I’m so excited to bring this simple yet indulgent vegan chocolate mousse with aquafaba recipe to you, guys. As I’ve already mentioned in my previous posts, ever since I’ve read about the brilliant invention of aquafaba ‘egg whites’, I’ve been massively obsessed with it.
I’m part of an inspiring Facebook group solely dedicated to making things with aquafaba and I can tell you that every single person who tries to whip chickpea water like egg whites has the same reaction – that of amazement mixed in with excitement. It’s because it’s a blooming genius invention. It opens up so many possibilities, not only for vegans, but also for people with egg allergies. Who would have thought that something as basic as whipped chickpeas (most beans, in fact) cooking water can yield such amazing results. To make sure I have not gone mad and this thing doesn’t, in fact, taste vile, I made this mousse twice while a couple of our omnivorous friends were staying with us. Not only did they LOVE the dessert, but when I was making it the second time, they watched me whip up the chickpea water into stiff peaks as they couldn’t quite believe that it is as simple as it sounds. They were so impressed and vowed to make this dessert once they get home. It’s the best compliment I could have wished for. For the sceptics amongst 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, just like your grandma used to make. Go on, try it for yourself – you’ll want to shout from the rooftops about it. PS: you may also like one of these aquafaba-based mousses instead:
1 tbsp chocolate shavings a handful of pomegranate seeds a handful of chopped pistachios
To minimise the risk of CHOCOLATE SEIZING: – melt the chocolate slowly and using as little heat as possible (switch the heat off once the water barely starts to simmer) – stir gently and as little as you can get away with – make sure aquafaba and melted chocolate are at similar temperatures – you could add a splash of plant milk or plant creamer (like Oatly or full fat coconut milk) to the bowl with unmelted chocolate and allow them to come to temperature together, then mix gently to create a ganache prior to incorporating into whipped aquafaba. This will ensure that the chocolate does not seize when it comes into contact with aquafaba, BUT it does sometimes seize when plant milk/creamer is being stirred into the chocolate and the only way to rescue a mixture like that is to stir in some boiling water, which will make the mousse less stiff and more watery. PS: you may also like one of these aquafaba-based mousses instead:
