Vegan Chocolate Mousse

Instructions

1. Step 1

   Set the heatproof bowl over a saucepan containing a little gently simmering water, ensuring the bowl does not touch the water. Add the dark chocolate and stir until smooth, then remove the bowl from the saucepan.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, rubber spatula, saucepan

2. Step 2

   Let the melted chocolate cool to about 35°C, when it should feel barely warm but remain fluid.

   Timer: 5 min (fixed)

   Cookware: Heatproof Bowl

3. Step 3

   Combine the aquafaba and cream of tartar in the mixing bowl. Whip with the electric mixer until the foam holds soft peaks.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 ml Aquafaba, 1.0 gr Cream Of Tartar

   Cookware: electric mixer, mixing bowl

4. Step 4

   Continue whipping while gradually adding the granulated sugar, then add the vanilla extract and salt. Whip until the foam is thick, glossy, and holds stiff peaks.

   Timer: 4 min (fixed)

   Ingredients used: 0.5 gr Fine Salt, 25.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

5. Step 5

   Fold about one-quarter of the whipped aquafaba mixture into the cooled chocolate to loosen it. Gently fold in the remaining foam in two additions until evenly combined with no visible streaks.

   Timer: 3 min (fixed)

   Cookware: Heatproof Bowl, mixing bowl, rubber spatula

6. Step 6

   Divide the mousse among four serving glasses and refrigerate until softly set.

   Timer: 120 min (fixed)

   Cookware: rubber spatula, Serving Glasses