Vegan Casein Mousse
Indulge in the decadent creaminess of Vegan Casein Mousse – a plant-based twist on the classic dessert, bursting with rich chocolate flavor and a cloud-like texture. Crafted with silken tofu, velvety whipped coconut cream, and aquafaba (a magical egg white substitute from chickpeas), this mousse is a dairy-free delight that's both luxurious and guilt-free. Sweetened with maple syrup and elevated with a hint of vanilla, it’s the perfect balance of flavor and richness. No baking required, this easy recipe comes together in just 20 minutes before chilling, making it an ideal make-ahead dessert for dinner parties or special occasions. Top each serving with fresh berries or a dusting of vegan chocolate for a stunning finish. Wholesome, indulgent, and effortlessly elegant – this vegan mousse will be your new go-to treat!
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Ingredients
- 300 grams silken tofu
- 150 grams dark chocolate (vegan)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 120 milliliters coconut cream
- 120 milliliters aquafaba
- 1 teaspoon lemon juice
- 1 pinch pinch of salt
Directions
Step 1
Begin by draining any excess water from the silken tofu. Pat it dry with a paper towel to remove as much moisture as possible. This helps achieve a thicker mousse consistency.
Step 2
Melt the vegan dark chocolate gently over a double boiler or in a microwave in 20-second intervals, stirring in between until smooth. Let it cool slightly.
Step 3
In a blender, combine the silken tofu, melted chocolate, maple syrup, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
Step 4
Refrigerate the coconut cream overnight, then scoop out the solid part (the cream) from the can, leaving the watery part behind. Transfer the coconut cream into a large mixing bowl.
Step 5
Using an electric mixer, whip the coconut cream until light and fluffy. Set aside.
Step 6
In another clean bowl, add the aquafaba and a teaspoon of lemon juice. Using an electric mixer, whip the aquafaba until stiff peaks form. This will take about 5-7 minutes.
Step 7
Gently fold the whipped coconut cream into the chocolate-tofu mixture until well incorporated, maintaining as much volume as possible.
Step 8
Finally, gently fold in the whipped aquafaba into the mousse mixture, being careful not to deflate it.
Step 9
Spoon the mousse into serving glasses or bowls, and refrigerate for at least 2 hours or until set before serving.
Step 10
Garnish with fresh berries or grated vegan chocolate before serving, if desired.
Nutrition Facts
| Serving size | (729.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1549.5 |
| Total Fat 74.2g | 0% |
| Saturated Fat 48.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 259.1mg | 0% |
| Total Carbohydrate 193.6g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 162.5g | |
| Protein 26.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1147.7mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 1586.9mg | 0% |
Source of Calories