We're bringing you this delicious-sounding recipe as an excerpt from Vegan Food for the Rest of Us by Ann Hodgman.
The day of chocolate mousse has come and gone. But not for vegans, who haven’t been able to eat it in decades. When you serve this, you’ll find that no one will say, “Isn’t this kind of . . . dated?” It sounds slightly insulting when a recipe calls for “high-quality” chocolate. Not the kind you’d usually buy, you cheap slug. Here, though, you should go for the best chocolate you can find; there’s not much but chocolate in this mousse, so you do want the best kind.
Serves 4 to 6
6 ounces bittersweet chocolate, chopped or grated (170 grams)
1 cup aquafaba, at room temperature
? teaspoon salt
? teaspoon cream of tartar
½ cup granulated sugar
1 tablespoon rum (optional)
2 teaspoons vanilla extract
1. Melt the chocolate and let it cool.
2. In a large bowl, preferably the bowl of a stand mixer, combine the aquafaba, salt, and cream of tartar. Whip until the mixture forms soft peaks; how long this will take is hard to predict, but it will happen. Gradually whip in the sugar. Then, using a rubber spatula, fold in the cooled melted chocolate, rum, if using, and vanilla until evenly mixed in.
3. Spoon the mousse into four to six dessert dishes or parfait glasses. Chill for at least 6 hours before serving.
Chocolate Mousse from Vegan Food for the Rest of Us by Ann Hodgman. Copyright © 2017 by Ann Hodgman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Top photo by Crystl/Wikimedia Commons
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