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Submitted by Sarah M
Chocolate Mousse is my husband’s favorite. While I’ve made the dairy version for him in the past, I have since created a much healthier chocolate mousse that is vegan, since my 4-year old son is allergic to dairy and eggs. The avocado makes it rich, although you’d never guess there’s avocado in each chocolatey spoonful. The real magic in this recipe comes from aquafaba, that murky liquid from a can of chickpeas! Whipped long enough, it resembles whipped egg whites – stiff peaks and all! Folding the whipped aquafaba in with the other ingredients (and don’t worry, there is zero “beany” flavor – it’s just like using whipped egg whites) helps create a chocolate mousse with a very rich, silky texture. The fig caramel only seems to boost that dreamy chocolate flavor, while those little, bursting pops from the itty-bitty fig seeds make each bite truly memorable. This deceptively healthy chocolate mousse, which also happens to be gluten-free and grain-free, is one of our family favorites! I also love serving it for dessert if we have friends or family over, because it can be made a whole day in advance and stored in the fridge.
3/4 cup dried Mission figs, stemmed and halved lengthwise
1/3 cup boiling water
1 cup vegan dark chocolate chips
2 ripe avocados, halved and pitted
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1 tablespoon pure maple syrup (honey can be substituted if not following a vegan diet)
2 tablespoons unsweetened plain almond milk
3/4 cup aquafaba (the liquid from one 15.5oz can of chickpeas; drain liquid through strainer into small bowl); reserve chickpeas for another use
1/4 teaspoon cream of tartar
Place figs in small bowl; cover with boiling water. Allow figs to soak up most of the water, about 45 minutes. Place softened figs in food processor; pulse ‘chop’ until figs resemble a thick, wet paste. Set aside.
Melt chocolate chips in small bowl in microwave for 30 seconds on high. Stir, then melt in 15-second intervals in microwave, stirring afterwards, until almost melted. Continue stirring until completely melted and smooth. Cool to room temperature.
Scoop avocados into food processor, followed by cocoa, vanilla, salt, maple syrup, almond milk and melted chocolate. Pulse ‘chop’ until completely smooth.
Add aquafaba and cream of tartar to bowl of stand mixer fitted with whisk attachment. Whisk at medium-high speed for 6-7 minutes, or until thick, rippled peaks form. Immediately add chocolate mixture and fig caramel to bowl with whipped aquafaba. Mix well with rubber spatula to combine. Spoon into glasses or bowls. Refrigerate for at least 1-2 hours prior to serving.
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