Vegan chocolate mousse without tofu

Ingredients for 4 servings:

• 200 g dark chocolate with 50% cocoa content or more, vegan
• 200 ml coconut milk with at least 80% fat content
• 60 ml stock (drained water from a small can of peas)
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 30 ml sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

fluffy and delicious like the original

Before preparing the coconut milk (I used the organic coconut milk from Rewe with 88% coconut) from the can, pour it into a tall container in which you will later whip it. Add the vanilla sugar and stir to dissolve any lumps and coconut chunks, so that you have a homogenous, creamy coconut milk in the container. Cover the container with plastic wrap and place it in the freezer. Leave it there for at least 20 minutes. The liquid should be runny but ice-cold. If it starts to freeze around the edges, that’s okay. Meanwhile, melt the chocolate in a double boiler. Remove the bowl of chocolate from the boiler and let it cool to room temperature. Open the small can of peas, collect the pea water, and place the peas in a glass jar back in the refrigerator to eat later. Whip the pea water with an electric whisk. While whipping, add a packet of cream stabilizer to help the foam hold. You can also use double the amount instead of 60 ml. The mousse will then be a bit fluffier. Take the container of coconut milk out of the freezer and whip it with a clean electric whisk. Meanwhile, add a sachet of cream stiffener. I didn’t get the consistency quite as stiff as really stiff whipped cream, more like lightly creamy whipped cream, but that’s fine too. Apparently, the colder the coconut milk is and the more fat it contains, the firmer the cream you get. As soon as the chocolate mixture feels lukewarm, add the sunflower oil (or other nut oil) and stir in. Only now fold in the coconut cream until the cream and chocolate have combined into a mass, then carefully fold in the pea foam until the foam and chocolate have also combined into a fluffy mass. Chill the mixture for at least 2 hours. Variation: Once the chocolate has melted and you’ve removed it from the heat, you can add things like raspberry or blueberry puree, vanilla, etc. Stir these into the not-quite-so-hot chocolate until a homogeneous mixture is formed. Follow the other steps as described. Note: And don’t worry, you won’t taste the peas later. Instead of pea water, you can also use chickpea or white bean water for the foam, or any canned product that contains about 10% protein. If you use less cream stabilizer when whipping, the mousse will be lighter and softer; if you use more, it will be firmer. If you’re in a hurry and don’t have time to chill, you can also add a third packet of cream stabilizer to the pea foam. After you’ve folded the foam into the chocolate, the mousse will be firm and ready to eat in just a few minutes in the fridge.