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Can you help me veganised my chocolat mousse recipe? (sopuli.xyz)
submitted 2 weeks ago by BruceLee@sopuli.xyz to c/veganhomecooks@lemmy.world
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I'm pretty sure aquafaba would replaced egg whites but the non-vegan recipe required some egg yolks as well.

Here is the recipe so you can see how they are use.

spoiler

The chocolate is melted using a water bath and left to cool slightly while the aquafaba is whipped. When it is whipped the egg yolks are quickly mixed in the chocolat so it form what looks like a heavy cake batter. The batter is then incorporated in the whipped aquafaba and lets to set at least 6 hours before consumption.

What could I use to replaced the egg yolk? Should I live dangerously and try to simply omit it?

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[-] PlantJam@lemmy.world 4 points 2 weeks ago

I googled a few recipes and most of them use coconut cream, like this one: https://www.connoisseurusveg.com/vegan-chocolate-mousse/

[-] BruceLee@sopuli.xyz 2 points 2 weeks ago

From my experience non-vegan cream-based mousse won't hold very long. Does whipped coconut cream hold better than dairy cream?

[-] pomegranatefern@sh.itjust.works 4 points 2 weeks ago

Side note, but in my comparative experience, whipped coconut cream actually keeps better than dairy whipped cream. When I had dairy whipped cream, it would get watery and go flat in the fridge, while whipped coconut cream was actually better after a day in the fridge.

[-] BruceLee@sopuli.xyz 4 points 2 weeks ago

Thank you for making it clear. I think I might try to replace just the yolks by coconut cream.

[-] PlantJam@lemmy.world 3 points 2 weeks ago

I haven't tried the recipe myself. Maybe you could use the coconut cream as an egg yolk substitute? Aquafaba is a pretty well known whipped egg white replacement.

[-] BruceLee@sopuli.xyz 2 points 2 weeks ago

That a good idea
That way I won't have to try a completely different recipe.

this post was submitted on 26 Aug 2026
14 points (100.0% liked)

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