Vegan Chocolate Mousse

Name: Vegan Chocolate Mousse
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/3 cup boiling water; 3/4 cup dried mission figs, stemmed and halved lengthwise; 1 cup dairy-free dark chocolate chips; 2 medium ripe avocados, peeled and pitted; 1/3 cup baking cocoa; 2 tablespoons unsweetened almond milk; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1/8 teaspoon sea salt; 1 can (15 ounces) garbanzo beans or chickpeas, undrained; 1/4 teaspoon cream of tartar; Fresh raspberries, optional

Total Time Prep: 25 min. + chilling

Yield 6 servings

Contest Winner

Test Kitchen Approved

This rich and creamy vegan chocolate mousse is so satisfying you’d never guess it’s dairy-free. Naturally sweet figs blend with avocado and other natural sweeteners for a taste sure to satisfy any sweet tooth. Top it with fresh berries, toasted nuts or shredded coconut for a dressier presentation.

Ingredients

1/3 cup boiling water
3/4 cup dried mission figs, stemmed and halved lengthwise
1 cup dairy-free dark chocolate chips
2 medium ripe avocados, peeled and pitted
1/3 cup baking cocoa
2 tablespoons unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 can (15 ounces) garbanzo beans or chickpeas, undrained
1/4 teaspoon cream of tartar
Fresh raspberries, optional

Directions

Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl.
To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.

Nutrition Facts

2/3 cup: 310 calories, 18g fat (7g saturated fat), 0 cholesterol, 149mg sodium, 41g carbohydrate (26g sugars, 8g fiber), 5g protein.

My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten-free and grain-free. If you're having company over, it can be prepared the night before and stored in the refrigerator. —Sarah Meuser, New Milford, Connecticut

Recipe Creator