Aquafaba Chocolate Mousse – Running on real food

What is aquafaba?

Aquafaba is the liquid that remains after cooking or canning chickpeas or other lemons. It is a viscous, water-like substance that is a Texture like egg white.

Aquafaba’s proteins and starches give it thickening and binding properties, making it a versatile ingredient for egg-free baking and cooking. In certain recipes, it can be used as a direct replacement for eggs or as an alternative to other egg substitutes such as flax.

It can be used to make meringues, mousses, macarons and other recipes that traditionally call for eggs.

Aquafaba can be whipped into a foam and used as a binder or leavening agent in various recipes, such as this chocolate mousse.

What is aquafaba chocolate mousse?

Aquafaba chocolate mousse is made by whipping aquafaba until stiff peaks form, much like egg whites, then combining with melted chocolate.

Once chilled, aquafaba mousse has a smooth, velvety texture with just the right combination of fluffiness and firmness for a delicious, dairy-free dessert.

Aquafaba mousse recipe is easy to make. You’ll only need 5 ingredients, no baking or cooking required, and it’s completely egg-free and dairy-free!

Materials

A full list of ingredients with measurements is located on the recipe card at the end of the post.

• aquafaba: To make aquafaba you will need a 19 ounce (540mL) can of chickpeas.
• Chocolate chip: You can use semi-sweet chocolate chips or use less sweet mousse, dark chocolate chips.
• coconut oil: This helps to thin the chocolate and prevents it from sticking. Any coconut oil works.
• powdered sugar: Lightly sweetens and helps structure the whipped aquafaba. I don’t recommend substituting other sweeteners but you can omit it if needed.
• lemon: Helps stabilize. You can use fresh lemon juice or carton lemon juice.

Top ideas

Consider with your mousse toppings:

• Fresh berries such as strawberries or raspberries
• Whipped cream
• Vanilla yogurt
• Shaved chocolate
• Cocoa powder is a dusting
• mint leaves
• Caramel sauce
• Crushed nuts such as hazelnuts or pistachios

Step by step instructions

Melt the chocolate and coconut oil

to dissolve Chocolate chip And coconut oil Microwave in 30-second increments, stirring in slow increments until all the chocolate is melted.

Be careful not to overheat the chocolate or it may stick. If you’re worried, use a double boiler or place a heat-proof bowl over a small pot. Bring the water to a boil then turn off the heat and let the chocolate melt.

Set aside to cool while you prepare the aquafaba.

Drain the chickpeas to collect the aquafaba

Open a can of chickpeas and drain over a bowl or measuring cup to collect the liquid (aquafaba). You should get 3/4 cup from a 19 oz can or if you are using a 15 oz can you should open two cans.

Whip the Aquafaba until stiff

Using a stand or electric hand mixer with a whisk attachment, whisk the aquafaba. big bowl On high until solid peaks form.

When it’s ready, the aquafaba won’t slide off the spoon when turned over. This may take about 10 minutes. Unlike eggs, you can’t overcook aquafaba, so don’t worry if it takes a while.

When stiff peaks form, add the lemon juice and powdered sugar and whisk to combine evenly.

Mix in the melted chocolate

Once the chocolate has cooled to room temperature, pour it into the bowl with the aquafaba and slowly stir until fully combined.

Disagree: It is important for the chocolate and aquafaba to be at the same temperature so that the chocolate does not stick.

Chill until firm

Once the chocolate is mixed, transfer the mixture between 4 serving bowls and chill in the fridge for at least 4 hours.

You can reduce the chilling time to a minimum of an hour, but the longer you wait, the firmer the mouse will be. You can even make it the day before serving and store overnight in the fridge.

Recipe FAQs

Expert tips

• Avoid overheating the chocolate while melting. It will only require 2 30-second rises in the microwave. Once it’s mostly melted and the bowl is warm, stir gently to melt in any remaining melted chocolate.
• For gentle heating, use a double boiler or bowl set over a small pot of water that comes to a boil then remove from heat.
• The melted chocolate must be at the same temperature before it is combined with the aquafaba.