Gluten-Free Vegan Chocolate Mousse Cake - Rhian's Recipes (2024)

FAQs

What is vegan chocolate mousse made of? ›

Vegan Chocolate Mousse Recipe Ingredients

Dark chocolate baking chips - Provides the bold chocolate taste. I love to use Lily's dark chocolate baking chips, but any vegan-friendly chocolate will do. Coconut cream - Full fat coconut cream is crucial to create a luxurious, velvety texture without the need for dairy.

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

Cocoa powder – unsweetened cocoa powder is what I am using. A good quality cocoa powder brings out a very good flavor in the eggless brownie base. Greek yogurt – As it is an eggless recipe, I am using greek yogurt instead of eggs.

A chocolate mousse is a dessert made with whipped cream, chocolate, and sometimes egg yolks. It has a light and airy texture and is typically served chilled. On the other hand, a chocolate mousse cake is a cake with layers of chocolate cake and chocolate mousse, covered in a chocolate glaze or frosting.

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

Don't overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base.

Aquafaba – this works great in mousse – replace egg whites 1:1 – whip it first like you would egg whites, to stiff peaks, and you can replace any yolks in a mousse recipe with tapioca or cornstarch. Then fold the two mixes together to create a light, fluffy egg free mousse.

Texture: Mousse has a light and airy texture, while pudding is thick and creamy. Mousse is typically whipped to incorporate air, giving it a fluffy texture, while pudding is cooked on the stovetop or in the oven to create a thick and creamy consistency.

Why do they call it mousse cake? ›

Why Do They Call It Mousse Cake? The word 'mousse' itself comes from French which means 'foam', due to its foamy and airy character. As we have learned, all the air that is trapped into the mixture makes for a cake that is very light and fluffy in texture.

Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

Reading labels: Most mousses are not vegetarian friendly as they contain gelatine. Where once chocolate mousse was to be found on seemingly every upmarket restaurant menu in town, now it is not so common as more exotic flavours find favour.

Many mousse recipes call for gelatin to help set the mousse. (Agar agar can be an appropriate substitute should you be avoiding gelatin.) Other recipes, however, don't require any thickener at all; this is usually when the base ingredient is chocolate, which helps the mousse set firm.

Chocolate mousse contains gelatine and a compound to promote fast setting of the mousse. Compound A is such a setting agent. It has two acidic hydrogen atoms per molecule and is one of the six acids listed below.