Haunting Vegan Chocolate Mousse: A Halloween Treat
Indulge in a delicious Haunting Vegan Chocolate Mousse, perfect for Halloween. Easy to make, gluten-free, and packed with ghostly flavour.
Equipment
- 1 Blender
- 1 Oven
- 1 Oven tray with baking paper
- 1 Rolling Pin
- 1 Sharp knife
Ingredients
Chocolate Mousse
- 300 gr Silken tofu drained
- 150 gr Extra Dark Chocolate
- 1 tbsp Golden Syrup or Maple Syrup
- 2 tpsp Cocoa powder
- splash Vanilla extract
- pinch salt
- pinch Flaky salt optional
- splash Vegetable Milk optional
Grave biscuits
- 150 gr Coconut flour You can use rice or almond too, I just love the coconut and chocolate paring!
- 120 gr Vegetable Butter
- 50 gr Cane sugar
- 1 tsp Vanilla extract
- half Unwaxed lemon zest
- 1 tbsp Cocoa powder
- 4 tbsp Vegetable Milk Coconut or Soy would work best
- Black food colouring optional
Sugar bones
- 2 tbsp Icing sugar
- splash Fresh cold water
- 1 drop Lemon juice optional
Instructions
Chocolate Mousse
- Melt the dark chocolate either in the microwave or in Bain Marie. Once melted, Drain your silken tofu and add both chocolate and tofu to the blender with all the other ingredients listed above. When it's cool, the mousse gets a bit more solid so if you want it to stay a bit more creamier, add a splash of milk! Transfer it to an airtight container and store in the fridge for about 1h.On a normal day, I would tell you that this is it, your mousse is ready! However, it's spooky time so we want to Halloweenify this dessert. Let's now look at all the creepy garnishes 🎃
Graveyard Biscuits
- P.S: This is a modified version of my Spooky Gluten-Free and Vegan Biscuits recipe. If you want even more scaringly delicious treats Feel free to have a cheeky look at that one!Aaaaanyways, In a medium bowl, combine the flour, the sugar and the lemon zest. Mix well.
- Add the vanilla extract and butter. If you're using vegetable butter derived from oils, make sure it's cold and not too soft to avoid the dough melting before you can shape the biscuits! Slowly add the vegetable milk to combine the mixture. Once all the ingredients are well combined, form a ball.Note that coconut flour will make the dough very crumbly, don't worry, this is normal for most gluten-free vegan concoctions. So you may need to add more or less milk according to how your dough is behaving!Cut your dough in half. Wrap one of the halves in foil or plastic wrap and store in the fridge. Grab the other half and add the cocoa powder. Quickly combine the powder with the dough. You should have a nice chocolatey brown colour at this point! Wrap in foil and store in the fridge.Leave the two dough balls in the fridge to rest for at least 10 minutes.
- Preheat the oven to 160℃ on a static setting. Once the 10 minutes have passed the dough should be hard enough to hold shape but soft enough to roll it out. Dust a bit of gluten-free flour on your worktop and roll both balls of dough out, separately, to form two sheets of 5mm circa in thickness. You can choose to have it thicker if you want, just keep in mind that the biscuits will take a bit longer to cook!Cut both doughs into little gravestones, about 6x4cm or 2.3x1.5 inches. You can cut the chocolate ones a bit less finely because we're going to smash some of the chocolate biscuits to make the uneven dirt ground on top of our mousse!Cook for 12-15 minutes until lightly browned or crispy. Keep the biscuits in check as they might cook faster or slower, depending on the oven you're using. Do not overcook these as they will get quite dry - speaking from experience 😅
Sugar bones
- In a small bowl add the icing sugar, a little bit of water and if you want, the lemon juice. Make sure not to add too much water, we want the icing to be firm enough to be shaped into little bones.With a small round nozzle on a piping bag or by freehand (I make mines with a tea spoon!) carefully shape your bones and let to dry on a clean surface in the fridge for at least 20 minutes.
The assembly
- You now have all the different parts, it's time to build our haunting mousse!Scoop the mousse into a clear drinking glass, leaving a little space at the top for the chocolate crumbs. Grab a black colouring or a bit of that melted chocolate we used before, and write the RIP text on top of the plain biscuits. The messier the spookier! Secure one tombstone biscuit close to the rim of the glass. Smash some chocolate biscuits into small crumbs and sprinkle them on top of the mousse, with a bit of sugar and cocoa powder creating a layer of dirt. Place a sugar bone in front of the tombstone to finish the composition!
- Your Haunting Vegan Chocolate Mousse is ready to be enjoyed!Consume immediately.If you have some mousse left, store in an airtight container for up to 2 days.For the leftover biscuits, store in an airtight container in a cool dark place for up to 3 days or enjoy them with your tea and coffee!
