Vegan Chocolate Mousse with Maple Walnuts is an amazing dessert made light and foamy like a traditional French Chocolate Mousse only completely dairy free and eggless.
First mash your avocado in a separate bowl and set aside.
To make a fluffy Vegan Chocolate Mousse we will make a light meringue mixture using chickpea brine. You separate the can of chickpeas (make a yummy hummus with these) and chill the remaining brine and the mixing bowl for at least 15 minutes in the freezer before use. This helps the chickpea brine (also called “aquafaba”) to form high meringue peak. Mix the chilled aquafaba on “whipping” or high speed you will see the brine turning into meringue and beat foamy. To stabilize the meringue slowly add Cream of Tartar to the mix. Continue mixing and add sugar a teaspoon at a time and keep beating until meringue has stiff peaks.
Now melt your chocolate, remember keep everything dry. Do not allow any water to contact your pot, glass bowl, spoon or it will seize and ruin your chocolate. Add coconut oil in a glass bowl over a pot of boiling water and carefully add chocolate. Gently stir chocolate and add cinnamon into melted chocolate mixture.
Pour melted chocolate into mashed avocado and blend until smooth. Slowly transfer the chocolate/avocado mixture in your vegan meringue bowl and very gently fold mixtures together to make your Vegan Chocolate Mousse. Finally pour your Vegan Chocolate Mousse into your serving dishes or dish, refrigerate.
Add walnuts to small fry pan on medium and add walnuts, roast slightly then add maple syrup. Stir the walnuts and syrup until the syrup has caramelized into a glossy coating on the nuts and is a deep golden color, keep an eye on this as you do not want to let it burn; otherwise you will have to start from scratch!
Place onto a sheet of baking paper, sprinkle with a little salt and allow to cool.
When you are ready to serve, simply place the caramelized walnuts on top of the mousse.