Fluffy High Protein Vegan Chocolate Mousse Recipe (2024)

FAQs

How do you keep mousse Fluffy? ›

This is probably the most crucial step and it's what really defines the consistency of your mousse: adding air bubbles into the mouse. There are roughly two ways to do so: Whisk an ingredient that's good at holding onto air itself, such as heavy cream or eggs. Whip the chocolate mousse as it's cooling down.

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

The Ingredients

Dairy-free chocolate: Use high-quality vegan chocolate that you like to taste, as this is the prominent chocolate for your dairy-free chocolate mousse. Maple syrup: Alternatively, you could use 8 small dates. Cocoa powder (optional): For extra chocolate flavor, add some cocoa powder.

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

The creaminess of the mousse comes from the incorporation of air into the mixture during the whipping process, which creates a light and fluffy texture. The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel.

Yes, when made as directed this recipe is completely dairy free and gluten-free. Why is my vegan mousse grainy? This could be due to clumps of starch not being fully mixed into the mousse. It's best to mix the starch with a little bit of the liquid before mixing it into the pot.

Whipping cream is the soul of a rich and creamy mousse. While making whipped cream may sound like a cakewalk, it's important to not carried away and over whisk the cream. It's only a matter of seconds and your cream could go from creamy and smooth to grainy and broken!

You can also adjust the mousse consistency by adding more or less whipped cream at the end – for eating, most people as I noted seem to go for a softer mousse, so you could add more. For assembling a dessert, you want it to a little more structure and be able to stand firm, so cut back a bit on the whipped cream.

This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen and I just had to try it for myself.

What can I use instead of cocoa powder in mousse? ›

Carob powder is often used as a cocoa substitute in baked and no-bake goods such as cake, brownies, cookies, fudge, and mousse. Because of its sweet and mild flavor, it is also great in recipes that don't require much sugar, such as pancakes, oatmeal, and ice cream shakes.

Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.

Why is my chocolate mousse grainy? Temperature is one of the most important factors to consider when making chocolate mousse. If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains.

If they are over-whisked to stiff peaks it will be difficult to mix them evenly into the chocolate without deflating the mix, resulting in a flat, streaky mousse. Avoid graininess. If your recipe calls for sugar, try using icing sugar to prevent the final mousse from having any trace of the undissolved granules.

Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.

Chill mousse in the refrigerator for one hour to fully thicken. Mousse is meant to have an ethereal, light consistency; in fact, its quality is gauged by its airiness.