Aquafaba Chocolate Mousse {V+GF}

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Light, airy, fluffy mousse made with only 3 ingredients and no cooking required, sounds like a dream come true but it actually  is a real thing.

Today I am sharing the recipe and all tips and tricks on making the best dairy-free and egg-free Chocolate Mousse.

If you are here, you have probably already heard about “aquafaba”. Although the name is weird, this ingredient is truly magical. As a matter of fact it is so magical that it can transform your bark of chocolate into a creamy and fluffy chocolate mousse. Sounds crazy? It is crazy, but let’s see how to make this magic happen…

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Aquafaba is the liquid that you end up with after cooking your chickpeas (or beans) or after opening a can of those legumes. It is thick and a bit goey but its featured make it an excellent replacement for egg whites (in different desserts).There is even a web page dedicated to this magical liquid (http://aquafaba.com/) and you can find all sorts of recipes and tips on storing and using aquafaba on it.

My first attempts on making a chocolate mousse with aquafaba were not successful and I was not impressed with the whole idea. That is why I was so happy when I managed to create this perfectly creamy, airy, fluffy aquafaba chocolate mousse and I decided to write down everything that seemed to be important and share the recipe and all tips and tricks with you.

Before you jump to the recipe and start whipping your vegan chocolate mousse, pay attention to this:

  • use clean and dry bowl and cutlery
  • use cold aquafaba – if you use the one from the can, drain chickpeas and store in another jar while cooling the liquid; if you use the one you got from cooking chickpeas, make sure it stays in the fridge overnight
  • I haven’t tried making this mousse with beans aquafaba. although there should be no difference, I can not guarantee it will work fine
  • use good quality chocolate brand because it is important for the outcome; the best is if the list of chocolate ingredients are merely cacao, cocoa butter (and sugar)
  • be very patient when whipping aquafaba – it may take a while

If you checked the above list, you are now ready to make the best Aquafaba Chocolate Mousse!

Enjoy it!

 

AQUAFABA CHOCOLATE MOUSSE {vegan, gluten-free}

Prep time: 15 min > no cooking required > hands off time: 3 hours (or more)

Ingredients:

1 cup of cold aquafaba

6 oz (170 grams) dark chocolate (min. 72% cacao solids)*

1/8 tsp cream of tartar

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Preparation:

  1. Start with chopping your chocolate and placing it in a bowl over a pan of simmering water.
  2. While the chocolate is melting, add cream of tartar to your aquafaba and start mixing it using an electric hand mixer. Start on lower speed then increase to higher.
  3. When chocolate melts, put it aside to let cool, stirring it now and then (you will probably still be mixing aquafaba…).
  4. Whisk aqaufaba until it turns white and you have a fluffy white consistency, meringue alike.This may take up to 15 minutes, depending on its consistency,temperature, your mixer… just be patient.
  5. When you achieved the needed consistency, take a few tablespoons of your aquafaba meringue and add them to melted chocolate.
  6. Now gently fold in the chocolate to whipped aquafaba with a spatula, slowly and carefully. It will deflate a bit but it is OK if it is still fluffy and foam-alike.
  7. Pour mousse into jars or bowls, cover and place them in the fridge.
  8. For the best texture let the mousse sit in the fridge for at least 3 hours, or overnight.
  9. Serve it with some whipped cream or cashew butter and chocolate shreds (as pictured).

Notes:

*You can use chocolate with higher or lower percentage of cacao solids (I haven’t tried using milk chocolate, though!), depending on your preference, but always stick to a good quality chocolate.

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