Vegan Chocolate Mousse
Aquafaba is an extraordinary ingredient, ideal for many vegan recipes, and is made by whipping the water from the canned or cooked chickpeas until stiff peaks, resembling the whipped cream or whipped egg whites so much.
I can bet most people will discard this while draining their chickpeas without even knowing what they’re throwing away.
It’s a strategic ingredient, especially in vegan nutrition. As vegan recipes do not include the use of animal derivatives, replacing classic and basic ingredients such as eggs or milk can sometimes be difficult. So finding a substitute for eggs is always a great difficulty, but this will solve all the problems. It will be useful for those intolerant to eggs, who, just like vegans, cannot use this ingredient in their preparations.
In a double boiler melt dark chocolate with sugar and pinch of instant coffee, then leave it to cool down to room temperature.
Drain the chickpea water into a bowl, add a pinch of salt and lemon juice, then using an electric mixer mix for 5 minutes on high speed until stiff peaks.
It might take a bit shorter or longer, so don’t be discouraged if it takes some time to reach stiff peaks!
But just like classic whipping cream or egg whites, make sure to not over-do it, as there’s no going back from overwhipped aquafaba.
Gradually add the melted chocolate and with a spatula fold in the chocolate.
Divide the mousse between 2 glasses and refrigerate until set.
Vegan Chocolate Mousse
Ingredients
Instructions
- In a double boiler melt the dark chocolate with sugar and pinch of instant coffee. Let it cool down to room temperature.
- Drain the chickpea water into a bowl, add a pinch of salt and lemon juice, then using an electric mixer mix for 5 minutes on high speed until stiff peaks.
- Gradually add the melted chocolate and with a spatula fold in the chocolate.
- Divide the mousse between glasses and refrigerate for 2 hours.
