Vegan Chocolate Mousse
Weigh out the cashew nuts into a bowl. Pour over hot water until it covers the cashew nuts. Set to one-side to soak for 2 hours.
Drain the liquid from a tin of chickpeas and place the liquid in the fridge to chill for at least 2 hours. Save the chickpeas for making curries or hummus.
In a medium pan pour the Unsweetened Almond Breeze, maple syrup and add the cardamom pods. Place on the hob and gently simmer for 10 minutes. Remove from the heat and set to one side whilst you drain the cashew nuts.
Meanwhile whisk the 6 tablespoons of chilled aquafaba into stiff peaks – this will take at least 10 minutes.
Remove the cardamom pods from the infused Unsweetened Almond Breeze. Add the drained cashew nuts and infused Unsweetened Almond Breeze to a blender cup and blend until silky smooth. Return the blended mixture back to the pan. Then tip the finely chopped chocolate into the blended mixture and stir until the chocolate has completely melted. Allow to cool.
Now gradually pour the cooled chocolate mixture into the whisked aquafaba. Slowly fold the melted chocolate in using a metal spoon, until fully combined.
Pour the chocolate mousse mix into your choice of containers and place in the fridge to set for 4 hours or ideally overnight.
Serve once set. Keep chilled in the fridge and eat within 3 days.
This recipe uses Unsweetened Almond Breeze
100g cashew nuts
3 tablespoons maple syrup
200ml Unsweetened Almond Milk
5 cardamom pods
6 tablespoons chilled aquafaba (liquid from a tin of chickpeas)
100g dark 85% vegan chocolate, finely chopped