Vegan Chocolate Mousse With Aquafaba Food

3-INGREDIENT VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Steps:

• In a heat-proof bowl above simmering water, melt the chocolate. Then, set aside to cool.
• In a stand mixer, or using a hand mixer with the double beater attachments, whip the aquafaba and sugar until the mixture forms stiff peaks. This will take at least 10 minutes (see post for more information).
• Fold the slightly cooled melted chocolate into the whipped aquafaba until it's uniformly incorporated and no streaks of chocolate remain.
• Spoon the mousse into serving glasses and chill for at least 1 hour.
• Serve with chocolate shavings and some raspberries.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 WITH AQUAFABA

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.

AQUAFABA CHOCOLATE MOUSSE

Steps:

• Break the chocolate into smaller pieces and place them in a heat-proof bowl.
• Sit the bowl over a pan of simmering water and allow to melt completely.
• Set aside to cool.
• Measure 125 ml (4.23 floz) of chickpea liquid and pour into a large bowl.
• Beat with a mixer until you get soft peaks.
• Gradually add the caster sugar and continue to beat until you get stiff peaks, depending on the speed of your mixer, it may take 10 to 15 minutes.
• Use a silicone spatula to gently fold it in the melted chocolate and mix just enough to get a smooth and fluffy consistency.
• Transfer to cups or a bowl of your choice and refrigerate for at least 1 hour until set.

VEGAN MOUSSE

Steps:

• Open a can of chickpeas and drain the water out of the can and into the bowl of your electric mixer. It should be around 3/4 cups (180ml). Add in the cream of tartar.
• Start mixing at low speed until the mix becomes foamy.
• Gradually increase the speed to high speed and let the mixer run until your mixture has reached the stiff peak stage. This can take varying amounts of time from a few minutes up to 10 minutes or more.
• Add the powdered sugar and whisk again until well mixed and there are stiff peaks again.
• Melt your vegan chocolate by breaking it up into pieces and placing it into a microwave safe bowl. Microwave in 30-second increments, bringing it out to stir every 30-seconds until it's melted.
• Add peppermint extract (optional) to the melted chocolate and mix it in. Let the chocolate cool down to room temperature (while still being melted).
• Fold the melted chocolate into the whipped aquafaba mix being careful to incorporate it slowly, folding it in gently.
• You will notice that the aquafaba mix collapses a little once the chocolate is mixed in, don't worry about this, it's fine. As long as you fold the chocolate in and don't mix too much, it will still be fine.
• Pour equal amounts of the mousse into serving glasses and place them into the coldest part of your refrigerator to set for an hour or two.
• Serve with vegan whipped cream and vegan chocolate shavings (optional).

VEGAN CHOCOLATE MOUSSE

Steps:

• You can watch the video in the post for visual instructions.Melt the chocolate in a double boiler on the stove (or in the microwave).
• Blend the drained silken tofu and maple syrup first, then add the melted chocolate and blend again until super creamy. No need to press the tofu.
• Pour the chocolate cream into small jars, refrigerate for about 1 hour, and enjoy!

AQUAFABA CHOCLATE MOUSSE

Steps:

• Pour aquafaba into a medium-sized bowl. Whip with an elextric mixer until light peaks have formed. Add cream of tartar.
• Then start adding in the powdered sugar one tablespoon at a time.
• Whip the mixture until you see firm peaks. Set aside.
• Skim the solid part of your coconut milk from the can. Make sure to completely leave out the watery bit that remains in the can.
• Place the solid milk in a large glass bowl and add water, chocolate and salt. Place glass bowl above boiling pan of water.
• The bowl shouldn't be touching the water, so make sure to pick a small pan and a bigger bowl. Melt the ingredients and stir to form a smooth mixture.
• Whilst the chocolate is melting, prepare an ice bath. Grab a smaller bowl and fil it will water and ice cubes. We will us this for the melted chocolate mixture.
• Remove chocolate mixture from the heat. Add vanilla essence and mix. Optional: now is also the time to add any additional flavourings. Place your hot bowl in ice cold water.
• Whisk mixture with a mixer until you can see soft rings through the mixture
• Taste to check if the mixture is creamy and smooth. Gently fold in your whipped aquafaba
• Fold until combined and no more white mixture can be seen
• Pour the mixture in glass jars and set in the fridge to cool. The longer you refrigerate it for, the more your mousse will set (a minimum of 3 hours).
• Serve with whipped coconut cream, dark chocolate shavings and optional toasted hazelnut pieces.

AQUAFABA CHOCOLATE MOUSSE

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.

AQUAFABA CHOCOLATE MOUSSE

Steps:

• Drain the chickpeas from its water and you will get the Aquafaba.
• With an electric mixer beat the Aquafaba water until whipped and stiff peaks form.
• This should take around 7-10 minutes. Make sure you really beat it that long, otherwise the the mousse will not last long.
• Add the sweetener of your choice (Xylit or Erythrit).
• Melt the chocolate in the microwave and whisk with a small spoon until all the chunks have fully dissolved. Add the cinnamon. Mix the chocolate into the mousse and fill into small glasses. Allow the mousse to set for 3 hours in the fridge.
• Decorate with chocolate sprinkles and enjoy!

AQUAFABA CHOCOLATE MOUSSE

Steps:

• Begin by melting your chocolate.
• Whilst the chocolate is melting whip your aquafaba until it forms soft peaks.
• To stop the mousse becoming grainy place 2 large dollops of the aquafaba into the melted chocolate and mix them in thoroughly.
• Gently fold in the rest of the aquafaba.
• Pour into individual glasses.
• Refrigerate for at least one hour.

EASY VEGAN CHOCOLATE MOUSSE (WITH AQUAFABA)

Steps:

• Start by melting your dark chocolate. This can be done by breaking up a bar of chocolate, placing the chunks into a heatproof bowl over a saucepan of gently simmering water. Allow it to sit there until it melts fully, which usually takes around 5-7 minutes. Allow to cool for at least 10 minutes after at room temperature.
• Next, drain a can of chickpeas and retain the aquafaba in a large mixing bowl. Using a handheld electric mixer, whisk the aquafaba for at least 10-12 minutes, until stiff peaks form. Be patient with it, as the result is worth it 100%!
• Pour in the lime juice and the maple syrup, whisking for a further 2-3 minutes. Then, pour in the dark chocolate at the same time as whisking, taking around 30 seconds to complete the entire process.
• Use a rubber spatula to fold in the chocolate chips. Divide between jars or glasses and leave to chill in the fridge for at least 1 hour before serving.

AQUAFABA MOUSSE

Steps:

• In a bowl place the chocolate chips and almond milk.
• Microwave and stir at 30 second intervals, until smooth.
• In a large bowl, add the chickpea water (aquafaba) and vinegar. Whip with a hand-held mixer for about 10 minutes until stiff peaks form.
• Add maple syrup and vanilla extract and whip again until well combined *aquafaba can't be overwhipped so keep going until you achieve a stiff texture.
• Gently fold the aquafaba into the melted chocolate with a spatula. (It's normal if the aquafaba deflates a bit).
• Transfer to serving glasses and refrigerate for at least 2 hours so the mousse can set. Remove from the fridge, garnish with coconut whipped cream and some fruits on top.

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Steps:

• Start by placing the chocolate, coconut oil, instant coffee and cocoa powder in a small bowl. Melt in the microwave in 30 second increments.
• As the chocolate is melting start whipping the aquafaba in a stand mixer or using a hand mixer. It will take about 10 minutes for the chickpea water to stiffen and develop stiff peaks.
• Take a 4-5 large spoonfuls of the whipped aquafaba and fold in gently in the melted chocolate. This step will prevent the chocolate from seizing and stiffening up before getting incorporated into the rest of the whipped aquafaba.
• Add the chocolate mixture to the whipped aquafaba and gently fold using a spatula. Fill 3 dessert ramequins with the vegan chocolate mousse and chill for a couple hours or overnight.
• Serve with grated chocolate on top and raspberries like I did, or make it fancier with some coconut whipped cream!

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Steps:

• Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry). Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water (don't let the bottom of the bowl touch hot water). Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).
• Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it). Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.
• Divide the mixture into 4 smaller glasses. Put them into the fridge and let chill for at least 3 hours, ideally overnight, to set.
• Coconut Whipped Cream: Add coconut cream and powdered sugar to a mixing bowl and whip it with a hand mixer until light and fluffy and small peaks form.
• Serve chilled chocolate mousse with coconut whipped cream, chocolate shavings, or fresh berries.
• Enjoy!

AQUAFABA CHOCOLATE MOUSSE

Steps:

• 1. Separate the juice from the chickpea. 2. Mix the chickpea liquid with the lemon juice. Whip it with an electric hand mixer until you can form stiff peaks with the mousse. 3. Add (delicately!) the vanilla extract, the melted chocolate, the cocoa powder and the icing sugar. 4. You will obtain 2 portions. Poor into small glasses. Put in the fridge all night OR put in the freezer for 1 hour. 5. At the moment of serving, add the whipped cream and cinnamon (if you desire). Enjoy!

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 WHITE CHOCOLATE MOUSSE + GIVEAWAY

Steps:

• Start by melting white chocolate over a bain marie. Once fully melted, let it cool down until you prepare aquafaba.
• Pour out liquid from the can of chickpeas and add to a mixer bowl. Whisk until soft peaks form, it takes about 5-10 minutes.
• Gently fold in the cold, melted white chocolate using a spatula, then lightly stir it until chocolate is fully incorporated into aquafaba.
• Pour into serving glasses and chill for 20-30 minutes. Decorate with strawberries and grated white chocolate. Enjoy!

EASY FLUFFY VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Steps:

• Prepare the bowl for whipping your meringue by ensuring it's very clean. *Refer to the blog post for notes.
• Place a sieve over the bowl to drain the chickpea liquid. *Reserve the chickpeas for another recipe, like this easy butternut squash & chickpea stew.
• Add the cream of tartar to the chickpea water. Using an electric whisk, whip for 3-5 minutes until stiff peaks start forming. Add maple syrup and vanilla paste and whisk for a few seconds until incorporated.
• Pour the melted dark chocolate into the meringue and fold in with a spatula (not the electric whisk) until incorporated. Try not to overwork the mousse at this stage, you still want to keep as much air as you can.
• Pour the mousse into glasses or ramekins and refrigerate for at least 1 hour or overnight.
• Garnish with coconut yoghurt & chocolate shavings just before serving.

VEGAN CHOCOLATE MOUSSE (WITH AQUAFABA)

Steps:

• First, create a double boiler. Fill a small pot 1/3 full with water. Place a heat-safe bowl on top, making sure the bottom of the bowl doesn't touch the water. Add the chocolate to the bowl. Heat the water over medium-high heat until the chocolate is melted and smooth, about 7 to 10 minutes. Remove from heat and let sit until almost cool, about 15 minutes.
• While the chocolate is cooling, combine the aquafaba, cream of tartar, sugar, and vanilla extract in a large bowl. Beat with a hand mixer for 8 to 10 minutes, or until the aquafaba is fluffy and forms stiff peaks.
• Add the melted chocolate to the whipped aquafaba. The aquafaba will deflate somewhat; this is normal. Stir the ingredients, with a spatula or spoon, until the mixture is uniform in color. (The chocolate will sink, so be sure to scrape the bottom of the bowl as you mix.)
• Divide the mixture between two jars or glasses. Cover and chill in the refrigerator for 2 to 3 hours or overnight. Serve chilled with vegan whipped cream, chocolate shavings, and/or berries.

AQUAFABA CHOCOLATE MOUSSE | VEGAN CHOCOLATE MOUSSE

Steps:

• Melt chocolate by using double boil method or in microwave.
• Once the chocolate has melted, keep it aside and let it come to room temperature.
• Take aquafaba in a bowl and whip it at high speed with the help of a blender.
• Once you get stiff peaks, start adding sugar, bit by bit, and keep whipping.
• Now add properly cooled down melted chocolate & gently fold it in the whipped aquafaba with the help of a spatula.
• Pour the mixture in serving glasses & give a very gently stir.
• Place the glasses in the fridge for atleast 3-4 hours (preferably overnight) or until the mousse is set.
• Garnish once set or at the time of serving and serve chilled.

VEGAN CHOCOLATE MOUSSE

Steps:

• Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

VEGAN CHOCOLATE MOUSSE

Steps:

• Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
• Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
• Once you've reached stiff peaks, add the sugar while still whipping.
• Transfer the whipped up aquafabe to a large bowl.
• Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
• Carefully fold it into the aquafaba using a whisk or a spatula.
• Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
• On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.