Vegan Double Chocolate Mousse Cheesecake

I have to tell you, I’m so proud of this baby <3

This dessert is really heavenly, soft, rich and really really easy to make; in fact I’m translating this recipe in Italian, in order for my mum to replicate it easily 🙂

Ingredients (for a 18 cm mould, hinged)

Base:

160 gr Oreos

50 gr Vegan Butter

Mousse 1:

100 gr Dark Chocolate 70%

1 can Coconut Milk

100 gr Plant Based Milk (Hemp)

30 gr Icing Sugar

5 gr Agar Agar

Mousse 2:

150 gr Dark Chocolate 70%

1 can Aquafaba

Pistachios and/or chocolate shaving for decoration.

Method

Step 1:

In a food processer crumble the cookies for a few seconds.

Weight the margarine in a glass bowl and melt it in the microwave (15 seconds 800W).

Combine cookies crumble and melted margarine.

Spread the mixure at the bottom of the mould (coated with baking paper) and let it set in the freezer for at least 15 minutes.

Step 2:

In the meantime melt the 100 gr of dark chocolate (2ish minutes at 350/400W), add the icing sugar and coconut cream*. Whisk well and set aside.

In a small pot heat the milk for a few seconds, and add the agar agar powder.

Mix well.

Combine the milk and the melted chocolate mixure.

* To obtain coconut cream out of a tin of coconut milk simply refrigerate the tin overnight and scoop out the condensed cream, being careful not to include water.

Pour the mousse on top of the cookie base.

Chill in the freezer for at least half an hour.

Step 3:

Whisk the aquafaba into stiff peaks, ideally into a mixture so stiff that if you turn the bowl upside down it doesnt’ fall out.

As soon as it reach this lovely and smooth meringue texture…

…combine it with melted chocolate (2:15/20 minutes at 350/400W), a spoonful at the time.

This mousse is so pefect with just these two ingredients that you don’t have to add anything to flavour it. Although feel free to add a spash of vanilla extract and/or chilli powder for an extra kick!

Pour the mixture on the previous layer of mousse, decor with some chocolate shot sauce and crumbled pistacchios. Let it set for at least a couple of hours before diggin’ in!

It totally worth the wait, trust me!!

Cut it in 6 or 8 servings (I opted for the greedy option as you can see)…

 …serve&enjoy!

Italian Version

Ingredienti per uno stampo a cerniera da 18 cm:

Base:

160 gr Biscotti Oreo

50 gr Margarina Vegetale

Mousse 1:

100 gr Cioccolato Fondente al 70%

1 Barattolo di Latte di Cocco

100 gr Latte Vegetale

30 gr Zucchero a Velo

5 gr Agar Agar

Mousse 2:

150 gr Cioccolato Fondente al 70%

1 Barattolo di Aquafaba (acqua dei ceci)

Decorazione: Pistacchi e/o scaglie di cioccolato.

Procedimento:

Step 1: 

Polverizzare i biscotti in un robot da cucina.

Misurare la margarina in un contenitore di vetro e scioglierla in microonde per 15 secondi a 800 W.

Aggiungere i biscotti alla margarina, mescolare bene e foderare la base della tortiera (precedentemente rivestita da carta da forno).

Porre in freezer per almeno 15 minuti.

Step 2:

Nel frattempo sciogliere i 100 grammi di cioccolato fondente della prima mousse per circa 2 minuti a 350/400W al microonde.

Aggiungere lo zucchero a velo e la panna di cocco*. Montare per qualche secondo e mettere da parte.

In un pentolino riscaldare il latte a fiamma bassa e aggiungere la gomma agar agar.

Mescolare bene e combinare col resto del preparato.

*per ricavare della panna di cocco a partire da un barattolo di latte di cocco, bisogna semplicemente refrigerarlo il giorno prima ed estrarre con un cucchiaio la parte superficiale che si sarà solidificata, facendo attenzione a non includere l’acqua sottostante.

Versare il composto sulla base di biscotti, che si sarà solidificata, e porre in freezer per almeno 30 minuti.

Step 3:

Sciogliere il restante cioccolato per 2 minuti e 15/20 secondi a 800W nel microonde.

Montare a neve l’aquafaba finché si ottiene un composto fermo in modo che, capovolgendo il contenitore, non cada via.

Aggiungere l’aquafaba montata a neve al cioccolato fuso, un cucchiaio alla volta.

Versare anche l’ultima mousse nello stampo e decorare a piacere con pistacchi sbriciolati e/o scaglie di cioccolato fondente.

Porre in freezer per almeno un paio d’ore: fidatevi, vale la pena aspettare!

Ricavare dalle 6 alle 8 porzioni e servire 🙂

2 comments

  1. So… I made this cake for my boyfriend’s sister birthday yesterday (she gluten free and vegan) I substituted Oreos for wheat and dairy free chocolate chip cookies, and vegan butter for rapeseed oil as I didn’t have vegan butter. The recipe was super easy to follow and everyone loved it, the whole cake was demolished in 10 minutes 😊. Thanks for posting the recipe, I will definitely be making it again 👌🎂

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