Vegan Chocolate Mousse Made With Aquafaba Chickpea Brine Food

VEGAN CHOCOLATE MOUSSE MADE WITH AQUAFABA (CHICKPEA BRINE)

Steps:

• Melt your dark chocolate over a bain marie or in the microwave - be careful and keep an eye on it so it doesn't burn. Once melted, leave to cool whilst preparing meringue.
• In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you've achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
• Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
• Pour into glasses and chill for at least 4 hours. Decorate your set mousses with raspberries and enjoy!

VEGAN CHOCOLATE MOUSSE

Steps:

• Break the chocolate into smaller chunks and place it in a microwave-safe small bowl together with a splash of non-dairy milk, if using (it's not necessary but I find, it makes a better consistency).
• Place the bowl over a water bath and slowly heat up the chocolate.
• Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.
• Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract. (Please make sure the bowl and utensils you'll use to whip aquafaba are completely grease-free as it can prevent aquafaba from reaching stiff peaks).
• Using an electric hand mixer, beat the Aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes. (Don't be afraid of whipping too long because aquafaba cannot be overwhipped).
• If you want the chocolate mousse sweeter, you can now start adding sugar, gradually, while whipping the whole time.
• Once the chocolate has cooled down sufficiently, gently fold it into whipped aquafaba using a spatula. (It's normal if your fluffy mixture deflates a bit).
• Divide the mixture into 3 glasses, stirring the mixture between putting it into the glasses.
• Place them into the fridge for 3 hours at least (or overnight), so the mousse can set.
• Serve with whipped coconut cream or non-dairy yogurt. Sprinkle over shredded chocolate or any other toppings of choice. Enjoy!

FLUFFY VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Steps:

• Chop or break the chocolate into smaller chunks and place it in a glass or metal bowl. Place the bowl over the water bath and allow the chocolate to heat up very SLOWLY and make sure the water does not touch the bottom of the bowl (that's important as chocolate is very sensitive to high temperatures). Once the the water barely just starts to simmer, switch the heat off. Once chocolate looks melted, give it a gentle stir (dark chocolate is sensitive to overstirring). Take the bowl off the heat and allow the chocolate to cool down - you want it as cool as possible but still liquid.
• Open your tin of chickpeas and drain the chickpea water into large glass bowl. Aquafaba should not be cold as it will make chocolate seize when added. The bowl and the utensils you'll use to whip aquafaba need to be completely grease-free as even the tiniest grease residue can prevent aquafaba from reaching stiff peaks.
• Add acid (neutral vinegar, lemon or lime juice) to the chickpea water to stablise the aquafaba. If using aquafaba from homecooked chickpeas, I also like to add a small pinch of salt - it helps to reach stiff peaks and reinforces chocolate flavour.
• Using an electric egg whisk, whip the chickpea water into stiff peaks - this is SUPER important as otherwise your mousse will deflate completely once the chocolate has been added. The best way to check if you have achieved stiff peaks is to invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, you are not there yet - keep on whipping until it does not move at all. I used an old, hand-held whisk and it took me about 10 minutes to get stiff peaks. If you are a lucky owner of a stand mixer, it will happen quicker. The good news is that (as opposed to egg whites) aquafaba cannot be overwhipped.
• OPTIONAL Once you reach stiff peaks, start adding sugar, bit by bit, whipping the whole time. If sugar has caused the stiff peaks to perish, whip the mixture until you get stiff peaks again. Caster (also known as superfine) sugar or icing sugar are preferred. Other sugars are known to make aquafaba deflate too much.
• Check that the chocolate has cooled down sufficiently - it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse.
• Gently and gradually fold a portion (approx. a quarter) of melted chocolate into whipped aquafaba (or whipped aquafaba into the melted chocolate - I've heard claims that it stops chocolate from seizing, but I haven't noticed any difference personally) - using a silicone spatula and a gentle folding motion. Continue adding the chocolate to the aquafaba in small increments until all of it has been incorporated. Do not worry if your fluffy mixture deflates a bit once all of the chocolate has been added - that's perfectly normal - but you should still see plenty micro bubbles in the mixture. By the time you've added all of your melted chocolate, the mousse MAY have more of a pourable than spoonable consistency - that's ok.
• Add chilli powder if using and mix well. Divide the mixture between 4 glasses. Gently stir the mixture between putting it into individual glasses as a bit of melted chocolate tends to drop to the bottom sometimes. Once in glass, give the mousses a gentle stir with a toothpick to ensure the mixture sets evenly.
• Put glasses into the fridge overnight for the mousse to set.

VEGAN CHOCOLATE MOUSSE

Steps:

• Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl., To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.