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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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[-] Arcanepotato@crazypeople.online 7 points 2 weeks ago* (last edited 2 weeks ago)

Seconding the silken tofu for mousse. The yolk is intended to stabilise the airy egg whites, and silken tofu has a similar structure. For some reason the shelf stable boxes are recommended for this and I do find they are better but I can't defend that statement 😅

My normal recipe is just silken tofu, cocoa and sugar so I have no direct experience with using both tofu and aquafava. Please update us if you try it!

[-] pomegranatefern@sh.itjust.works 3 points 2 weeks ago

The shelf stable boxes are the only place I've ever found firm silken tofu. Silken tofu from the fridge is always very soft, and the refrigerated firm tofu is never silken. I think that's probably the key here.

[-] Arcanepotato@crazypeople.online 4 points 2 weeks ago

Yes! Thank you, I forgot that it is "silken firm" not just silken. I just grab the box without thinking 😅

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

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