Vegan Chocolate Mousse
FrenchDessertschocolateno bakespecial occasionmake ahead
Recipe by Nikoleta · @surovadcerka
Aquafaba — the liquid from a can of chickpeas that most people pour down the sink — whips into a foam that behaves almost exactly like egg white. This mousse is essentially a demonstration of that, and it needs four ingredients.
Two things make the difference. Chill the can before you open it; cold aquafaba whips faster and holds better. And add the lemon juice at the start, because the acid stabilises the foam the same way cream of tartar does in a meringue.
Whip for a full five minutes, until it holds soft peaks, then fold in melted dark chocolate gently enough not to knock the air back out. A pinch of xanthan gum helps it hold overnight if you have it.
Four servings, 25 minutes, and it sets in the fridge.
Ingredients
mousse
- 180 g aquafaba
- 1/2 tsp lemon juice
- 1/4 tsp xanthan gum or guar gum (optional)
- 150 g dark chocolate (70% cacao)
- 30 g caster sugar
How to make it
- Place the can of chickpeas in the refrigerator so the aquafaba is chilled before you start whipping it.
- After chilling, strain the aquafaba into a bowl and set the chickpeas aside for another delicious vegan dish.
- Pour the aquafaba into a stand mixer bowl, add the lemon juice and xanthan gum if you have it.
- Turn the mixer to full power and whip the aquafaba for about 5 minutes until a lovely foam forms.
- While the foam is whipping, melt the chocolate over steam to its melting point, which is usually around 45°C.
- After 5 minutes of whipping, add the granulated sugar and whip the foam for another 3 minutes or so, until the sugar granules dissolve. Rub some foam between your fingers, and if you don't feel any granules, the foam is ready.
- If you want to use some aquafaba on top of the chocolate mousse as whipped cream, transfer some into a piping bag.
- Add the melted chocolate spoonful by spoonful to the whipped aquafaba and gently fold it in by moving the foam from the sides to the center.
- Once the mousse is ready, fill 4 small glasses with it, add aquafaba whipped cream on top if desired, and chill the mousse in the refrigerator.
Nutrition
260Calories
4 gProtein
26 gCarbs
16 gFat
4 gFiber
per serving
