How to Summer Appetizing Vegan spicy chocolate mousse

How to Summer Appetizing Vegan spicy chocolate mousse Delicious, fresh and tasty.

Vegan spicy chocolate mousse. Spicy Vegan Chocolate Mousse is a decadent, chili and cinnamon infused dessert to share with someone special. Mexican cuisine is famous for its use of chocolate and chili in both savory and sweet dishes. Mexican Hot Chocolate is famous for adding warming spices to a sweet dish.

I've been super excited to share this minimal ingredient recipe with you guys!

It's a combination of sweet and spicy while being smooth and creamy at the same time.

What a better way to use the brine instead of letting it go to waste. #dinneratmatlohas Vegan Chocolate Mousse Ingredients.

You can have Vegan spicy chocolate mousse using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Vegan spicy chocolate mousse

1. It’s 1/2 cup of aquafaba (chickpea water from a can).

2. It’s 3 tbsp of milk.

3. You need Pinch of Cayenne pepper.

4. Prepare 80 g of dark chocolate.

This easy vegan chocolate mousse calls for just three ingredients, no aquafaba, avocado, or tofu required.

I like to add a tablespoon of dutch cocoa powder for a richer flavor, but you can skip it if you don't have any on hand.

Be sure to use full-fat canned coconut milk or coconut cream for best results.

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Vegan spicy chocolate mousse step by step

1. Take your chickpea water and start whipping it up with a blender until stiff peaks form. (I used a hand blender so it took about 20 minutes to get it to this stage).

2. Chop up your dark chocolate and place in a bowl along with the milk and Cayenne pepper..

3. Once your chocolate is melted, let it cool a bit before you start adding it into your whipped aquafaba. fold the chocolate and aquafaba gently in each other till well combined..

4. Scoop your mousse into your preferred bowls. Then cover with clingwrap and let it chill in the fridge for 1 1/2 hours before serving. You can top this dessert with some nuts, or goji berries or even enjoy as is!.

If you like the mousse to be a bit less sweet or more bitter, use less sweetener.

Firstly strain the excess fluid out of the silken tofu.

I always go for the soft silken tofu for this recipe.

You don't need to press the additional fluid out, this type of tofu wouldn't hold pressure and the little bit of extra fluid really helps get the right consistency.

Smooth and creamy chocolate mousse made vegan by using silken tofu as the base.