Best Decadent Chocolate Frosting Or Mousse Vegan Recipes
VEGAN CHOCOLATE MOUSSE
This vegan chocolate mousse is super fluffy, chocolatey, and incredibly easy to make. You need only three ingredients to make it and it's ready in no time!
Provided by Sina
Categories Dessert
Number Of Ingredients 3
Steps:
- Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
- Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
- Once you've reached stiff peaks, add the sugar while still whipping.
- Transfer the whipped up aquafabe to a large bowl.
- Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
- Carefully fold it into the aquafaba using a whisk or a spatula.
- Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
- On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.
Nutrition Facts : Calories 235 kcal, Carbohydrate 22 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
VEGAN CHOCOLATE MOUSSE RECIPE
This decadent chocolate mousse works for any occasion where you need a rich and chocolatey dessert. We love its whipped, creamy texture.
Provided by Ariane Resnick
Categories Dessert
Time 9h10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Scrape the solid coconut cream from the cans into the bowl of a stand mixer fitted with the whisk attachment (alternatively, use a handheld electric mixer and a large mixing bowl), leaving the liquid coconut milk behind. This should yield slightly less than two cups of solid coconut cream. Reserve the liquid coconut milk for another use.
- Sift the cocoa powder, confectioners' sugar, and salt together in a medium bowl. Set aside.
- Beat the coconut cream until very smooth and soft peaks appear, about 2 minutes. Remove 1/4 cup of the cream. Cover and transfer to the refrigerator for topping the mousse.
- With the mixer running on low, slowly sprinkle in the sifted cocoa-sugar mixture into the remaining coconut cream until well combined, scraping down the bowl as needed. Continue beating until stiff peaks form. Beat in vanilla extract until just combined.
- Divide the mousse between four dessert cups. Refrigerate for one hour, or until firm. Top each cup with the reserved whipped topping and serve.
Nutrition Facts : Calories 529 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 40 g, Sodium 292 mg, Sugar 14 g, Fat 47 g, UnsaturatedFat 0 g
CHOCOLATE MOUSSE (VEGAN, RICH AND DECADENT)
Rich & Decadent Vegan Chocolate Mousse. How To Make Guilt-Free Vegan Chocolate Mousse? Roll up your sleeves! let's do this!
Provided by Cynthia Louise
Categories Recipes
Number Of Ingredients 2
Steps:
- Fill a pot with water and set a stainless steel bowl on top of the pot to create a bain marie.
- Add the chocolate to the bowl and allow it to melt on medium-high while giving it an occasional stir.
- In a food processor, beat the coconut cream and salt while gradually pouring in the melted chocolate.
- Once all is mixed, transfer the chocolate mousse to a jar and let it chill in the fridge for at least an hour.
- Top the mousse with mixed berries and enjoy!
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