DAIRY-FREE CHOCOLATE MOUSSE
Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
Provided by Jamie Oliver
Categories Desserts Christmas Dinner Party Easter treats Fruit Puddings & desserts
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
- Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
- Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
- Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
- Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
- Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
- Serve with an extra grating of chocolate and a fresh fruit salad.
Nutrition Facts : Calories 332 calories, Fat 28.2 g fat, SaturatedFat 17.1 g saturated fat, Protein 3.9 g protein, Carbohydrate 14.9 g carbohydrate, Sugar 12.6 g sugar, Sodium 0 g salt, Fiber 3.9 g fibre
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
An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 6
Steps:
- Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts
Nutrition Facts : Calories 143 kcal, 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
VEGAN CHOCOLATE MOUSSE
Smooth and creamy chocolate mousse made vegan by using silken tofu as the base. I like to think that since the tofu has protein it makes this even a bit healthy! For the ingredients I recommend almond or soy milk. Skip some of the others like rice milk which is too watery. If you're doing this totally vegan, look for vegan chocolate chips. Regular semi-sweet chocolate chips typically contain some milk. Most importantly, the best tofu is Mori-Nu silken tofu in firm or extra-firm (also comes in Lite). This is the shelf stable silken tofu found with the Asian foods. If you can't find this there is sometimes a refrigerated silken tofu with all the other kinds of tofu but the package is bigger so the other ingredients need to be adjusted accordingly.
Provided by thesinglebite
Categories Lactose Free
Time 10m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Place almond milk and chocolate chips in a microwave-safe bowl and heat about 1 minute depending on your microwave. Stir together until chocolate chips are dissolving in milk, you should now have a rich chocolate milk. If necessary, heat a bit a longer. Let the mixutre cool for a few minutes.
- Add chocolate mixture, tofu, and vanilla to a food processor or blender and process until pureed. This is important: taste the mixture to make sure you don't a have a tofu taste since all brands are different. If it's not chocolaty enough you can melt some more chocolate chips and add it but don't add any more milk or it won't set properly.
- Pour into 4-5 ramekins or small dishes. It will set better this way than if it's in one big bowl. Chill 2-3 hours and it's ready to eat!
Nutrition Facts : Calories 252.6, Fat 14.9, SaturatedFat 7.8, Sodium 9.1, Carbohydrate 29.5, Fiber 2.6, Sugar 24.2, Protein 6
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