Vegan Chocolate Mousse with Aquafaba
Rich dark chocolate mousse made with aquafaba (chickpea liquid) whipped to stiff peaks, folded with melted 65% chocolate, coconut cream, and vanilla. The aquafaba is reduced by half before whipping to concentrate its binding properties. Topped with coconut whipped cream and grated dark chocolate. Requires chilling for at least 4 hours.
Ingredients
- 2 ¼ cups chickpea liquid (aquafaba), drained and reservedaquafaba from other canned legumes1:1vegan
same binding properties
- ⅓ tsp cream of tartar
- 7 oz dark chocolate, 65%, finely chopped
- 8 ½ tbsp coconut cream
- 1 tsp vanilla essence
- 3 tbsp sugar
- 1 pinch sea salt
- coconut whipped cream, for servingaquafaba whipped cream1:1vegan
same base ingredient
- dark chocolate, 65%, chopped for garnish
Instructions
- 1
Pour chickpea liquid into a pot with tartar powder, bring to a boil, and reduce by half, about 10-12 minutes. Reserve and refrigerate.
- 2
Gently melt dark chocolate, coconut cream, and vanilla essence together in a double boiler, stirring until smooth. Avoid overheating to prevent separation. Remove from heat and let cool.
- 3
In a separate bowl, whisk the reduced aquafaba with half the sugar using an electric mixer for 1 minute. Add remaining sugar and continue whisking until firm peaks form, 10-15 minutes.
- 4
Fold one-third of the melted chocolate mixture into the whipped aquafaba using a spatula. Add the remaining chocolate and continue folding gently to retain volume.
- 5
Pour into serving glasses and refrigerate for at least 4 hours.
- 6
Serve topped with coconut whipped cream and grated dark chocolate.
Tips
Reduce aquafaba by half to concentrate binding properties before whipping.
Do not overheat chocolate in double boiler to avoid separation.
Whipping aquafaba to firm peaks takes 10-15 minutes with electric mixer; patience is essential.
Fold gently to preserve aeration and mousse texture.
Good to Know
Refrigerate in covered container for up to 5 days.
Prepare up to 2 days in advance. Refrigerate, add whipped cream and chocolate garnish just before serving.
Serve chilled in individual glasses or bowls. Garnish with coconut whipped cream and grated dark chocolate.
Common Mistakes
Overheat chocolate in double boiler to avoid separation and graininess.
Stop whisking aquafaba too early to avoid collapse of mousse texture.
Fold chocolate mixture vigorously instead of gently to preserve aeration.
Substitutions
same binding properties
adjust sweetness preference
same base ingredient