Vegan chocolate mousse recipe

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile desert. Learn to make our vegan chocolate mousse recipe at home with this recipe straight from the Rampsbeck kitchen.

Ingredients

Serves 6-8

• 150g of aquafaba

• 80g of caster sugar

• 1/2 tsp xanthan gum

• 150g of dark chocolate, minimum 70% cocoa solids, broken into pieces

• 100ml of coconut cream

• 100ml of oat cream

CHAMOMILE JELLY

• 2 tbsp of caster sugar

• 1 lemon, zested and juiced

• 150ml of water, warm

• 2 tbsp of chamomile tea flowers

• Vege-Gel, 1 sachet

CACAO NIBS

• 40g of caster sugar

• 1/4 tsp chamomile tea flowers

• 60g of cacao nibs, toasted

TO SERVE

3 passion fruits, pulp scooped out, to serve

Method

1. For the jelly:
   put the 80g caster sugar, zest and juice of one lemon in a saucepan with 150ml of warm water. Bring to the boil.
   Remove from the heat, add the chamomile tea and leave to infuse for 10 minutes. Strain through a fine sieve into a clean pan and sprinkle one sachet of Vege-Gel on top.
   Leave to sit for 5 minutes and then bring to the boil, continuously whisking. Boil for 3 minutes, then pour through a fine sieve into a clean container. Refrigerate until set.

2. For the cacao nibs:
   For the cocoa nibs, put 40g caster sugar and 1/4 tsp chamomile into a small, heavy-based saucepan over a moderately high heat. Gently shake the pan when you see the sugar beginning to melt. Do not stir as this may cause the caramel to crystallise. As it continues to melt, keep shaking and swirling the pan until a deep caramel is formed. Add 60g of cacao nibs and mix well. Remove from the heat and spread, as thinly as possible, on a silicone mat or a baking tray greased with a little oil. Allow to cool, then finely chop.
   

3. Whisk 150g aquafaba in a bowl with an electric whisk, or using a stand mixer, until stiff. Gradually add the 80g caster sugar, then continue whisking for up to 10 minutes until glossy and thick. Add 1/2 tsp xanthan gum and whisk for a further 3 minutes on a high speed.

4. While the meringue is whisking, put 150g dark chocolate chocolate in a medium bowl over a small saucepan half-filled with water. Set the pan over a moderately high heat until the water is gently simmering. Stir the chocolate until it has completely melted and no lumps remain. Put the 100ml of oat cream and 100ml of coconut cream in a small saucepan and bring to the boil. Transfer the bowl of chocolate to the worktop and pour in the hot cream. Whisk well, then gently fold the meringue into the chocolate and spoon into a large bowl. Cover and refrigerate for 20 minutes.

5. To serve, roughly chop the caramelised cocoa nibs. Scatter on eight plates, then divide the passion fruit pulp and jelly between the plates. Finish with a large scoop of the chocolate mousse.