Vegan Chocolate Mousse Cake

Allergens

Tree Nuts (Almond), Soy (if using soy-based aquafaba)

Ingredients

• 10 oz dark chocolate (70% cocoa), finely chopped
• 2 cups almond milk
• 1/4 cup coconut oil
• 1 cup agave syrup
• 1 tbsp vanilla extract
• 1 cup aquafaba
• 1/4 tsp cream of tartar

Instructions

1. Begin by creating a double boiler with a saucepan and a heatproof bowl. Gently melt the chocolate, stirring occasionally until completely smooth. In a separate bowl, combine almond milk, coconut oil, agave syrup, and vanilla extract. Once fully mixed, slowly add this mixture into the melted chocolate, whisking continuously to maintain a silky texture. Set aside to cool. In another bowl, whip aquafaba with cream of tartar until stiff peaks form. Fold half of this fluffy concoction gently into the cooled chocolate mixture to lighten it up. Gradually incorporate the remaining aquafaba, being careful not to deflate the mousse. Pour the final mousse mix into a 9 inch springform pan lined with parchment paper and refrigerate until set, approximately 4 hours or overnight.

Chef’s Insight

The secret to a perfect mousse is whipping the aquafaba to the right consistency; ensure it forms stiff peaks but remains smooth.

Notes

Use high-quality chocolate for the best results. - Adjust sweetener to taste, if needed.