Gelatin Free Vegan Dark Chocolate Mousse with Toasted Almonds
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Learn more →Ingredients
4 servings
For the mousse
- 6 oz vegan dark chocolate (70% cacao or higher), roughly chopped
- 2 tbsp coconut oil
- 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 the topping
- ⅓ cup sliced almonds
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a plate and set aside.
- 2
Combine the chopped chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and smooth, about 4–5 minutes. Remove from heat, stir in the vanilla extract and fine sea salt, and let cool to room temperature, about 15 minutes — the chocolate should feel barely warm to the touch, not hot.
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