Vegan Chocolate Mousse

Recipe with Agar-Agar

I had never made chocolate mousse before. My husband loves it, and I wanted to surprise him for his birthday with a vegan mousse ! Making mousse without eggs isn’t easy. 🍫

My initial attempts mostly resembled chocolate cream… until I discovered a recipe on Angie’s blog, la gourmandise selon Angie “mousse au chocolat et tonka“. called ‘Chocolate and Tonka Bean Mousse’. I adopted the technique of ‘blending three times for one minute’, which resulted in a mousse-like texture for my chocolate cream. 😊

 

 

 

Step 1

1. In a saucepan, combine 7 fl oz (20 cl) of oat milk, 7 fl oz (20 cl) of almond cream, and 0.08 oz (2 g) of agar-agar.
2. Stir with a silicone spatula  until it reaches boiling point, then continue for two minutes over medium heat.
3. Pour the mixture into a container.
4. After cooling, cover with plastic wrap and refrigerate for a few hours (approximately 3-4 hours) until the liquid transforms into a firm jelly.

Step 2

1. Melt 4 oz (120 g) of dark baking chocolate using a double boiler.
2. Cut the agar-agar jelly into squares and place it in a blender.
3. Add the melted chocolate.
4. Blend in the blender for one minute, take a break, then another minute, take another break, and once more (yes, this is the last time, it’s to add a little mousse-like texture!) for one minute.
5. Pour into ramekins and let it rest in the refrigerator for a few hours or ideally overnight before enjoying.

 

Enjoy this delicious chocolate mousse!

Gisou’s Tips and Tricks

• This recipe is very easy to make, but you need to plan ahead to manage the different resting times (cooling of the mixture, gelling, and setting of the mousse).
• The oat milk and cream should be very firm before blending.
• This chocolate mousse is light and creamy, but it’s obvious that you cannot achieve an airy texture like with egg whites.”