Aquafaba Chocolate mousse
What is Aquafaba? As fancy as it sounds, the trivial it is. So Aquafaba is the viscous canned chickpea liquid, you usually throw away when using the chickpeas. And today I am going to show you how to make a heavenly, vegan and gluten-free chocolate mousse out of Aquafaba.
The most amazing thing for me was that extreme amount of fluffiness. You can hardly achieve this with an avocado or coconut cream based chocolate mousse.
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Aquafaba Chocolate mousse - 3 ingredients, vegan and gluten-free
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
Ingredients
1 can of chickpeas (you will need only the liquid which is about 1 cup)
1 cup (120gr) roughly chopped dark chocolate
2 tbsp coconut nectar (substitute with maple syrup or agave syrup)
Instructions
Check notes below before you start!!
Melt your chocolate in a bowl placed over a pan of simmering water. (or microwave)
Add the coconut nectar (or maple or agave syrup)
Let chocolate cool down while you prepare the next step
Mix the liquid of your chickpeas with an electric whisk (or blender)* – whisk until the stage where you flip the bowl, the mixture wouldn’t fall out
Gently fold in the chocolate with a spatula, and very slightly stir it.
Pour into bowls and place in the fridge
The mousse is ready to eat within 1 hour
*Notes:
Make sure you use soap and oil-free whisk, bowls and cuttlery
Note that if not using a strong blender or mixer you might have to mix the Aquafaba longer than the recipe instructions says. (see comment below)
Tip from my friend Lynda: “I find that beating the aquafaba cold works much faster to bring to peaks. I also added the maple syrup to the bean juice before beating so it would not seize the chocolate. Used vanilla beans instead of extract. Turned out awesome!”