Nutella Vegan Chocolate Mousse Recipe

Topping everything with the new plantbased Nutella at the moment, including this fluffy and rich chocolate mousse!

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Nutella Chocolate Mousse Recipe.pdf

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Makes 4-6 pots depending on the size of your dishes

Ingredients;                                                                             

The liquid from one tin of chickpeas (aquafaba)

½ tsp cream of tarter

25g granulated sugar

150g dark chocolate

1 tsp coconut oil or vegetable shortening

4 tsp vegan Nutella spread

Chopped hazelnuts and mint leaves for decoration         

You will also need; a mixing bowl, an electric hand mixer or stand mixer, spoon or spatula, small microwavable bowl, 4-6 small dishes

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Method;

1.       Place the chocolate and coconut oil in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

2.       Leave to sit in the bowl and let the residue heat melt the rest of the chocolate.  Set aside to cool

3.       Pour the aquafaba into a mixing bowl and whip using an electric mixer until bubbly and fluffy

4.       Add the cream of tarter and sugar a little at a time while continuously whipping the mixture

5.       Keep whipping until the mixture has reached the ‘stiff peaks’ stage.  This is when it is thick and fluffy and does not slide about in the bowl – if in doubt, whip a bit more!

6.       Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

7.       Very gently, add one spoon of the chocolate to the aquafaba mixture and fold to carefully mix together

8.       Continue folding in the chocolate, a spoonful at a time, until everything is combined.  The mixture may have deflated slightly and become a bit more runny, but you should still see lots of air bubbles

9.       Spoon the mousse mixture into the dishes and place in the fridge to set for at least two hours

10.   Once the mousse is set, melt the Nutella gently in the microwave until runny

11.   Gently spoon the melted Nutella on top of the mousse, being careful not to melt or squash the mousse underneath

12.   Sprinkle with chopped hazelnuts and decorate with a sprig of mint

13.   The chocolate mousse is now ready to eat or will keep in the fridge for up to two days

14.   Enjoy!