Dark Chocolate Aquafaba Mousse
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"Aquafaba is an incredible vegan substitute for egg whites, and this chocolate mousse is a great way to repurpose it! We promise vegan and non-vegans alike will love it!"
-- @thefeedfeed


Recipe Intro From thefeedfeed

Looking for ways to squeeze every drop from your pantry and fridge? Look no further! This recipe uses aquafaba (the liquid from a can of chickpeas), as a vegan substitute for egg whites. It creates a beautifully fluffy chocolate mousse, with no trace of taste from the liquid. Give this recipe a try and you'll wonder why you hadn't before! 

Details

Prep time 3hrs 20mins
Cook time 5mins
Serves or Makes: 2
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Recipe

ingredients

  • 1 (15-ounce) can chickpeas, liquid drained and reserved
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • pinch of Kosher salt
  • 2 tablespoons coconut cream
  • 6 ounces vegan dark chocolate, melted and slightly cooled
  • strawberries, for garnish
  • mint, for garnish

Method

  • Step 1

    In a stand mixer fitted with the whisk attachment, add the liquid from the chickpeas (aquafaba) into the bowl. Whip on medium high speed until medium stiff peaks form, or 12-15 minutes.

  • Step 2

    Add maple syrup, vanilla, salt and whip until combined. 

  • Step 3

    Add the coconut cream and chocolate, and gently fold with a spatula until well combined. 

  • Step 4

    Pour into 2 small jars and chill in refrigerator for 3-6 hours. Top with sliced strawberries and mint.

More from @thefeedfeed

Ingredients:

Liquid (aquafaba) from one 15 oz can of chickpeas

2 tbsp maple syrup

1 tsp pure vanilla extract

pinch of sea salt

Large spoonful coconut cream

6 oz vegan dark chocolate, melted

Strawberries & mint for garnish

Directions:

Whip aquafaba with stand mixer or hand mixer on medium-high for 12-15 minutes, or until medium-stiff peaks form. 

Add maple syrup, vanilla, salt & whip until combined. 

Add coconut cream and melted (but cooled) chocolate, and gently fold with a spatula until well combined. 

Pour into 2 small jars and chill in refrigerator for 3-6 hours. 

Top with sliced strawberries and mint.