Vegan Chocolate Hemp Mousse

This vegan chocolate hemp mousse is the best out there! Silky smooth with a fluffy texture, this dessert is made with only six ingredients. It is filled with rich chocolate flavors and powerful superfoods for an irresistible vegan dessert that tastes good AND is good for you.

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Prep Time: 10

Chill Time: 4

Total Time: 4 10

Servings: servings

Calories: 413kcal

Author: Sarah McMinn

Cost: $10

Ingredients

½ cup Eaton Hemp Hemp Hearts
1 cup vegan chocolate chips
½ cup non-dairy milk
1 cup chickpea brine
2 tablespoons maple syrup
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Combine the hemp hearts and the soy milk in a small glass jar. Let soak for 10 minutes for the hemp hearts to become soft. Transfer to a high-powered blender and blend until smooth. Set aside.
Gently melt the chocolate in a double boiler or the microwave. Stir together until smooth. Stir in the blended hemp hearts and set aside.
In a separate bowl add the chickpea liquid and whip together with a handheld mixer for about 10 minutes into stiff peaks. You can also do this in a standup mixer with the whisk attachment. Slowly add the maple syrup and vanilla extract and whip again until well combined. Note: unlike egg whites, aquafaba can't be overwhipped so keep going until you achieve a stiff texture.
Gently fold the aquafaba into the melted chocolate with a spatula. It's normal for the aquafaba to deflate a bit, but try to keep as much volume as you can by not overmixing.
Transfer to 4 (4-6oz) serving glasses and refrigerate for at least 2 hours to allow the mousse to set. Remove from the fridge, garnish with coconut whipped cream and some grated chocolate and serve immediately.

Notes

Serving and Storing – Serve this vegan chocolate mousse as dessert after your main course or as a mid-day snack. I like to serve this mousse with homemade whipped cream and fresh berries. Store the leftovers in an airtight container in the refrigerator for up to four days.

Make in Advance - Feel free to make this mousse the day before. Just make sure to store it in the refrigerator until ready to serve. Wait to top the mousse with whipped cream until just before serving.

Recipe Tips

Feel free to substitute maple syrup with agave nectar. If you are doing this, cut the amount in half. Alternatively, if you like a more bitter flavor, omit the maple syrup all together.
Make sure to soak the hemp hearts for 10 minutes first so that they blend up smoothly.
Use high quality vegan chocolate for the best flavor.
To make this keto, use powdered Swerve and sugar-free chocolate chips. Fold in the swerve with the vanilla.

Troubleshooting

Why did my mousse not set? If the chocolate mousse did not set, then it is possible that the aquafaba deflated while folding in the other ingredients or it did not chill in the refrigerator long enough. If your aquafaba deflates, just beat the mixture again with the mixer.

Why is my mousse lumpy? If your mousse becomes lumpy, then it is possible the melted chocolate got too cool prior to folding in the aquafaba. Make sure the chocolate is still smooth and pourable before adding the aquafaba.

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