Vegan Chocolate Mousse Recipe By Tasty

Steps:

• In a medium-sized bowl, beat aquafaba until stiff peaks form.
• Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.
• Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.
• Garnish with fresh strawberries or fruit of choice.
• Enjoy!

Steps:

• Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl., To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.

Steps:

• Rinse the tofu and place in a blender or food processor. Add the avocado, maple syrup and vanilla extract. Blend or process until smooth.
• Add the cocoa powder and blend or process again until smooth.
• Transfer the mousse to bowls. Top with fruit, nuts, chocolate chips, or whatever you'd like, and enjoy!

Steps:

• In a medium bowl, beat the aquafaba with a hand mixer until foamy.
• Add the sugar and continue to beat until medium peaks form.
• Add the vanilla and lemon juice and continue to beat until stiff peaks form.
• Combine with melted chocolate.
• Distribute the mousse into 3 cups (720 g) and chill for at least 3 hours, or overnight.
• Garnish with strawberries or fruit of choice.
• Enjoy!