Vegan Bean Chocolate Mousse with Evoo
Serves 6-8 persons
Total time: 45 minutes
Prep time: 15 minutes + 30 minutes cooling time
We keep seeing our evoo used in sensuous-looking chocolate mousses all over the internet, and we couldn't resist showing you our very own take on it. This is our 100% vegan and magically BEANified choc mousse. No eggs, no cream, and not even any silky tofu. Just plain old, lovely, cheap, sustainable, nutritious beans!
It's a rich chocolate mousse to enjoy after a wholesome dinner or as an afternoon snack. There are two rules when making it: use high-quality dark chocolate and whip it until the mousse becomes so airy it melts in your mouth. Besides, it will require exactly 15 minutes, opening up an entire world of toppings to enjoy.
Ingredients
480g cooked black or red kidney beans (2x400ml can of beans, drained and rinsed)
300g 70% dark chocolate
2 tbsp Honest Toil extra virgin olive oil
250ml milk of choice (we used pea protein milk)
Toppings
Extra virgin olive oil
Flaky sea salt
Cocoa nibs
For further exploration:
A shot of espresso
Seed oils, like pumpkin or toasted sesame
Fruit syrups, like raspberries, blackcurrant, or sour cherry
Toasted hazelnuts, pumpkin seeds or almonds
Whole fruits, if in season: fresh berries or red stonefruits
Pink peppercorns
Liquid smoke
Method
- In a small saucepan, heat the milk on low-medium heat. Break up the chocolate and add to the milk. As the chocolate starts to melt, remove from the heat.
- Using a spatula, stir the mixture until you have a smooth and thick chocolate mixture.
- Add the melted chocolate, beans, and olive oil to a food processor or a blender and mix until it’s completely smooth, for about two minutes.
- Pour the mousse into a freezer-friendly container and place it in the fridge for about 30 minutes to cool down. You can freeze it for up to 9 weeks; just remember to thaw before serving.
