Aquafaba Chocolate Mousse Vegan Chocolate Mousse Food

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Vegan Chocolate Mousse with Aquafaba image

This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like.

Provided by Debora Dechtiar

Categories Desserts Mousse Recipes Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 3

Ingredients

¾ cup vegan dark chocolate chips
¾ cup aquafaba (chickpea water)
1 tablespoon white sugar

Steps:

Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.6 g, Fat 19.1 g, Fiber 6.4 g, Protein 3.2 g, SaturatedFat 11.2 g, Sugar 3.1 g

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Melt the chocolate chips, stirring until smooth. I do this by arranging a heat-safe bowl over a saucepan filled with an inch of water, to make a double-boiler. Bring the water to a boil, and let the steam gently melt the chocolate in the bowl above it.
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Melt the chocolate. There are several ways to melt chocolate. I prefer using a double boiler because it allows for the most control, using indirect heat (steam) rather than direct heat from a stove or microwave. This indirect heat helps to melt the chocolate more gradually, which greatly reduces the risk of overheating the chocolate. The result is perfectly smooth, glossy melted chocolate. To create a double boiler, place a saucepan on the stove and add 1-2 inches/2.5-5 cm of water. Place a dry, heat-proof bowl over the saucepan. The bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a "seal" that will trap steam within the saucepan). Add the chocolate into the bowl and turn the heat over medium-low. As the chocolate begins to melt, stir it with a rubber spatula to ensure even melting. After removing the bowl from the double boiler, wipe the bottom of the bowl dry to prevent any water coming into contact with the chocolate
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Stream in the chocolate. You can either stream the melted chocolate into the aquafaba with the mixer still running, or gently fold the aquafaba into the melted chocolate. I prefer the first method but both work. Mix only until uniform, then set aside. Note: The aquafaba can deflate a little once the chocolate is added (that's normal), but it shouldn't turn into liquid. By the time you’ve added all of your melted chocolate, the mousse tends to be more of a pourable consistency.

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Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Once melted set aside to cool completely.
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