Gluten-Free, Vegan, Blackberry and Almond Chocolate Mousse.

Blackberry and Almond Chocolate Mousse is one of those stop-in-your-tracks, take-a-pause, desserts. And it is gluten-free and vegan. Wonderful seasonal blackberries marry perfectly with slightly crunchy toasted almonds and a super-light, dark chocolate mousse.

Blackberry and Almond Chocolate Mousse is quick and medium difficulty to make but takes time to set in the fridge.

Perfect for any special occasion (or none!). Blackberry and Almond Chocolate Mousse needs no accompaniment. It is however, a great dessert to follow Grilled Nectarine Salad with Rocket and Walnuts or Winter Vegetable Salad With Walnut Dressing.

Allergy Information – Blackberry and Almond Chocolate Mousse

Blackberry and Almond Chocolate Mousse is celery free, coconut free, garlic free, gluten free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, vegan.

Top Tips – Blackberry and Almond Chocolate Mousse

When you think the chickpeas juice is sufficiently whipped carry on!!! It is really important to beat the chickpea juice until it is really, really stiff, and then beat it some more. The mixture should hold its shape completely and not move at all when the bowl is shaken. This can take quite some time.

The chickpea juice will also triple in volume so ensure you have a large enough bowl.

I recommend an electric whisk for the chickpea juice. It will take forever by hand.

You can get vegan dark chocolate in most supermarkets (in the ‘normal’ sweet isle or the ‘free from’ section depending upon the store) or in wholefood/ healthfood shops. Make sure you get a 70% cocoa solids chocolate that is quite bitter. Otherwise the mouse will be super-sweet.

Recipe – Blackberry and Almond Chocolate Mousse

Difficulty medium
Serves 6
Preparation time 30 minutes
Cooking time 0 minutes (takes one to two hours to set in the fridge)

Ingredients – Blackberry and Almond Chocolate Mousse

200 grams fresh blackberries
1 tablespoon almond liqueur (optional)
40 grams toasted slivered almonds
Juice from 2x 400 gram tins of chick peas (~300 millilitres of juice)
1 teaspoon cream of tartar
250 grams granulated (or caster) sugar
200 grams vegan dark (70%) chocolate

Method – Blackberry and Almond Chocolate Mousse

1. Place approximately two thirds of the blackberries in a small pan with one tablespoon of almond liqueur (or water) and cook gently until the blackberries soften. Do not allow them to soften too much and turn to jam
2. Allow the blackberries to cool and mix in approximately two thirds of the slivered, toasted almonds. Place the mixture into the bottom of six small serving bowls. Set aside
3. In a clean bowl place the chickpea juice and whisk until it doubles in size and becomes foamy (like shaving foam). This should take two to five minutes depending on the power of your whisk
4. Add the cream of tartar and whisk, then slowly add the sugar and continue to whisk. The volume will increase further
5. Keep whisking until the mixture becomes very glossy and stiff and it holds its shape (you can try the trick where you turn the bowl upside down and the mixture stays there). It will quadruple is size (at least)
6. Break the chocolate into pieces and gently and carefully melt – either in the microwave or on the hob in a glass bowl over a pan of simmering water. If using a microwave do it on a low power setting for 20 seconds at a time. Mix well as it can melt at different rates in the bowl. Ensure it is melted with no lumps
7. The chocolate should be as cool as possible but do not allow it to start to set. Carefully add one tablespoon of the chocolate to the chickpea mixture and fold in. Continue to add one tablespoon of the chocolate at a time and fold well until the mousse mixture becomes more uniform, then add the rest and fold in. Be careful not to over mix and reduce the volume
8. Place the mousse into the small serving bowls (on top of the blackberries and almonds) and place in the fridge to set for 1-2 hours
9. Remove from the fridge when ready to serve and top with the remaining blackberries and almonds. Serve.