Biona's Vegan Chocolate Mousse
Looking for more delicious Biona recipes? Check out their Vegan Cinnamon Hot Chocolate recipe here!
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Looking for more delicious Biona recipes? Check out their Vegan Cinnamon Hot Chocolate recipe here!
1
Break the chocolate into small chunks and place it in a microwave-safe bowl, with a splash of non-dairy milk (if using).
2
Place the bowl over a water bath and heat up the chocolate slowly.
3
When the chocolate has melted, stir or whisk it until creamy. Take the bowl off the heat to allow it to cool down slightly.
4
Drain chickpeas into a clean bowl and add vanilla extract.
5
Using an electric whisk, beat the aquafaba until stiff peaks form – this takes around 7-10 minutes.
6
Add in the Agave syrup gradually, whilst continuing to whip.
7
Once the chocolate has cooled down sufficiently, gently fold it into the whipped aquafaba using a spatula (it may deflate a little).
8
Divide the mixture into 3 glasses, stirring the mixture between.
9
Place the glasses in the fridge for at least 3 hours, or overnight, so the mousse sets.
10
Whip the coconut whipping cream, and top the mousse with the cream and grated chocolate. Enjoy!