Fluffy High Protein Vegan Chocolate Mousse Recipe (2024)

FAQs

Why is my chocolate mousse not fluffy? ›

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

The Ingredients

Silken Tofu OR avocado: A single package of firm silken tofu is all you need for this creamy silken tofu chocolate mousse. Alternatively, you can make a creamy avocado chocolate mousse with 340g ripe avocado for a soy-free option. Don't worry, you won't taste avocado at all!

You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn't turn into a chocolate pudding. Don't overdo it when it comes to thickening.

Nutritional value of protein puddings

Leucine, valine, and isoleucine amino acids, or branched-chain amino acids (BCAA), are present in these puddings. As our body cannot make these amino acids independently, protein powder is crucial in ensuring that our body receives adequate amounts.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

"Try using [a mousse] on damp hair before you blow-dry, spraying at the root for extra lift," says Grenia. "It's super easy to use, so you can control the amount of power from the product." Dispense a golf ball-sized amount of product into your hand. Apply in sections, starting at the nape of the neck and working down.

If you whip to medium or stiff peaks, you run the risk of overwhipping during the folding process and ending up with grainy mousse at best and chunky buttery mousse at worst. Ew. Consider whipping the cream by hand so you can more closely watch the texture and stop before over-whipping.

Here's how to do it, with a few additional notes. Chill the coconut milk: Place your can of coconut milk in the refrigerator for 1-2 days before making this whipped cream. You want the cream to harden and separate from the coconut water. Chill your mixing bowl: Heat is the arch nemesis of coconut whipped cream.

Carrageenan, Carrageen, or Irish Moss

Where it's often used: Soft jellies, puddings, mousses, soups, ice creams, and dairy products. Flavor and texture: Flavorless and sets things more softly than regular gelatin; melts in the mouth.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

Why is mousse so fluffy? ›

The creaminess of the mousse comes from the incorporation of air into the mixture during the whipping process, which creates a light and fluffy texture. The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel.

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

Based on daily protein need consume 1 – 2 portions per day, in between meals. Maximum 2 portions per day. Do not exceed the recommended dosage.

How much protein do you need? Anywhere from 10% to 35% of your calories should come from protein. So if your needs are 2,000 calories, that's 200–700 calories from protein, or 50–175 grams. The recommended dietary allowance to prevent deficiency for an average sedentary adult is 0.8 grams per kilogram of body weight.

Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.

If they are over-whisked to stiff peaks it will be difficult to mix them evenly into the chocolate without deflating the mix, resulting in a flat, streaky mousse. Avoid graininess. If your recipe calls for sugar, try using icing sugar to prevent the final mousse from having any trace of the undissolved granules.

To mix a mousse, the whipped cream has to be gently folded in with the other ingredients using a spatula until it's properly mixed and there are no streaks. Do not mix vigorously as it will completely ruin the texture of the mousse.

If you whip to medium or stiff peaks, you run the risk of overwhipping during the folding process and ending up with grainy mousse at best and chunky buttery mousse at worst. Ew. Consider whipping the cream by hand so you can more closely watch the texture and stop before over-whipping.