Description
This Aquafaba Chocolate Mousse is a rich, creamy, and totally plant-based twist on classic mousse.
Ingredients
Scale
- ½ cup (120ml) aquafaba (liquid from 1 can of unsalted chickpeas)
- 1 teaspoon lemon juice or cream of tartar (helps stabilize the mousse)
- 4 oz (110g) dark chocolate (at least 70%), melted
- 2 tablespoons maple syrup (or powdered sugar)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Shaved chocolate or cocoa powder
- Fresh berries (raspberries, strawberries, or cherries!)
- Coconut whipped cream
Instructions
Step 1: Melt the Chocolate
- In a heatproof bowl, melt dark chocolate over a double boiler or microwave in 15-second intervals, stirring until smooth.
- Let the chocolate cool slightly while you prepare the aquafaba.
Step 2: Whip the Aquafaba
- In a clean, dry mixing bowl, add aquafaba and lemon juice (or cream of tartar).
- Using a hand mixer or stand mixer, beat on high speed for 5-7 minutes until stiff peaks form. It should look like whipped egg whites!
Step 3: Sweeten & Flavor
- Slowly add maple syrup (or powdered sugar), vanilla extract, and a pinch of salt while whipping, until well incorporated.
Step 4: Fold in the Chocolate
- Gently fold one-third of the whipped aquafaba into the melted chocolate to lighten it.
- Slowly fold in the rest of the aquafaba, using a spatula and gentle motions to keep the mousse airy.
Step 5: Chill & Serve!
- Spoon the mousse into serving cups and refrigerate for at least 1 hour (or overnight for best texture!).
- Garnish with shaved chocolate, fresh berries, or a dollop of coconut whipped cream.