Skip to content
Luker 43% Oat Milk Chocolate Mousse

Luker 43% Oat Milk Chocolate Mousse

Recipe by: Chef Jimmy MacMillan

Ingredients

120 g Luker 43% Oat Milk Chocolate
40 g Maple or Agave Syrup
2 g Vanilla Extract
40 g Plant-based Creamer (we used Oat Milk Creamer)
100 g Aquafaba (unsalted)

 

Instructions

1.) In a bowl over a double boiler, combine chocolate, syrup, vanilla extract, and plant creamer.

2.) Melt to combine. Stir well. Remove from hear. Cool to 95°F (35°C).

3.) In the bowl of a stand mixer with whip attachment, whip Aquafaba* for 8-10 minutes until stiff peaks form.

4.) Gently fold in 10% of Aquafaba meringue into chocolate mixture.

5.) Add the remaining 90% of Aquafaba meringue and fold from the outside of bowl to the inside until completely combined with chocolate mixture.

6.) Chill to set or fill glasses and/or mold then freeze to set.

*Aquafaba used is the strained liquid from chick peas, canned or fresh. 

Previous article Vegan Gluten Free Chocolate Cake with Luker 43% Oat Milk Chocolate Buttercream
Next article Luker 43% Oat Milk Chocolate Ganache