With Valentine’s Day quickly approaching, why not prepare a special dessert for you and your sweetie? This vegan chocolate mousse is perfect. Guys, take notes! This recipe is super simple (only 3 ingredients for the mousse and 3 ingredients for the coulis) and not very time-consuming. What takes the most time is waiting for the mousse to set in the fridge for an hour. Easy-peasy.
I doubled the recipe because I obviously think I’m making dessert for a small army (although, with my kids, I kind of am), but don’t let the small amount of each ingredient fool you. This recipe will make plenty for you and your sweetheart plus a couple glasses left over.
Let’s talk about aquafaba–literally bean water. Sounds gross, right? But when preparing dairy and egg-free recipes, this little miracle is a God-send. When whisked, it puffs up and becomes light and fluffy like egg whites would when making a meringue. Believe or not, you don’t even taste the chickpeas! So crack a can and pour that beautiful bean juice into a mixing bowl. Just leave out the chickpeas!
A key in making sure this recipe stays dairy-free is choosing the right dark chocolate. Even though many claim to be vegan, the FDA found that 25% of those brands labeled as such still contain dairy, and 15% of those who claim to be dairy-free still contained milk. If you’re someone who cannot or chooses not to consume milk, PETA has a list of chocolate morsels that may give you an idea of what brand to choose. Simple Truth Organic is usually a fairly easy brand to find (I get mine at Kroger’s).
When microwaving the chocolate to melt, DO NOT keep it in there for too long, or it will seize! Take it from me because on my first try, that’s exactly what I did… oops! If the chocolate mixture does happen to seize, DO NOT use the water trick to bring it back to life. Will it make the chocolate creamy again? Yes. Will it make your mousse watery after setting? Yepp. Instead of trying to save the seized chocolate and use it for the mousse, dump that lumpy, oily mess (or bring it back to life and use it for something else) and try again.
This was my first time ever making raspberry coulis (which is a fancy word for “sauce”). If I had known it was so easy, I would have been doing it A LONG time ago. Let’s pause for an appreciative raspberry photo…
The original recipe calls for either 1/4 or 1/2 cup of sugar. The berries that we got were naturally sweet, so I opted for the 1/4 cup in this recipe. Plus, it’s good to have a little tartness from the raspberries against the silky dark notes of the chocolate. But if you find that you want super sweet coulis, go ahead and dump an extra 1/4 cup of sugar in the pot.
When all is said and done, you’ll get a delicious raspberry sauce, great to top our chocolate mousse or a creation of your own.
Voila! Vegan chocolate mousse with raspberry coulis. Try out the recipe, and let me know what you think!
Until next time,
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- 1 can chickpeas only the liquid is needed from each can
- 1 cup dark chocolate roughly chopped (make sure it's dairy-free!)
- 2 Tbsp agave nectar
- 2 cups raspberries
- 1/2 cup sugar (I use raw cane sugar)
- 1/2 cup water
Put the dark chocolate and agave into a microwave-safe bowl, and microwave until able to be stirred into a creamy mixture (roughly 30 seconds). If it happens to seize, start again! The water trick WILL NOT WORK with this recipe. (Unless you want watery mousse)
Set the chocolate aside to cool while preparing the aquafaba. Make sure the mixing bowl and whisk are free of oil and soap residue.
Add the liquid from the can of chickpeas into the mixing bowl. Mix on high until peaks form and the aquafaba is a light and fluffy consistency (as pictured above).
Test to make sure that the chocolate is cool. If it is, slowly add it to the aquafaba and fold it in gently. We want to maintain as many air bubbles as possible.
When fully combined, pour mixture into glasses or bowls and let it set in the fridge for at least an hour.
While the mousse is setting in the fridge, prepare the coulis. Start by washing your raspberries.
When clean, add raspberries, sugar, and water into a medium saucepan. Bring to a boil over medium-high heat.
Once the mixture is boiling, reduce heat to medium, and allow it to continue cooking for 6-8 minutes. Stir occasionally.
With the back of your spoon or spatula, gently squish any berry pieces on the bottom or side of the pan. Be careful as to not let any molten berry juice splash up onto you.
Remove the saucepan from the heat, and let the raspberries cool.
When cooled, use an immersion blender, regular blender, or food processor to blend the remaining mixture well.
After blending, pour the mixture into a mesh sieve, and push it through with a spoon. Any seeds will be left behind in the sieve, and you'll be left with a smooth raspberry sauce.
If you need to thin the consistency for easy pouring over your mousse, add just a little water to loosen it up.
When the mousse has set, pour the coulis over the top, and enjoy!