3 Vegan Chocolate Mousse

3 Vegan Chocolate Mousse Dessert, airy, light, smooth, delicious chocolate mousse in this step by step video recipe. 3 Easy to make vegan and gluten free mousse.

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3 Vegan Chocolate Mousse

3 Vegan Chocolate Mousse in a delicious dessert to enjoy one spoon at the time.
A bottom layer or sweet white chocolate mousse, in the middle a creamy mild-dark chocolate mousse and an intense dark chocolate mousse as top layer.
Those are three delicious recipes that can be enjoyed in one unique vegan dessert.

  • 200 gr Vegan White Chocolate

  • 200 gr Aquafaba

  • 1/2 tsp Cream of Tartar 

  • 1 tsp Lemon Juice

  • Pinch of Salt

  • 200 gr 60% Dark Chocolate

  • 200 gr Aquafaba

  • 40 gr Organic Beetroot Granulated Sugar (or Caster Sugar)

  • 1/2 tsp Cream of Tartar

  • Pinch of Salt

  • 200 gr 80% (or higher) Dark Chocolate

  • 200 gr Aquafaba

  • 40 gr Organic Beetroot Granulated Sugar (or Caster Sugar)

  • 1/2 tsp Cream of Tartar

  • Pinch of Salt

The ingredients are for 6 to 8 portions* of 3 vegan chocolate mousse dessert + 1 full cup of white chocolate mousse

Garnishing options

  • Fresh Fruit of choice

  • Vegan Whipping Cream

Three Vegan Chocolate Mousse recipes combined in a single glass give shape to our 3 Vegan Chocolate Mousse dessert. 

The Bottom Layer is a Vegan White Chocolate Mousse. This is a sweet and creamy layer, so light and foamy that it is the perfect combination with some dark chocolate and with fresh fruit.

In the middle there is a layer of fluffy, velvety chocolate mousse.

On Top we have a strong dark chocolate layer with an intense chocolate flavour that melts in your mouth.

Each layer will combine in a spoon for a complete chocolate experience. 

This is a cold dessert that is perfect in any season considering its rich and intense flavour.  Garnish it with fruit for some freshness in summer, add some whipping cream for the coldest days of winter, or enjoy it plain anytime you like.

Select your favourite vegan chocolate to prepare this dessert, the secret for the success with this recipe is try to balance the taste of the three components in each layer.

You want to select a rich and sweet white chocolate for the first layer, dark chocolate 60% for the second layer and a strong flavoured 80% dark chocolate on top. 

Let’s dive into each preparation.

3 Vegan Chocolate Mousse

A common point in each preparation is the use of a double boiler to melt the chocolate. If you prefer and have a microwave you can use it for this purpose. 

Our favourite method remains the use of a double boiler as you can control the temperature of the melting chocolate better and you will never risk burning it.

Vegan White Chocolate Mousse Preparation

Prepare a double boiler using a heavy saucepan with water and placing on top a bowl that should not touch the water.

Place on the heat and let the water simmer, then turn the heat off.

Add 200 gr of Vegan White Chocolate and let it melt stirring with a spatula until creamy and smooth.

In the meanwhile, using a stand mixer, add 200 gr of aquafaba to the mixing bowl.

Add 1/2 tsp of cream of tartar to the aquafaba, add a pinch of salt and 1 tsp of lemon juice.

Use a whisk attachment and whip the aquafaba at maximum speed until it reaches stiff peaks. It needs to have a foamy, airy and stable consistency. 

 

Add the melted white chocolate to the whipped aquafaba all in once with the help of a spatula.

Fold the chocolate running the spatula along the sides of the bowl to the base and then fold the mixture over around itself, all in a continuous unique movement.

Fold the white chocolate in the whipped aquafaba, in a airy mousse folding is the key.

Don’t rush the process and do it gently as you want to keep in as much air as possible.

Once all the white chocolate is incorporated and combined, pipe the white chocolate mousse in your serving glass. 

Remember to pipe just 1/3 of the total volume of your serving. this is the first bottom layer of chocolate mousse in your dessert.

Shake gently the glass to level the surface, then leave in the fridge to set while you proceed with the following preparation.

Note:

Don’t worry about overwhipping the aquafaba, because there is no risk of doing so.

Just keep whipping for as long as it takes for it to reach stiff peaks. Time may vary from a couple of minutes to more depending if you are using a stand mixer or an electric hand mixer, while it will be practically impossible to whip the aquafaba to stiff peaks by hand.

Vegan Mild-Dark Chocolate Mousse Preparation

Melt 200 gr of dark chocolate 60% on a double boiler, stirring with a spatula until creamy and smooth.

While the chocolate is melting prepare a “light” meringue as follow;

Using a stand mixer add 200 gr of aquafaba, 1/2 tsp of cream of tartar and a pinch of salt.

Whip at maximum speed until it reaches stiff peaks then add, gradually and slowly, 40 gr of granulated sugar while the stand mixer is on.

If you find it easier you can reduce the speed of the stand mixer to medium while adding the sugar to then bring it back to maximum speed after each addition. 

Keep whipping the “light” meringue for 5 minutes after you add all the sugar in.

Stop whipping once it reaches stiff, shiny and glossy meringue peaks.

Pour the melted dark chocolate into the meringue all at once with the help of a spatula.

Fold the chocolate into the meringue, using the same movement as you did with the white chocolate mousse; run the spatula along the sides of the bowl to the base and then fold the mixture over around itself, all in a continuous unique movement.

The volume of the mixture will naturally decrease to approximately 1/3 of its original size.

Stop folding as soon as all the dark chocolate is incorporated.

Pour the mild-dark chocolate mousse on the white chocolate mousse.  Remember to always fill your serving glass as soon as your mousse is ready or it will start to set.

Gently shake your serving glass to level the surface. Then place in the fridge to set.

Note;

For the mousse to completely set it takes 4 hours. You can still add the last mousse layer before the previous chocolate mousse has set completely, but make sure that the surface you are adding the mousse to is stable before adding a layer on top.

Vegan Dark Chocolate Mousse Preparation

The vegan dark chocolate chocolate mousse preparation follows the same basis of the previous one so for any doubt refer to the mild-dark chocolate mousse recipe above.

Here we will be just touching the main points and the differences between the two.

Melt on a double boiler 200 gr of dark chocolate (80% or higher), stirring with a spatula.

While the chocolate is melting prepare a light meringue, whipping 200 gr of aquafaba, 1/2 tsp of cream of tartar and a pinch of salt.

Once the aquafaba reaches stiff peaks add 40 gr of sugar slowly, a bit at the time, while the stand mixer is still working.

Keep whipping for 5 minutes after all the sugar has been added.

Pour the melted dark chocolate in the glossy, whipped meringue you have just prepared.

Fold the dark chocolate in paying attention to don’t completely deflate the mixture.

The volume of the mousse will be approximately be 1/3 of its original size.

Pour the dark chocolate mousse on the previous layer in your serving glass.

Gently shake the glass to level the surface, then leave in he fridge for at least 4 hours to set completely.

 

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You could use any of this three chocolate mousse recipe on their own , lets go through some differences in their consistency and flavour profile.

The white chocolate mousse is more foamy, soft and light as air. It will set but still remain really fluffy and light, it will set as the lighter and more fluffy of the three.

The second mild-dark chocolate layer is slightly more consistent once set, it has a nice and gentle dark chocolate taste.

The last dark chocolate mousse layer is the one that set the most and its quite rich and creamy, but still remain light and really airy as a mousse.

Keeping the layers in this order will give the best stability to your dessert.

The 3 Vegan Chocolate Mousse is served cold and can be stored in the fridge for 2-3 days.

The 3 Vegan Chocolate mousse can not be frozen as it looses its stability.

We are sure you will enjoy our 3 Vegan Chocolate mousse for its rich, light and creamy texture, and you will not believe is made without using eggs.

This dessert is naturally gluten free and is perfect alone or served with some fresh fruit during the hot summer days, or with some vegan whipping cream in winter.

We are looking forward to hear your feedback preparing the 3 Vegan Chocolate Mousse, let us know what you think about this dessert and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our 3 Vegan Chocolate Mousse recipe that you want to share.

Let’s change the world today one dessert at the time.

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