Easy vegan pralines with vegan chocolate mousse filling. Crisp chocolate is coating what feels like a cloud in your mouth… And the best part is that this recipe only requires 2 ingredients: aquafaba and dark chocolate.
How to make the best vegan chocolate mousse
All you need is dark chocolate and aquafaba. Aquafaba is the liquid in which chickpeas have been cooked. You can obtain it by draining a can of chickpeas and collecting the juice you would normally discard. More infos on aquafaba and its foaming capacity here!
Tips to make a successful vegan chocolate mousse
- Let the chocolate cool down: this is SO important! If you stir in the aquafaba while your chocolate is still (slightly) hot, it will firm up right away and not stay fluffy.
- Weigh your aquafaba before foaming: adding too much aquafaba will make the mousse too fluffy and liquidy, while adding too little will make it very dense.
- Do not stop beating as soon as it becomes foamy: use an electric mixer to beat the aquafaba for at least 7 minutes. I recommend setting a timer. I know this is quite long, especially if (like me), you’re very impatient. However, beating the aquafaba long enough will give it hold and make your mousse fluffy.
- Let it sit long enough: letting the mousse rest in the fridge for at least 4 hours will help it firm up. I usually let it sit overnight.
Note: I noticed that the stability of the foam can vary between different brands of canned chickpeas. I recommend trying my vegan chocolate mousse first to see if you obtain a satisfying result with the brand you're using. If not, try again with another brand.
How to easily make homemade pralines
Making these easy vegan pralines may sound like a bit of work, but it is worth all the effort! It's a really fun recipe to make on a cosy Sunday afternoon or during the holidays.
- Make my 2-ingredient vegan chocolate mousse using dark chocolate and aquafaba.
- Pour the mousse in an ice-cube tray and let sit in the fridge for at least 4 hours or overnight. This step allows the mousse to firm up.
- Freeze. When firmed, freeze the pralines for about 30 to 60 minutes. This will allow you to easily unmold them.
- Unmold the frozen chocolate mousse by removing it from the ice cube tray. I recommend using a silicon ice cube tray and gently pushing them out of the mold. If using a plastic ice cube tray, you might need to briefly (!) run it under hot water and/or tap it against a flat surface and/or use a knife to pop the praline out of the tray. This might however damage the shape of the chocolate mousse...
- Coat with dark chocolate: melt some dark chocolate and quickly dip the pralines to coat them evenly.
- Store in the fridge.
My tips for making vegan pralines
Here are all the steps to follow to make your own vegan pralines with chocolate mousse filling:
- Use a silicon ice cube tray: I highly recommend using a silicon ice cube tray instead of a plastic one, as it makes removing the pralines much easier.
- Make sure the pralines are completely frozen: before removing them from the ice cube tray, make sure they are completely frozen. They should slide right off.
- Be quick: when coating the pralines, you must be quick. I like to work in sets of 6 pralines. I unmold 6 pralines at a time and keep the others in the freezer. I only melt part of the chocolate. I quickly coat the pralines with chocolate using two teaspoons. The chocolate hardens very quickly on the frozen pralines. Then I repeat the same process until all the pralines are coated.
- Dispose them on parchment paper after coating: avoid putting them directly on a plate after coating. The chocolate might stick to the plate and you might break the praline when trying to remove it. Instead, line a plate with parchment paper and place them on it until solid. Gently remove from the parchment paper for serving.
How to store the pralines
When coated, wait about 10 minutes for the chocolate to harden. Serve right away or keep them on a plate or in a container (preferably still on parchment paper) in the fridge until serving time. You can store these vegan pralines for several days in the fridge.
You can keep the praline for up to 30 minutes out of the fridge when serving. After that, the mousse inside will not be as firm anymore.
- Classic vegan chocolate mousse here. It is the perfect vegan dessert for any occasion!
- Healthy peppermint chocolate truffles here. So easy to make and really delicious. It is a combination of truffles and energy balls.
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Easy Vegan Pralines
For the chocolate mousse
- 100 g dark chocolate choose a chocolate with a lower cocoa percentage (60%) for a sweeter chocolate mousse
- 120 g aquafaba juice of (canned) chickpeas
- 1 tablespoon agave syrup optional
For the pralines
- 200 g dark chocolate
For the chocolate mousse
- Melt the chocolate in the microwave or over low heat. Note: I always recommend to stop heating when half the chocolate is melted and continue stirring away from the heat source to melt the remaining chocolate without burning it.
- Add agave syrup to the chocolate if you like it sweeter.
- Let cool the chocolate for 15 minutes. Note: make sure to wait the recommended amount of time.
- In the meantime, drain the chickpeas and collect the juice. Weigh 120g of aquafaba and add it to a large mixing bowl. Whip it with an electric hand mixer for AT LEAST 7 minutes (this is very important!). I recommend setting a timer.
- When the chocolate has cooled down, transfer it to a large bowl.
- Gently fold the foamed aquafaba into the melted chocolate (just like you would incorporate whipped egg whites into cake batter).
- With a teaspoon, fill the mousse into a silicon ice cube tray. Let sit in the fridge for at least 4 hours or overnight. This allows the mousse to firm up.
For the pralines
- When firmed, freeze the pralines for about 30 to 60 minutes. Make sure they are completely frozen before you unmold them.
- Unmold the chocolate mousse by removing it from the ice cube tray*. I recommend using a silicon ice cube tray and gently pushing them out of the mold.
- Melt some dark chocolate and quickly dip the pralines using 1 or 2 teaspoons to coat them evenly**. Dispose them on a plate that you previously lined with parchment paper.
- Store the vegan pralines in the fridge***. Gently remove from the parchment paper when serving.
When serving, you can keep the praline for up to 30 minutes out of the fridge. After that, the mousse inside will not be as firm anymore.
So great again