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A Yummy Recipe for World Chocolate Day

Rhythm108 World Chocolate Day vegan Chocolate Mousse easy recipe aquafaba

Vegan Mousse au Chocolat Recipe

Today is World Chocolate Day. So, to celebrate this special occasion in the best way, we’re sharing Rhythm 108’s delicious Mousse au Chocolat recipe!

With this simple recipe you can create chocolatey goodness using Rhythm 108’s Swiss Vegan Hazelnut Truffle Bar

Try this recipe as a traditional Mousse au Chocolat, or if you want a more impressive treat for this World Chocolate Day, use it to make a mousse tart.

Rhythm 108 exists to inspire big change through small treats - by championing taste, quality and innovation, and pioneering sustainability and ethics. From their bakery in the foothills of the Swiss Alps, they work with world-class Pâtissiers and Chocolatiers to create delicious vegan products, made with organic, gluten-free and 100% natural ingredients.

Their products are made slowly and by hand, using Swiss tradition and modern nutritional wisdom; resulting in treats that are not only better for you, but better for our planet.

To find out more about their products and story, visit rhythm108.com or find the rest of their range on Mighty Small.

Rhythm108 Swiss Vegan Truffle Chocolate Bar Vegan

Now on to the recipe...

Total Time: 25 mins

Servings: 8 small single portions (or 2 large portions!)

Equipment: Stand alone mixer or electric whisk

Ingredients

160 ml aquafaba (the water drained from one can of chickpeas)

165 g Rhythm108 Hazelnut Truffle Bar

25 g coconut oil

30 g – 60 g coconut sugar or maple syrup (optional / depending on desired sweetness)

Method

Melt the chocolate over a bain-marie at a medium temperature (45 degrees Celsius). Once melted add in the coconut oil and your choice of sugar (if using) and mix. Take off the heat.

Drain the tin of chickpeas and pour the liquid into your mixer (or beat by hand, but this is quite a workout!). Whisk on high speed for about 5 minutes or until it turns white and firm in texture. Wait until it forms peaks when you lift the whisk out.

Gently add the Hazelnut Truffle Bar chocolate and coconut oil mix to the aquafaba, folding it in carefully until the mass is homogenous. (Make sure here you don’t over mix or you will lose the air bubbles inside that give mousse its light texture)

Pour or pipe into ramekins or small glasses and place in the fridge to set. Remove 15 minutes before serving. Garnish with anything you like – from strawberries to hazelnuts, this is a versatile dessert. For a light, airy texture – this dessert is best eaten cold.

Rhythm108 Swiss Chocolate Truffle Bars Plastic Free Vegan

We hope you love this simple yet deliciously indulgent Mousse au Chocolat recipe! If you try it out, make sure to tag us @mightysmalluk and @rhythm108!

For more tasty chocolate and sweet treats, check out our Chocolate & Confectionery page – you might even find some ingredients to take your mousse to the next level!

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