Happy Sunday everyone! I am happy to be back home and cooking again in my kitchen, and nothing says welcome back like chocolate mousse! Unless you’ve been living under a rock, vegans have been going nuts over aquafaba (canned chickpea water). It’s been blowing up in the vegan world since it’s an alternative to using egg whites for baking. Don’t ask me how, maybe Bill Nye will talk about it in his new Netflix series in the future? Anyway, it’s been rocking my world ever since I discovered it’s scary egg white like properties. Today I am showing you how to make an easy and decadent chocolate mousse using aquafaba. This is perfect to make if you need to whip something up for dessert that’s easy and uses few ingredients. Also, this is way healthier than normal chocolate mousse since there is zero cream and bad stuff so you don’t have to feel guilty! So before you go throwing away that can of chickpea water, stop yourself, because it’s liquid gold.
Aquafaba Chocolate MoussePrint Recipe
- 2 cans of leftover chickpea water
- 1/4 teaspoon of cream of tartar or agar agar
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of sugar
- 1/2 - 3/4 cup of melted vegan chocolate chips
- *optional to add more cocoa powder
- Berries to garnish
In a bowl add in your chickpea water and begin to whip using a handheld mixer. After 3-4 minutes add in your cream of tartar or agar agar, this will help form peaks.
After another 5 minutes add in your vanilla and sugar. Turn on your mixer and whip this until your "egg whites" form soft peaks. Aquafaba doesn't whip into firm peaks, so don't panic if you're left with soft peaks, it's fine.
For the chocolate, in a bowl pour your chocolate chips and microwave this until it has melted. Keep an eye on the chocolate to keep it from burning. Let the melted chocolate cool for a couple of minutes.
With a spatula, fold your melted chocolate into the aquafaba. Give the mixture a taste and see if you need more sugar or if you feel like you need more chocolate you can add in cocoa powder. Divide the mixture into individual ramekins. Put these in the fridge to set for at least 3 hours. After they have firmed up, top them off with fresh berries.