43For the Chocolate Mousse:
Light and airy, these chocolate mousse pots are topped with a layer of tangy passion fruit curd and some fresh passion fruit pulp—a perfect combination for a truly scrumptious dessert. The mousse is made without eggs. Aquafaba, the liquid from a can of chickpeas, is high in protein and, like egg whites, expands to form soft or stiff peaks when whisked at high speed. It works really well for plant- based mousses, meringues, and other baked goods. So, the next time a recipe calls for canned chickpeas, save the aquafaba to make a yummy dessert.
Chocolate Mousse with Passion Fruit Curd [Vegan]
Ingredients You Need for Chocolate Mousse with Passion Fruit Curd [Vegan]
For the Chocolate Mousse:
- 3/4 cup (180ml) aquafaba (chickpea brine) (see notes)
- 1/2 teaspoon cream of tartar
- 3 tablespoons superfine sugar
- 7 ounces (200g) dark chocolate, broken into chunks
- 1 1/2 teaspoons ginger powder
For the Passion Fruit Curd:
- 1/2 cup (120ml) seedless passion fruit puree (see notes)
- 1 1/4 cups (300ml) almond milk
- 1/3 cup (75g) granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons vegan buttery spread
For Garnish:
- 3 large passion fruits
- Chocolate shavings
How to Prepare Chocolate Mousse with Passion Fruit Curd [Vegan]
- Using a stand mixer fitted with the whisk attachment, or a large mixing bowl and a hand mixer, whip the aquafaba on high speed until stiff peaks form (as you would do with egg whites), about 5 minutes. Add the cream of tartar and sugar and whip for another 10 seconds to combine.
- Place the chocolate in a heatproof bowl that fits snugly over a saucepan. Bring about 1 inch (2.5cm) of water to a simmer in the saucepan and set the bowl of chocolate over the simmering water. Melt the chocolate, stirring often.
- Once the chocolate has melted, stir in the ginger. Remove the bowl from the pan and allow the chocolate to cool until it’s no longer hot but is still warm and in liquid form. If you let it cool too long, it will harden and will not mix well for the next step.
- With a silicone spatula, carefully fold half of the melted chocolate into the whipped aquafaba. Once it is well mixed, carefully fold in the remaining half.
- Divide the mousse evenly among six 8-ounce (225ml) glass ramekins, filling each about halfway. Once cool, transfer the ramekins to the fridge and leave the mousse to set overnight.
- The next day, make the passion fruit curd. Place all of the ingredients except the buttery spread in a medium saucepan over medium heat, whisking until the mixture is thick enough to coat the back of a wooden spoon and reduced to about 1½ cups (350ml), 8 to 10 minutes. Remove from the heat and whisk in the buttery spread until well combined. Let cool for 5 minutes.
- Spoon the curd over the mousse, using about 1/4 cup (60ml) per ramekin, and place in the fridge to chill for a couple of hours.
- Just before serving, cut the passion fruits in half and evenly scoop the pulp onto the layer of passion fruit curd. Finish with chocolate shavings.
Notes
- Check the label to confirm that the chickpeas do not contain salt; otherwise, the mousse will be salty.
- One (15-ounce/425g) can of chickpeas should give you about 3/4 cup (180ml) of brine. If the can you’re using yields more, reserve the extra for another recipe; if it yields less, open a second can.
- You can use fresh passion fruits for the curd; you will need about 8 fruits to get 1/2 cup (120ml) of puree. The easiest way to remove the seeds is to gently heat the pulp in a pan to help detach the seeds from the flesh, then press the pulp through a fine-mesh sieve. Or you can buy passion fruit puree, which is most often used to make cocktails and already has the seeds removed.
- The preparation time for this recipe is as follows: 20 minutes to prepare and 20 minutes to cook.
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