Fluffy High Protein Vegan Chocolate Mousse Recipe (2024)

FAQs

Why is my mousse not fluffy? ›

Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

Remember that you need to incorporate air into the eggs to create the bubbly foam that makes for a light and fluffy chocolate mousse. If your dessert is dense, it's likely that you didn't beat the egg yolks long enough.

Vegan Chocolate Mousse Recipe Ingredients

Dark chocolate baking chips - Provides the bold chocolate taste. I love to use Lily's dark chocolate baking chips, but any vegan-friendly chocolate will do. Coconut cream - Full fat coconut cream is crucial to create a luxurious, velvety texture without the need for dairy.

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

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.

Once it is thoroughly combined, pour it back into your heavy saucepan from before. Heat that over medium heat, again stirring constantly, until thickened. For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency.

To fix a soupy pot de crème or chocolate mousse, you can try the following: Chill the mixture: Put the mixture in the refrigerator and let it cool completely. As it chills, the mixture will thicken. Add more chocolate: Melt additional chocolate and fold it into the mixture to make it thicker.

Four basic components of a Mousse

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

Soy milk and olive oil

For a vegan dairy-free alternative to heavy cream, try mixing soy milk with olive oil. Much like the pairing of milk and butter, olive oil adds fat to the soy milk for a flavor and function comparable to heavy cream.

Why is my vegan chocolate mousse grainy? ›

If you whip to medium or stiff peaks, you run the risk of overwhipping during the folding process and ending up with grainy mousse at best and chunky buttery mousse at worst. Ew. Consider whipping the cream by hand so you can more closely watch the texture and stop before over-whipping.

Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

It is also perfect for mousse because it is clear, so it won't change the color of the recipe or the flavor; however, it will lend its rubbery nature to thicken the mousse and keep it from collapsing.

Gelatin: This classic option works effectively. Simply sprinkle some powdered gelatin (around 1/2 teaspoon for every 2 cups of mousse) onto the surface of the runny mousse. Let it sit for a few minutes to bloom, then gently fold it into the mixture. Refrigerate for at least 4 hours to set.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

Mix 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold milk for every 1 cup of finished souffle. Mix the cornstarch slurry into the main liquid ingredient. Heat the main ingredient over a double boiler until it thickens, or for 5 to 7 minutes.

Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.

To fix a soupy pot de crème or chocolate mousse, you can try the following: Chill the mixture: Put the mixture in the refrigerator and let it cool completely. As it chills, the mixture will thicken. Add more chocolate: Melt additional chocolate and fold it into the mixture to make it thicker.