Vegan Chocolate Mousse (made from just 2 ingredients) with Orange and Vanilla sauce
Regarding classic desserts, these three dishes will probably pop into your head faster than we can look: Tiramisu, crème brûlée and chocolate mousse. Do you agree? Whether at the perfect dinner, at Christmas or in a restaurant, it's hard to avoid the 'big three.' All the sadder that they usually contain eggs, milk and butter. Damn! After we've already shown you our recipe for vegan tiramisu and vegan crème brûlée, today we're adding a vegan chocolate mousse. Hold on tight; this consists of just two ingredients. Wow!
Which chocolate should I use?
We like to use dark chocolate with a cocoa content of 60-65% for our recipe. Dark chocolate is usually between 60 and 70% and is, therefore, ideal. If you want to use a vegan "light milk chocolate," this will, of course, also work. The mousse may taste softer and not quite as intense, but certainly not bad.
How does it work without eggs?
A classic chocolate mousse uses beaten eggs, which we naturally leave out of the list of ingredients. By whipping the cream and allowing the chocolate to set as it cools, the mixture binds beautifully, even without eggs, and becomes creamy and firm. So don't worry; you can also make a perfect vegan chocolate mousse without eggs.
Which cream should I use?
For the binding to work, it is important to use a plant-based cream that is easy to whip. You can usually find cooking cream or whipping cream in the supermarket. We would not recommend classic cooking cream for this recipe. It's best to read the packaging carefully, as this is usually clearly stated on the products. A tip: It's best to look directly in the chiller cabinet!
Can you also use silken tofu?
A vegan chocolate mousse can, of course, also be made with silken tofu. You can find a recipe for this here. However, the ratio of chocolate to silken tofu is different, so do not replace the vegan cream 1:1 with silken tofu and take a good look at our recipe beforehand.
Can I also use the vegan chocolate mousse for a cake?
Of course, that works great too! However, make sure that the chocolate mousse has cooled down properly beforehand and has, therefore, set. It's best to prepare the mousse a day in advance and only coat the pastry with the vegan chocolate mousse the next day.
And what can you serve with it?
We serve our vegan chocolate mousse like a „dumpling“ on a flat dessert plate and have made a really delicious and very quick orange and vanilla sauce to go with it. To ensure that the sauce, just like the mousse, is made quickly, we use climate-neutral orange juice from beckers bester, which consists of 100% direct juice. It contains no preservatives, no colorants, no added sugar, no genetic engineering and no artificial additives and is, of course, vegan. We then decorated our dessert with roasted flaked almonds. If you prefer to serve your vegan chocolate mousse in a glass, that works just as well!
Vegan Chocolate Mousse (made from just 2 Ingredients) with Orange and Vanilla Sauce
For the vegan chocolate mousse:
- 200 g (7 oz) vegan dark chocolate
- 200 ml (0.85 cup) vegan cream for whipping
- agave syrup (optional)
- salt (optional)
For the orange sauce:
- 250 ml (1 cup) orange juice (e.g. from beckers bester)
- 1 vanilla pod
- 2 tsp cornflour
- 1 pinch of salt
- flaked almonds
To make the chocolate mousse, melt the dark chocolate in a bain-marie. Meanwhile, fill a bowl or saucepan with ice cubes and cold water and place a tall container in it.
Pour the vegan cream into the tall container and blend. Gradually add the melted chocolate. Incorporate as much air as possible when blending. As soon as the mousse looks fluffy and airy, remove it from the ice cube bath, season with agave syrup and a pinch of salt to taste and leave to rest in the fridge.
For the orange sauce, bring the orange juice to the boil. Cut the vanilla pod in half lengthways and scrape out the vanilla pulp. Add the vanilla pulp and pod to the orange juice and boil for 10 minutes. Then, remove the vanilla pod. Now mix the cornflour with a bit of water and pour in while stirring. As soon as the orange and vanilla sauce thickens, season with a pinch of salt.
Toast the flaked almonds in a pan without oil. Serve the chocolate mousse on a plate and decorate with vanilla sauce and flaked almonds.