Shannon Martinez's vegan chocolate mousse

Craving something sweet? This vegan chocolate mousse will hit the spot. It's rich, creamy and hard to resist.

4

15m

Note: + 30 min chilling time

5m

Ingredients

  • 400g can chickpeas
  • Pinch of citric acid
  • 200g caster sugar
  • 200g dark chocolate, chopped
  • 50g Nuttelex or butter
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Raspberries, to serve
  • Grated chocolate, to serve

Method

STEP 1 

Drain the chickpeas, reserving the liquid in a large bowl. Store the chickpeas in an airtight container in the fridge for up to 2 days. Add the citric acid to the bowl and use an electric mixer to whisk for 3-5 mins or until firm peaks form. Slowly add the sugar, whisking to combine, until the sugar dissolves and mixture is thick and glossy.

STEP 2 

Place the chocolate, Nuttelex or butter, cinnamon and salt in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon for 3-4 mins or until the chocolate melts and the mixture is smooth and combined.

STEP 3 

Add the chocolate mixture to the meringue mixture in the bowl and use a large metal spoon to gently fold until combined. Spoon the mousse evenly among serving glasses. Place in the fridge for 30 mins or until to set.

STEP 4 

Top chocolate mousse with raspberries and grated chocolate to serve.

Dietary information

Vegan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.