I know, I know…I’ve been saying that it is way too hot for chocolate desserts these days, but it turns out that 6th of July was world chocolate day so this is a timely (almost) and a fitting tribute, don’t you think?
With the aid of aquafaba magic, I created an airy black forest-inspired chocolate mousse that’s 100% vegan. This intensely chocolatey and creamy mousse goes super well with some drunken cherries and a small dollop of whipped coconut cream. It’s a pretty rich and decadent dessert so if you don’t have a massive sweet tooth, divide the mousse between 6 glasses and squirrel surplus portions away for the days to come – they’ll be a perfect little treat when your sweet tooth starts demanding something sweet again – trust me, I’m speaking from experience here 😉 . To balance the sweetness and richness of this dessert, I recommend using sour cherries if you can find them as they will a provide a much needed contrast.
170 g / 6 oz dark (70 % cacao) chocolate 135 ml / ½ cup + 1 tbsp aquafaba, homemade or from a tin 135 ml / ½ cup + 1 tbsp coconut cream 2 tbsp caster sugar (optional)*
CHERRIES
400 g / 14 oz sour or sweet cherries*, halved and pitted 4 tbsp Kirsch (subtly sweet cherry brandy)
COCONUT WHIPPED CREAM
240 ml / 1 cup coconut cream**, chilled in the fridge for min 48 hrs 1-2 tbsp icing sugar, to taste chocolate shavings, to decorate (optional)
CHERRIES COCONUT WHIPPED CREAM ASSEMBLY
Mousse recipe is based on my earlier chocolate mousse recipe.
