Three plant-based chocolate mousse recipes that will satisfy your sweet tooth without compromising on taste or dietary restrictions. The recipes utilize soy milk and dark chocolate with 65-80% cocoa solids as the base, making them suitable for vegans.
The first recipe, "Rich and Dense Chocolate Mousse," produces a luxurious and truffle-like texture from its blended chocolate ganache. To make it, heat 200g of soy milk until steaming, then whisk in 250g of dark chocolate with 65-80% cocoa solids. Let the mixture cool before adding 250g of chilled soy milk to create an emulsified base. Whip the mousse for two to four minutes and chill for at least four hours.
Next up is "Fluffy Chocolate Mousse," which relies on whipped aquafaba for a light and airy texture. Combine 210g of dark chocolate with 100g of sugar, 100g of aquafaba, and a pinch of cream of tartar in a stand mixer. Whip until stiff peaks form, then fold in the remaining meringue to create a fluffy mousse.
Lastly, "Creamy Chocolate Mousse" is made by incorporating soy milk, tapioca starch, and sugar into a custard base before whipping with coconut oil for a rich and velvety texture. To make it, heat 200g of deodorised coconut oil in the microwave until melted, then combine it with 275g of soy milk, 40g of sugar, and 5g of tapioca starch. Chill the mixture for at least four hours before whipping until soft peaks form.
To complete these recipes, Philip Khoury recommends using a pre-chilled bowl of a stand mixer to ensure the best results. Freeze the whipped cream for up to 15 minutes if it's not whipping, and store any leftovers in the refrigerator or freezer for later use.
With these plant-based chocolate mousse recipes at your fingertips, you'll be able to indulge in rich, creamy, and fluffy desserts without compromising on taste or dietary preferences.
The first recipe, "Rich and Dense Chocolate Mousse," produces a luxurious and truffle-like texture from its blended chocolate ganache. To make it, heat 200g of soy milk until steaming, then whisk in 250g of dark chocolate with 65-80% cocoa solids. Let the mixture cool before adding 250g of chilled soy milk to create an emulsified base. Whip the mousse for two to four minutes and chill for at least four hours.
Next up is "Fluffy Chocolate Mousse," which relies on whipped aquafaba for a light and airy texture. Combine 210g of dark chocolate with 100g of sugar, 100g of aquafaba, and a pinch of cream of tartar in a stand mixer. Whip until stiff peaks form, then fold in the remaining meringue to create a fluffy mousse.
Lastly, "Creamy Chocolate Mousse" is made by incorporating soy milk, tapioca starch, and sugar into a custard base before whipping with coconut oil for a rich and velvety texture. To make it, heat 200g of deodorised coconut oil in the microwave until melted, then combine it with 275g of soy milk, 40g of sugar, and 5g of tapioca starch. Chill the mixture for at least four hours before whipping until soft peaks form.
To complete these recipes, Philip Khoury recommends using a pre-chilled bowl of a stand mixer to ensure the best results. Freeze the whipped cream for up to 15 minutes if it's not whipping, and store any leftovers in the refrigerator or freezer for later use.
With these plant-based chocolate mousse recipes at your fingertips, you'll be able to indulge in rich, creamy, and fluffy desserts without compromising on taste or dietary preferences.
I gotta say, making mousse from scratch sounds like way too much work just to have a decent chocolate fix 
Those recipes are more complicated than a Fortnite dance combo... but if you're feeling fancy, go for it! The soy milk thing is actually kinda cool - never thought of using that as a base before 
And can we talk about the name "Fluffy Chocolate Mousse" just gives me life 
they sound like total game-changers for vegans who love chocolate (who doesn't?! 
) I'm totally trying the fluffy one first, aquafaba is like magic 
and using soy milk as a base is genius - it's still creamy but dairy-free. And can we talk about how easy these recipes are to make? 4 hours of chill time is nothing compared to the hassle of making traditional chocolate mousse 
. The only thing I'm worried about is running out of dark chocolate, gotta stock up ASAP! 
! Who needs dairy when you can have all that goodness from soy milk? These recipes are fire 
! I love how there's something for everyone - whether you're a vegan or not, these mousse recipes are perfect for satisfying your sweet tooth. And the textures? Divine 
, and using coconut oil in the creamy mousse recipe sounds like a match made in heaven 
. One thing though - 4 hours of chilling time? That's a bit too long for me 
. Can't wait to try them all out 
gotta try the fluffy one first tho, love how easy it is!!! 
they're literally perfect for satisfying my sweet tooth without any of the guilt or worries about dairy etc. i love how simple the first recipe is, just blend some soy milk and dark chocolate together and you've got a luxurious texture...and the fluffy one with aquafaba sounds like a total game changer 
can't wait to try all three recipes out and see which one becomes my fave 
. Don't get me wrong, I love trying new foods, but can we please stick to the classics for once?
And what's with the soy milk and dark chocolate combo? It's like they're pushing a specific agenda on us. I bet if you looked at the ingredient list, it'd be packed with pro-corporate propaganda. Mark my words, this is just another example of how big business can shape our food choices without any accountability. 
and i love how easy they are to make... 4 hours chill time is doable, right? 