Aquafaba Chocolate Mousse
Have you come across aquafaba? It's the enchanting liquid remaining after cooking homemade or canned chickpeas, and when vigorously whipped, it performs just like egg whites. The best part is, aquafaba is practically flavorless, making it versatile in various recipes. You can use it as an egg white substitute in frothy cocktails like our Rosemary Gin Fizz, in baked goods, or even as a replacement for heavy cream, as seen in this heavenly chocolate mousse!To make this dessert completely vegan, ensure that the chocolate you use is also vegan. As for toppings, get creative with coconut whipped cream, fresh fruit, toasted nuts, or a sprinkle of powdered sugar or cocoa powder.Feel free to use dairy milk if you prefer; both dairy and nondairy milk will work perfectly fine in this recipe.While this mousse is best enjoyed on the day it's made, you can prepare it up to 1 day in advance. However, be mindful that leaving it any longer may cause the mousse to lose its airy texture.Depending on the number of servings you want, for 2 servings, opt for glasses that hold at least 5 ounces. For 4 servings, use ramekins with a capacity of approximately 2 1/2 – 3 ounces. Enjoy this delectable treat!
Ingredients
- 4 oz. semisweet or bittersweet chocolate, roughly chopped (or 4 oz. chocolate chips)
- 3/4 c. aquafaba, drained from one 15-oz. can chickpeas, or measured from homemade chickpeas
- 3 tbsp. powdered sugar
- 2 tbsp. oat milk (or any non-dairy milk)
- Whipped cream, or nondairy whipped cream (optional)
- shaved chocolate (optional)
Instructions
- In a medium microwave-safe bowl, microwave chocolate in 30 second increments, stirring in between, until chocolate is completely melted. Set aside to cool for at least 15 minutes, while you whip your aquafaba.
- Combine aquafaba and sugar in a large bowl. Using a hand mixer, beat aquafaba and sugar until stiff peaks form and mixture has almost tripled, 10 to 12 minutes.
- Add oat milk to melted chocolate and whisk to fully incorporate. Gently fold 1/3 of the melted chocolate into the whipped aquafaba until completely incorporated. Repeat this process twice more until all chocolate is incorporated. (Your mixture will deflate a bit—that’s OK!)
- Use a spoon or piping bag to transfer mixture into serving glasses, then refrigerate until firm, 1 1/2 to 2 hours. If using, top with whipped cream and shaved chocolate before serving.
Tried this recipe?Let us know how it was!