I asked the other day on my insta stories who would want to see the recipe for this beautiful dessert…
And what’s the world’s best dessert?
Yes… of course it is chocolate mousse. But what if I tell you that besides chocolate, you can have an “after eight” mousse ready in pretty much 15 mins with no additional sugars, no nasties, and only organic ingredients?
I know it sounds too good to be true. But it is!
“After eight” has always been my favourite chocolate and now, being able to convert that deliciousness into something of my own, something that can be prepped at home with only natural and healthy ingredients is just a dream.
This is a secret that can’t be kept no longer.
It is a super easy, healthy, dark, smooth and velvety mousse completely vegan, sugar, egg, oil and gluten-free. The aquafaba technique (as seen below) replaces the eggs, and the coconut adds texture and creaminess. Pepermint extract gives that “after eight” flavour and the cocoa is the magical ingredient that gives depth and darkness to your favourite mousse.
It’s definitely a crowds pleaser and will be the next new hit at your dinner parties.
Oh! By the way, children love it too and no-one can tell that is not made with the usual tons of sugar and butter.
And ready in 15 mins (plus refrigeration time, of course!).
Ready for the recipe?
- 300grs dark chocolate (75% cacao)
- 100/ 150 ml of organic chickpeas water (from a can may be easier if you are new to the aquafaba technique)
- 1 can of organic coconut milk (ideally full fat)
- 1 to 2 tbsp organic peppermint extract
- 2 tbsp pure maple syrup (optional)
- 1 tsp vanilla powder (optional)
- fresh peppermint
- coconut flakes (optional)
- Drain your chickpeas and reserve the liquid - then you have aquafaba! Place in a large mixing bowl and whip!
- The trick to whipping aquafaba is using a stand mixer as it whips up really fast and makes the peaks firmer.
- Whip your aquafaba until it becomes thick. The time that it will take depends on the quality of chickpea can you used. Usually organic ones whip up only in 2 minutes (just like egg whites).
- Break chocolate and place into a heatproof bowl.
- Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
- Start gradually adding the coconut milk to the melting chocolate
- Mix everything up and add maple syrup, vanilla (optional) and add peppermint extract (to taste).
- in a large mixing bowl combine aquafaba and melted chocolate.
- Mix everything well, let it cool for a few minutes and distribute the mixture into several jars.
- Refrigerate for at least 45 minutes and serve with some fresh peppermint and coconut flakes (optional).
- You may or may not use a natural sweetner like maple syrup - it really depends on how sweet or "dark" you prefer it.