Vegan Chocolate and Coconut Mousse

• Produce

  • 1 Orange, zest of

• Canned Goods

  • 1 400g | 14oz tin Coconut milk, full-fat

• Condiments

  • 3 tbsp Maple syrup
  • 1 tsp Vanilla paste

• Baking & Spices

  • 199 1/4 g 70% dairy-free chocolate, dairy-free
  • 1 Cocoa nibs
  • 1/4 tsp Cream of tartar
  • 1 tsp Spice, mixed

• Other

  • aquafaba – liguid drained from 1x400g (14oz can of chickpeas

Found on supergoldenbakes.com

Description

Ingredients

• aquafaba – liguid drained from 1x400g (14oz) can of chickpeas
• 100g | 3.5oz 70% dairy-free chocolate
• 400g | 14oz tin full fat coconut milk, chilled overnight
• 3-5 tbsp maple syrup (to taste)
• 1 tsp vanilla paste
• ¼ tsp cream of tartar
• 1 tsp mixed spice (cinnamon, cloves, nutmeg etc)
• finely grated zest of 1 orange
• cocoa nibs, edible stars, grated chocolate to decorate

Directions

• The night before you make this recipe put a can of full-fat coconut milk in the fridge. Make sure the coconut milk doesnt contain guar gum or any emuslifiers - we want it to solidify in the fridge and separate from the liquid.
• Melt the chocolate over a pot of barely simmering water and set aside to cool slightly.
• Drain the liquid from the can of chickpeas and put in the bowl of your stand mixer together with the cream of tartar.
• Start whisking on low speed, gradually increasing to maximum speed once the aquafaba starts to double in volume.
• Add the vanilla, maple syrup and mixed spice and continue whisking until you have firm peaks. Transfer to a separate bowl.
• Gradually whisk 150g (5.3oz) of the aquafaba meringue into the melted chocolate. Add the orange zest and stir to combine.
• Spoon the solid coconut cream out of the can and into the bowl of your stand mixer. Discard the liquid or save to use in smoothies.
• Whisk the coconut until it starts to become fluffy and gradually add the remaining aquafaba meringure while whisking on medium-low speed.
• Spoon the chocolate and coconut mousse into glasses, in alternate layers. You can pipe the layer at the top like I have done. Chill for at least two hours or overnight until set.
• Bring the mousse back to room temperature before serving and sprinkle with cocoa nibs, edible stars and a little grated chocolate.