocolate chips
- 2 medium ripe avocados, peeled and pitted
- 1/3 cup baking cocoa
- 2 tablespoons unsweetened almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 can (15 ounces) garbanzo beans or chickpeas, undrained
- 1/4 teaspoon cream of tartar
- Fresh raspberries, optional
Directions
- 1. Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl.
- 2. To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.
Nutrition Facts
2/3 cup: 310 calories, 18g fat (7g saturated fat), 0 cholesterol, 149mg sodium, 41g carbohydrate (26g sugars, 8g fiber), 5g protein.
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