Eosinophilic Esophagitis Friendly Vegan Chocolate Mousse
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Learn more →Ingredients
4 servings
- 6 oz vegan dark chocolate (70% cacao), finely chopped
- 3 tbsp full-fat coconut milk
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- ¾ cup aquafaba (liquid from 1 can of chickpeas)
- ¼ tsp cream of tartar
- 3 tbsp organic cane sugar
For serving
- vegan whipped cream, for serving (optional)
Can be omittedvegan whipped cream
- shaved vegan chocolate, for serving (optional)
Instructions
- 1
Bring 1 inch of water to a simmer in a medium saucepan. Set a heatproof bowl over the pan, making sure the bottom does not touch the water. Add the chopped chocolate and coconut milk to the bowl and stir occasionally until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes.
- 2
Remove the bowl from the heat and stir in the vanilla extract and salt. Set aside to cool until the mixture is no longer warm to the touch but still fluid, about 10–15 minutes.
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