Vegan Chocolate Mousse Cake (2024)

FAQs

Why is my vegan chocolate mousse grainy? ›

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse.

This recipe only calls for only 3 main ingredients – tofu, dark chocolate and maple syrup! The darker the chocolate you use the better. I chose to go with a 90% cocoa variety. The mousse feels light but it's still quite rich so I would say this recipe makes enough to serve 4 people.

Instead of the gluten found in flour being used to provide structure, mousses generally use whipped egg white (sometimes whipped cream) for structure. Mousses can be baked or not baked, depending on the recipe. Pastries, including cakes, are always baked.

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens. Note that the texture may be quite different from doing this and won't be as light and airy.

If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

Agar Agar

This gelatin substitute is a good choice for desserts that don't end up totally solid, such as custards, puddings or mousses.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

There are two types of Mousse: sweet and savory. Sweet Mousse is usually made with chocolate or fruit and served as a dessert. Savory Mousse can be meat-based or fish-based and served as an appetizer.

Many mousse recipes call for gelatin to help set the mousse. (Agar agar can be an appropriate substitute should you be avoiding gelatin.) Other recipes, however, don't require any thickener at all; this is usually when the base ingredient is chocolate, which helps the mousse set firm.

Cake fanatics, try this new frosting technique: the naked cake. With barely-there icing, you can see all the goodness you're about to slice into.

Is mousse just whipped pudding? ›

Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.

One of the key factors that can lead to dense cakes is the incorrect ratio of ingredients. Baking is a science, and even a small deviation from the recipe can have a big impact on the final texture of your cake. Too much flour or not enough leavening agents like baking powder can result in a dense cake.

Arrowroot Powder

Also known as arrowroot starch, this substance is made from the root of the arrowroot plant. It can be used to thicken a variety of vegan dishes without changing the color or sheen of the dish. Therefore, it works especially well for thickening glossy vegan frostings and clear soups.

A runny mousse that won't set is caused by the opposite of the reason for grainy mousse. If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

3. What's the ideal texture for the chocolate mouse cake mixture? In this recipe, we will be using cornstarch instead of gelatin to thicken the mousse mixture. Compared with gelatin, cornstarch can bring the chocolate mousse cake a creamier texture, and allow it to be vegan friendly.

Moisture causes the chocolate to seize – this is where the chocolate becomes a solid, dull, grainy mass due to the water dissolving the sugar and the cocoa particles fusing.

If your easy chocolate pudding ends up grainy, there may be one of two issues. One is that some of the egg became scrambled when you were making the pudding. You can usually fix this by pushing the pudding through a fine mesh strainer. If that isn't the issue, the pudding probably just needs to be mixed more.

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

If the whipping is overdone, the cream's texture becomes denser and loses its volume. This isn't advisable for a mousse. The ideal texture is stiff peaks.