Aquafaba Chocolate Mousse

Aquafaba chocolate mousse is a spin on a classic French Mousse au Chocolat. It's light, fluffy, and airy with a lot of chocolate flavor. For the skeptics among you, let me re-assure you, this dessert DOES NOT taste of chickpeas at all. If I hadn’t just told you what’s in it, you would have thought that it’s an indulgent chocolate mousse. This aquafaba chocolate mousse is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Prep Time25

Total Time25

Servings: (⅔-cup) servings

Calories: 241kcal

Equipment

Ingredients

1 cup aquafaba *
1/4 tsp. cream of tartar (optional)
1 cup chocolate , finely chopped

US Customary - Metric

Instructions

Melt the chocolate. There are several ways to melt chocolate. I prefer using a double boiler because it allows for the most control, using indirect heat (steam) rather than direct heat from a stove or microwave. This indirect heat helps to melt the chocolate more gradually, which greatly reduces the risk of overheating the chocolate. The result is perfectly smooth, glossy melted chocolate.
To create a double boiler, place a saucepan on the stove and add 1-2 inches/2.5-5 cm of water. Place a dry, heat-proof bowl over the saucepan. The bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a "seal" that will trap steam within the saucepan).
Add the chocolate into the bowl and turn the heat over medium-low. As the chocolate begins to melt, stir it with a rubber spatula to ensure even melting. After removing the bowl from the double boiler, wipe the bottom of the bowl dry to prevent any water coming into contact with the chocolate as water can cause the chocolate to seize.
Cool the chocolate. The chocolate needs to be at room temperature before adding it to the whipped aquafaba. Hot chocolate will either make the aquafaba collapse or make the mousse grainy.
Whip the aquafaba. When the chocolate has cooled (whipped aquafaba collapses over time, so you don't want to start whipping it until the chocolate is ready), then transfer the liquid aquafaba into a clean glass or metal bowl (avoid any plastic bowls and utensils). Using a hand or stand mixer, whip the aquafaba until foamy. Add the cream of tartar and whip until stiff peaks form - the peaks will stand straight up when the beaters are lifted from the mixture. It generally takes 10-15 minutes to see firm peaks using a hand mixer and 5-7 minutes using a stand mixer.
Be careful not to over-whip the aquafaba. Once stiff peaks form, no matter how many minutes it took, stop whipping. Whipping too long can cause the aquafaba to deflate.
Stream in the chocolate. You can either stream the melted chocolate into the aquafaba with the mixer still running, or gently fold the aquafaba into the melted chocolate. I prefer the first method but both work. Mix only until uniform, then set aside.
Note: The aquafaba can deflate a little once the chocolate is added (that's normal), but it shouldn't turn into liquid. By the time you’ve added all of your melted chocolate, the mousse tends to be more of a pourable consistency.
Chill. Divide the mousse between individual glasses or serving bowls and place it in the refrigerator until completely set, at least 2 hours.
Serve. Garnish the chocolate mousse with coconut whipped cream, a light dusting of cocoa powder, or even some more shaved chocolate (optional). Serve cold, straight out of the refrigerator.
Store. Leftover aquafaba chocolate mousse keeps well in an airtight container in the refrigerator for 5-7 days.

Notes

*You can either make your own aquafaba or use the leftover liquid from 1 (15-oz/425-g) can of chickpeas.
**Nutrition information is approximate and may container errors. Please, feel free to make your own calculations.

Nutrition