Gluten-Free Vegan Chocolate Mousse Cake - Rhian's Recipes (2024)

FAQs

What is vegan chocolate mousse made of? ›

The magic ingredient is coconut cream! Coconut cream gives you all the richness of heavy cream, and it's great at trapping air bubbles. As a total chocaholic who absolutely LOVED her chocolate mousse growing up, I can say with absolute certainty that this vegan chocolate mousse is as good as the real deal.

Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.

I recommend freezing it while it's still in the pan, wrapped tightly in a layer of plastic wrap, plus foil. Note that because the mousse recipe contains gelatin, it will not freeze completely solid. Thaw the chocolate mousse cake in the fridge before removing it from the pan and serving.

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.

A chocolate mousse is a dessert made with whipped cream, chocolate, and sometimes egg yolks. It has a light and airy texture and is typically served chilled. On the other hand, a chocolate mousse cake is a cake with layers of chocolate cake and chocolate mousse, covered in a chocolate glaze or frosting.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Some of the most useful gluten-free flours include potato flour, tapioca flour, rice flour, cornflour and buckwheat flour, all with their own characteristics. Potato and cornflour have good binding properties whereas fine rice flour can be used to provide bulk.

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.

What is the difference between pudding cake and mousse cake? ›

Mousse and pudding are both creamy desserts that are made with milk or cream, sugar, and other flavorings. However, there are some key differences between the two: Texture: Mousse has a light and airy texture, while pudding is thick and creamy.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

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.

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.

Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

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.

Mousses. Even creamy, chocolate mousse isn't safe from secret meat products. Most supermarket mousses contain gelatine to help the setting process. However, it's seriously easy to avoid this unexpected add-on, if the mousse is whipped thoroughly and chilled adequately in the fridge.

Chocolate mousse contains gelatine and a compound to promote fast setting of the mousse. Compound A is such a setting agent. It has two acidic hydrogen atoms per molecule and is one of the six acids listed below.