Why I love this aquafaba mousse
First of all, what is aquafaba? It’s the liquid that comes in your can of chickpeas. It’s full of starches thanks to the beans, and that liquid can be whipped into a vegan meringue and it’s a great egg free substitute for recipes that call for egg whites. It seems weird at first, but I promise it works wonders and it’s so easy to use.
Normally mousse requires eggs and cream, but with aquafaba as the base, this chocolate mousse turns out rich and creamy with that light and airy texture.
And, I honestly think that aquafaba meringue is easier to work with that traditional egg whites. It’s easy to whip them back up in they deflate and you don’t have to worry about breaking the meringue.
Here’s what you’ll need to make it
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- Aquafaba – you’ll need two cans of chickpeas to get enough for this recipe
- Cream of tartar – this helps keep your meringue nice and fluffy, and helps prevent it from deflating
- Powdered sugar
- Semi-sweet chocolate – make sure your chocolate doesn’t contain milk
How to make aquafaba mousse
Melt the chocolate. Put the chocolate in a microwave safe bowl. Heat the chocolate for 30 second increments until almost melted. This normally takes me about 1 – 2 minutes.
For reference, the photo above, is as far as I go in the microwave, and the I stir until completely melted and smooth. If you microwave your chocolate for too long, it will seize up and it won’t become smooth.
Set aside and let the chocolate cool while you work on the aquafaba.
Whip the meringue. In a large mixing bowl, whip the aquafaba with the cream of tartar until it’s light and fluffy with stiff peaks. About halfway through, I add about 1 tablespoon of powdered sugar at a time until it’s all combine.
The whole process should take about 5 – 6 minutes. You can tell the meringue is ready when stiff peaks form and if you turn the bowl upside down, nothing comes out (be careful if you test it like this).
Add the chocolate. Keep the mixer going and slowing mix in the cooled, melted chocolate. Mix until the chocolate is evenly incorporated into the meringue.
Chill until set. Divide the mousse into individual containers and refrigerate until set. It should take at least a few hours to completely set. I like to give mine at least 4 hours before serving.
FAQs and tips for making aquafaba mousse
It could have to do with the temperature of the chocolate when it you are adding it. It could also be due to the percentage of cacao in your chocolate, the lower the percentage, the smoother the mousse will turn out.
The cream of tartar in this recipe is what helps make the aquafaba hold the fluffy creaminess when whipped.
It is possible to do this but you likely won’t want to. I’d recommend using a stand mixer to really achieve a good whip, but if you have a hand mixer, that will work, too.
Aquafaba is used as an vegan alternative to eggs whites.
This mousse recipe would be great with
Other chocolate desserts you will love
- Chocolate stout cake
- Dairy free chocolate pudding
- Chocolate pecan praline cake
- Chocolate chocolate chip cookie
Aquafaba Mousse (Dairy Free Chocolate Mousse)
Ingredients
- 10 ounces chocolate
- 1 1/3 cup aquafaba, from 2 cans of chickpeas
- 1/2 teaspoon cream of tartar
- 12 tablespoons powdered sugar
- Vegan whipped topping, for garnish
- Fresh raspberries, for garnish
Instructions
- Heat chocolate chips in a microwave-safe bowl and heat for 30 second increments until almost melted. Stir until smooth. Set aside and allow the chocolate to cool.
- In a large bowl with an electric mixer, beat the aquafaba and cream of tartar for about 6 minutes. While the mixer is running, add 1 tablespoon of powdered sugar at a time until combined. Continue whipping the aquafaba until stiff peaks form.
- Slowly add the cooled chocolate to the mixer and beat until combined.
- Transfer the mousse to 8 individual containers and refrigerate until set, about 4 hours.
- Top with dairy free whipped cream and fresh raspberries before serving.
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