Ideal for EatingEating ethically while eating great!

Since giving up eggs completely, I have been mentally working on a recipe for delectably rich vegan chocolate mousse. I knew it would be based on whipped cashew cream. But I've been wondering if there was something I could do to replicate the texture that beaten egg whites imparts. I'll have to spend some time noodling around in the kitchen (with the Vita-Mix). But in a pinch tonight, I came up with something that definitely works. It tastes richly chocolately, and yet the texture is quite light.

Ingredients

1 cup whipped cashew cream

2 - 3 ounces high quality vegan chocolate (bittersweet)

1 tablespoon (give or take) unsweetened Dutch process cocoa powder

1 - 2 teaspoons agave syrup

Directions

The whipped cashew cream should ideally be made in advance and kept in the fridge for several hours or a few days. Grind up the chocolate into small pieces. Blend on high with whipped cashew cream, cocoa and agave syrup until smooth and creamy.

I ended up with a few chunks of chocolate from not grinding the chocolate enough. But I don't mind "chocolate chunk" mousse. You could melt the chocolate first. Add in 1/4 cup of whipped cashew cream and let the mixture cool. Then blend chocolate mixture with remaining whipped cashew cream and other ingredients. This way you'll end up with a very smooth mousse. But you'll have to let the chocolate mixture cool first. If it's warm, it will melt the whipped cashew cream during blending. Of course, the chocolate mixture must be soft and somewhat creamy to be able to blend it. If it starts to harden as it cools, add in more whipped cashew cream to prevent hardening.

Enjoy!