Here is a fantastic recipe for a lovely vegan chocolate mousse with aquafaba ! I had heard that you could replace eggs with aquafaba (chickpea water), but I had never tried it … the result won’t disappoint you ! If you beat the aquafaba with some sugar, a bit like when you want to make meringue, you will get a firm and glossy texture, as you would with egg whites…but without the eggs 🙂
This mousse is to die for, it’s firm and melts in the mouth. It keeps for a few days if refrigerated as there are no eggs in it and no butter… Ok for those of you who still want a chocolate mousse containing butter and eggs, here is my chocolate mousse foolproof recipe.
Find all my vegan recipes here. You can also make chocolate chip cookies with chickpea water !
Liste des ingrédients
- 150 g (a bit more than ¾ cup) dairy-free baking chocolate (if you want your mousse to be vegan :)
- 150 ml (⅔ cup) aquafaba ( get a can or a jar of organic chickpeas /garbanzo beans)
- 60 g (⅓ cup) sugar (less or none according to taste …)
- optional : vanilla extract, or 1 tsp of instant coffee or some cinnamon.. or tonka bean etc
Etapes de la recette
- Drain the chickpeas and put them aside for another use. Collect 150ml (⅔ cup) of chickpea water. Use a hand mixer to beat the aquafaba until foamy then gradually add the sugar until peaks form.
- Melt the chocolate (you can either use a Bain Marie or microwave). The chocolate must be liquid but not too hot ( make sure you let it cool down).
- Gently fold the chocolate into the aquafaba mixture. Make sure you get an even mixture (as the chocolate sometimes tends to fall to the bottom of the bowl).
- Add the vanilla extract and a pinch of fleur de sel if you can. Leave the mousse in the bowl or spoon it into some small ramekins if you like, then refrigerate for 4 hours minimum to allow the mousse to set and thicken.