Black Bean Chocolate Mousse
This creamy Vegan Chocolate Mousse is made with black beans, hazelnut butter, and coconut oil for a rich chocolate dessert without dairy. Ready in just 5 minutes plus chilling time, it's topped with vegan crème fraîche and toasted hazelnuts for the perfect plant-based treat. Serve in small jars for an elegant presentation that chocolate lovers will adore!
Equipment
- 1 high-speed blender
- 1 spatula
- 1 Small serving jars or glasses
- 1 Can Opener
- 1 Fine mesh strainer
Ingredients
For the Vegan Chocolate Mousse:
- 1 8.5-oz can black beans (240g drained weight) drained & rinsed well
- 3 tablespoons hazelnut butter
- 2 tablespoons agave syrup
- 1 tablespoon coconut oil melted
- 1 tablespoon vegan chocolate spread
- 2 tablespoons espresso (1 fl oz / 30 ml)
- 1.7 fl oz plant milk (3.5 tablespoons / 50 ml) e.g. hazelnut
- 1 tablespoon cocoa powder
- 1 pinch salt
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
For Decorating:
- 1-2 teaspoons vegan crème fraîche
- dark chocolate shavings
- toasted hazelnuts
Instructions
- Drain the black beans from the tin and rinse them thoroughly under cold water until no more foam appears. This step is crucial to remove any canned flavor that might affect your vegan chocolate mousse.
- Transfer the rinsed beans to your blender. Add the hazelnut butter, agave syrup, melted coconut oil, vegan chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice. Make sure the coconut oil is fully melted for the best incorporation.
- Blend on high speed until completely smooth and creamy. Stop the blender regularly to scrape down the sides with a spatula. Continue blending until you achieve a silky, mousse-like texture with no bean pieces visible.
- Carefully spoon or pour the chocolate mousse mixture into small individual serving jars or glasses. Fill them about three-quarters full to leave room for toppings.
- Cover each jar with a lid or plastic wrap and place them in the refrigerator for at least 2 hours. This chilling time is essential for the mousse to set properly and develop its full flavor profile.
- While the mousse is chilling, prepare your toppings. If using hazelnuts, lightly toast them in a dry pan over medium heat for 3-4 minutes until fragrant, then roughly chop them.
- Just before serving, add a small spoonful (1-2 tsp) of vegan crème fraîche on top of each mousse. Sprinkle with the toasted hazelnuts and add some vegan chocolate shavings for an elegant finish.
- Enjoy your vegan chocolate mousse straight from the refrigerator for the best creamy texture and chocolate flavor. Serve with small spoons to savor every bite of this indulgent plant-based dessert.
Notes
- Storage - Keep any leftover mousse in the refrigerator for up to 3-4 days in an airtight container. The flavors actually develop further after the first day.
- Make Ahead - This vegan chocolate mousse can be prepared up to 2 days in advance, making it perfect for dinner parties or meal prep.
- Serving Size - This recipe makes 2-4 servings depending on the size of your jars. For dinner parties, smaller portions in shot glasses work beautifully.
- Texture Tips - For an extra silky texture, ensure your blender is completely clean and dry before starting. Any moisture can affect the consistency.
- Presentation - Layer the mousse with fresh berries in clear glasses for a beautiful visual effect that complements the rich chocolate flavor.
- Substitutions - If hazelnut butter isn't available, almond or cashew butter works well too. The flavor profile will change slightly but remain delicious.
- Allergen Information - This recipe is naturally dairy-free and egg-free. Ensure your chocolate products are certified vegan if serving to strict vegans.
- Flavor Variations - Add a drop of peppermint extract for a mint chocolate version, or orange zest for a chocolate orange variation.
- Kid-Friendly Version - Omit the espresso and increase the chocolate spread by 1 tablespoon if making for children.