Chocolate Mousse with Aquafaba
17/11/2023Chocolate Mousse with Aquafaba is a vegan version of the traditional French dessert using aquafaba, the liquid from canned chickpeas, as a substitute for whipped eggs. Here’s how to make it:
Ingredients
- 100 g of good quality dark chocolate (at least 70% cocoa)
- 120 ml of aquafaba (the liquid from canned chickpeas)
- 2 tablespoons of powdered sugar (optional)
- A pinch of salt
- Half a teaspoon of lemon juice or cream of tartar (to stabilize the whipped aquafaba)
Preparation
-
Start by breaking the chocolate into pieces and melt it using a double boiler or microwave. Let it cool down slightly.
-
Meanwhile, pour the aquafaba into a large and clean bowl. Add the lemon juice or cream of tartar.
-
Use an electric mixer to whip the aquafaba, starting at low speed and gradually increasing it. Once the aquafaba starts to foam, add a pinch of salt and, if desired, the powdered sugar.
-
Continue whipping until the aquafaba is glossy and has reached soft or stiff peaks, depending on your preference.
-
At this point, take some of the whipped meringue and mix it with the melted chocolate to make it softer. This helps to better blend the two mixtures.
-
Gently fold the chocolate into the whipped meringue with wide, gentle movements, trying not to deflate the mixture too much.
-
Once the chocolate is incorporated, distribute the mousse into individual glasses or a large bowl.
-
Refrigerate for at least a couple of hours before serving, to allow the mousse to set.
Fun Fact
The technique of using aquafaba as an egg substitute is quite recent and is gaining popularity in the vegan cooking world. Aquafaba literally means “bean water” and many are amazed by its ability to be whipped just like egg whites. This discovery has made it possible to reinvent many traditional dishes in a vegan key, preserving their texture and lightness.