Vegan Baileys Chocolate Mousse
You don’t need eggs or cream for silky chocolate mousse. Aquafaba whips into airy peaks just like egg whites.
The vegan Irish cream adds boozy sweetness without overpowering the chocolate. This sets up firm but stays creamy.
Aquafaba Creates Perfect Foam
Chill your bowl and beaters for 30 minutes before whipping aquafaba. Cold equipment helps the chickpea liquid hold air bubbles longer. Whip for 8-10 minutes until stiff peaks form. The foam should look glossy and hold its shape when you lift the beaters.
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Melting Chocolate Without Seizing
Use a double boiler or microwave in 30-second intervals. Stir constantly once chocolate starts melting. Add coconut cream gradually while chocolate is still warm but not hot. Too much heat will break the emulsion and create grainy texture instead of smooth mousse.
Folding Preserves Airiness
Add one-third of the whipped aquafaba to the chocolate mixture first. This lightens the dense chocolate base. Fold remaining aquafaba in two additions using a rubber spatula. Cut down through center, sweep across bottom, then fold over. Rotate bowl quarter-turn and repeat.
Temperature Prevents Deflation
Let chocolate mixture cool to room temperature before combining with aquafaba. Hot chocolate will deflate the foam instantly. Test by touching the bottom of the bowl – it should feel neutral, not warm. The cooled mixture holds the air bubbles you worked to create.
Getting Maximum Volume from Aquafaba
- Save aquafaba from low-sodium chickpeas for better whipping results – too much salt interferes with foam stability.
- Double the recipe easily, but whip aquafaba in batches to ensure proper volume and texture.
- Replace Irish cream with strong coffee and 1 tablespoon maple syrup for alcohol-free version.
Frequently Asked Questions
Will store-bought aquafaba work as well as homemade?
Yes, canned aquafaba often whips better than homemade because it’s more concentrated. Choose brands without added salt for best results.
How long does this mousse stay fresh?
Consume within 2 days for optimal texture. The mousse gradually loses volume but remains delicious for up to 3 days refrigerated.
Why did my mousse turn grainy instead of smooth?
The chocolate was too hot when combined with aquafaba, or you overmixed after adding the foam. Let chocolate cool completely next time.
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Vegan Baileys Chocolate Mousse
Ingredients
Garnish
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Medium saucepan
- Rubber spatula
- 6 individual serving glasses or ramekins
Instructions
- Whip aquafaba: Chill mixing bowl and beaters in refrigerator for 30 minutes. Place aquafaba in chilled bowl and whip on high speed for 8-10 minutes until stiff peaks form.
- Melt chocolate: Melt chocolate using double boiler or microwave in 30-second intervals, stirring between each interval until smooth. Remove from heat and let cool for 5 minutes.
- Combine chocolate mixture: Gradually whisk coconut cream into cooled chocolate until smooth. Add vegan Irish cream, powdered sugar, vanilla, and salt. Whisk until completely combined.
- Fold in aquafaba: Add one-third of whipped aquafaba to chocolate mixture and fold gently to lighten. Add remaining aquafaba in two additions, folding carefully to maintain airiness.
- Chill mousse: Divide mousse among serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Garnish and serve: Garnish with dark chocolate shavings before serving. Serve chilled within 24 hours for best texture.
Nutrition Facts
Per Serving (1 serving)
