"Are you guys fans of easy to make desserts? Same here. One of my favourite desserts that requires only few basic ingredients and is so simple to make is aquafaba chocolate mousse. This time I’ve decided to add one more layer of deliciousness to it – homemade salted caramel. The result – perfectly sweet and salty, velvety, rich and decadent, fluffy treat. Next time you are feeling like something sweet, try it! You only need few ingredients and some patience to wait till it sets."
Vegan Salted Caramel and Chocolate Mousse with Aquafaba
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Prep time 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 tablespoons almond butter
- 3 tablespoons coconut oil
- 2 tablespoons erythritol, or less
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt, or more to taste
- 6 fluid ounces aquafaba (drained from a 14-ounce can of chickpeas)
- 5 ounces vegan dark chocolate
- 1 tablespoon maple syrup, optional
- 1 teaspoon vanilla extract
Method
Step 1
Melt coconut oil with erythritol in a small pot over low heat. Let cool, then add vanilla, almond butter and salt, and whisk until fully incorporated and smooth. Taste and add more salt if you wish. Divide it into small glasses or mugs and place in a fridge for 1-2 hours until firm.
Step 2
In the meantime, melt dark chocolate in a microwave or use water bath method. Once melted, stir in maple syrup (if using) and vanilla extract.
Step 3
Drain aquafaba into a large bowl and whip using an electric mixer until stiff peaks form, about 15 mins.
Step 4
Once chocolate has cooled, gently and slowly fold it into the whipped aquafaba using a rubber spatula. Gently mix until well combined. Add the mousse on top of the salted caramel layer and place in the fridge for at least 1 hour, until it’s set.