Lactose Free Vegan Dark Chocolate Mousse with Toasted Almonds

Total time2 hr 30 min

Prep time20 min

Cook time10 min

Lactose Free Vegan Dark Chocolate Mousse with Toasted Almonds

Rich, dark chocolate melts into a glossy base and gets folded with airy whipped aquafaba until it turns cloud-light, no eggs or dairy needed to get that classic mousse texture. Coconut oil adds a silky finish while a touch of vanilla and sea salt round out the flavor, and a few hours in the fridge sets everything into a firm, spoonable dessert. The stiff, glossy peaks from the whipped chickpea liquid do the heavy lifting here, giving you that same billowy lift you'd want from a traditional mousse. Toasted almonds scattered on top add crunch and a nutty contrast to the deep cacao flavor, with a pinch of flaky salt to finish it off. It's an elegant, make-ahead dessert that works beautifully for a lactose free table, and nobody reaching for a spoon will know the difference. Serve it in individual glasses for a dinner party or keep a batch stashed in the fridge for whenever a chocolate craving hits.

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Ingredients

4 servings

For the mousse

6 oz vegan dark chocolate (70% cacao or higher), roughly chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Lindt Excellence 90% Cocoa Dark Chocolate Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz Ghirardelli 72% Cacao Dark Chocolate Premium Baking Chips For Baking Bag - 10 Oz
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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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