Polly Pocketsy

Chocolate Mousse (Vegan)

Break up the chocolate and put it in a heat proof dish over a pot of  simmering water then add almond milk or any plant based milk and melt it . Once melted take it off and let it cool 

Wipe down your bowl and whisk with lemon juice or vinegar to make sure there is no residual fat and then add 3/4 cup aqua faba to the bowl ( The juice from canned chickpeas) then start mixing with a stand mixer or electric mixer on medium speed until it starts to become frothy

Add 1 tsp of cream of tartar and mix another 3 minutes then slowly start adding the sugar while mixing 

Add the vanilla and mix on high speed until the mixture forms stiff peaks 

Reserve 1/3 of the creamy mixture then fold the chocolate with 2 tbsp of cocoa powder gently until combined 

Put the chocolate mousse mixture into glasses leaving a little room at the top then put some of the white cream you reserved on the top and refrigerate a few hours until set . I like to add fresh raspberries once set as the flavour compliments the chocolate 