Easy Vegan Pralines
Easy homemade pralines with vegan chocolate mousse filling. Crisp chocolate is coating what feels like a cloud in your mouth… And the best part: the recipe only requires 2 ingredients.
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Servings: 20 small pralines
Ingredients
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
Instructions
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.
Notes
*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...
**I like to coat 6 pralines at a time. I unmold 6 pralines 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.
***Storage: 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.
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.
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.
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