Description
This Vegan Chocolate Mousse with Aquafaba is a delightful, dairy-free dessert that combines the airy texture of whipped chickpea liquid with rich dark chocolate for a creamy and indulgent treat. Perfect for vegans and those avoiding dairy, it requires minimal ingredients and is easy to prepare in just 15 minutes plus chilling time.
Ingredients
Scale
Ingredients
- 1 cup aquafaba (liquid from 1 can of chickpeas)
- 7 oz dark chocolate chips (54% cocoa)
- 1 tbsp lemon juice
- 2 tbsp maple syrup
Instructions
- Prepare Aquafaba Mixture: Drain the aquafaba from the chickpeas and pour it into a mixing bowl. Add the lemon juice and maple syrup, which help stabilize the foam and add sweetness.
- Whip Aquafaba: Using a stand mixer fitted with a whisk attachment, whip the aquafaba mixture on high speed for about 10 minutes or until stiff peaks form. This creates a light and fluffy base for the mousse.
- Melt Chocolate: Melt the dark chocolate chips in a double boiler by placing a heatproof bowl over simmering water, stirring frequently until smooth and fully melted. Remove from heat and let cool slightly.
- Fold Chocolate into Aquafaba: Gently fold the melted chocolate into the whipped aquafaba using a spatula. Be careful to incorporate the chocolate without deflating the whipped mixture to maintain the mousse’s airy texture.
- Chill the Mousse: Spoon the mousse evenly into serving bowls or cups. Refrigerate for at least 3 hours to set and develop flavor before serving.
Notes
- Ensure the aquafaba is chilled for best whipping results.
- Use dark chocolate with at least 54% cocoa for a balanced rich flavor without excessive bitterness.
- Do not overmix when folding chocolate to preserve the mousse’s airy texture.
- The mousse keeps well refrigerated for up to 2 days.
