You can’t go wrong with chocolate mousse as a dessert. In Portugal most chocolate mousses have milk, eggs and even gelatin. This vegan recipe is easy to make, is rich, fluffy and I’d class it as the best possible finish touch to your meal!
Time: 20 minutes+ 2h to set
Type: dessert
Difficulty: 1.5 pots
Makes: 6 individual desserts
What you need:
200ml plant cream (soya or oat)
aquafaba (liquid of 1 tin of chickpeas)
1 tsp vege gelling powder
1 tsp cider vinegar
100g dark chocolate
3 tbsp maple syrup
1 tsp vanilla exract
chocolate shavings and crushed biscuits to decorate (optional)
Utensils:
2 large bowls, 1 small bowl
hand mixer with whisks attachment
spoons
individual dessert containers
Directions:
Aquafaba: place the chilled liquid from a can of chickpeas in a large bowl, along with vege gelling powder and cider vinegar and whisk on high speed until you get a firm white cream (might take up to 10 minutes);
Plant cream: In another bowl, whisk the plant cream with the maple syrup and vanilla extract until you have a firm and thick white cream;
Fold aquafaba in the cream; meanwhile, place the dark chocolate (except a little square to make the chocolate shavings) in small chunks in a bowl and microwave until it all melts (check frequently so it doesn’t burn); Once melted, add to the aquafaba and cream and mix well;
Transfer to individual dessert containers and top with chocolate shavings and crushed rich tea biscuits (optional);
Leave in the fridge for at least 2h before serving.
Plant Based Portuguese 