Name: Vegan Chocolate Mousse
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 1/3 cup boiling water -; 3/4 cup dried mission figs, stemmed and halved lengthwise -; 1 cup dairy-free dark chocolate chips -; 2 medium ripe avocados, peeled and pitted -; 1/3 cup baking cocoa -; 2 tablespoons unsweetened almond milk -; 1 tablespoon maple syrup -; 1 teaspoon vanilla extract -; 1/8 teaspoon sea salt -; 1 can (15 ounces) garbanzo beans or chickpeas, undrained -; 1/4 teaspoon cream of tartar -; Fresh raspberries, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Chocolate Mousse

1. 1/3 cup boiling water -

2. 3/4 cup dried mission figs, stemmed and halved lengthwise -

3. 1 cup dairy-free dark chocolate chips -

4. 2 medium ripe avocados, peeled and pitted -

5. 1/3 cup baking cocoa -

6. 2 tablespoons unsweetened almond milk -

7. 1 tablespoon maple syrup -

8. 1 teaspoon vanilla extract -

9. 1/8 teaspoon sea salt -

10. 1 can (15 ounces) garbanzo beans or chickpeas, undrained -

11. 1/4 teaspoon cream of tartar -

12. Fresh raspberries, optional -

How to cook deliciously - Vegan Chocolate Mousse

1. Stage

Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl.

2. Stage

To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.