Aquafaba Chocolate Mousse Food
VEGAN CHOCOLATE MOUSSE WITH AQUAFABA
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
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
AQUAFABA CHOCOLATE MOUSSE
Rich and creamy vegan chocolate mousse made with a secret ingredient...aquafaba! There's NO coconut, NO avocado, NO tofu, NO eggs, and definitely NO dairy in this four-ingredient decadent treat that will impress everyone you serve it to. And the best part about this recipe? NO ONE will know this aquafaba chocolate mousse is made with chickpea water! (Unless you tell them!)
Provided by Gwen Leron
Categories Dessert
Time 2h15m
Number Of Ingredients 9
Steps:
- Place chocolate in a bowl and place the bowl in the microwave and set for 30 seconds. When the time is up, remove the bowl and stir the chocolate. Scrape down the sides and repeat until just a few lumps remain. At this point, don't put the bowl back in the microwave, just stir until all of the chocolate has melted and is completely smooth, set aside to cool. (The double boiler method can also be used to melt the chocolate, see notes below.)
- Once the chocolate is almost cooled down, add aquafaba and apple cider vinegar to a clean metal or glass bowl and begin whipping at high speed.
- When you reach the soft peaks stage, add the vanilla extract. Keep whipping until you get to the stiff peaks stage. This can take anywhere from 2.5 minutes or more, depending on your mixer and your aquafaba. Once you reach the stiff peaks stage, mix for another 2 minutes.
- Add the cooled chocolate and continue whipping with your mixer. After adding the chocolate, the mixture will deflate and become runny and then it will start to become thick. Once it starts to get thick, stop whipping.
- Divide the mousse into separate serving bowls and serve immediately or place in the refrigerator to chill.
- Serve with the topping you like such as coconut whipped cream and/or fresh berries.
Nutrition Facts : ServingSize 0.5 cup, Calories 218 kcal, Carbohydrate 28 g, Protein 3.5 g, Fat 13.6 g, SaturatedFat 7.5 g, Sodium 1.5 mg, Fiber 3 g, Sugar 22 g
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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.
- Add the aquafaba to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).
- Use electric beaters or a stand mixer to beat the aquafaba on high until stiff peaks form. This can take anywhere from 10-15 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form. Your aquafaba should be beaten and stiffened up so much that if you flip your bowl upside down it stays in place or the aquafaba sticks to the beaters when lifted up.
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