Home » Desserts » Vegan Chocolate Mousse made with Aquafaba (Chickpea Brine)
By Crazy Vegan 75 Comments
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Unless you’ve been living under a rock, you’ve probably already heard about the amazing Aquafaba. Aquafaba, or as most regular mortals refer toas “liquid stuff that chickpeas and beans are canned in”, is the latest egg-replacement discovery that a bunch of folks on Facebooksomehow came up with. You can make meringue, macarons, and all sorts of other fluffy sh*t with it. I used some to make this Vegan Chocolate Mousse.
To be honest, it’s been a while since I’ve wanted toexperiment with Aquafaba (simply because everyone makes it seem so magical). After finally remembering to save some chickpea brine,Ifigured the best way to test it was with a fool-proof Vegan Chocolate Mousse to avert any potentialdisasters.Initially, as I stared into mybowl of murky chickpea water, I wasn’t entirely convinced that theAquafabawould turn into fluffy meringue – but I soldiered on. To my surprise, after whiskingthe living sh*t out of the Aquafaba, it really did resemble meringue. (Don’t try tasting it on it’s own though… it’s gross).
But of course, me being me, I somehow ended f*cking things up by tryingto use the traditional method of slackening chocolatewith a small amount of meringue before folding it in. Doing that just made my melted chocolate seize up into a ball that resembled a turd. Beautiful. I guess traditional methods don’t work with un-traditional ingredients.
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I tried making it again the next day, sans initial error, and it turned out pretty awesome. Superairy and creamy, you’d never believe no egg whites, cream, gelatin, nuts, oil or avocado went into this Vegan Chocolate Mousse. Oh, and don’t worry, you won’t be able to taste any beans or chickpeas either. Be sureto buy the best quality chocolate when making this recipe, because there are so few ingredients used in the recipe – you want them all to be top notch stuff! (As it always should be, duh!).
I’llleave you with the recipe for my adaptation of Miriam’sVegan Chocolate Mousse. (In my version, I add a few other ingredients and use a little less chocolate to make a softer, more traditional mousse. I also top mine with raspberries and spun sugar, just because I can!). I hope you try it out because it is deeeeee-licious. P.S.: I’m going to continue experimenting with Aquafaba in the coming weeks – so feel free to share your experiences with it in our comment box. Adios!
Vegan Chocolate Mousse made with Aquafaba (Chickpea Brine)
Crazy Vegan Kitchen
A creamy Chocolate Mousse made with Aquafaba (chickpea brine). GF | V and free from Coconut, Nuts and Avocado.
4.67 from 3 votes
Print Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Dessert
Servings 6
Ingredients
- 1 cup Aquafaba room temperature
- 1/8 tsp Cream of Tartar
- 1 tablespoon Cane Sugar use Coconut Sugar for an even healthier version
- Seeds from 1 Vanilla Bean Pod
- 6 oz Dark Chocolate melted (make sure it is dairy-free)
- Raspberries to decorate
Instructions
Melt your dark chocolate over a bain marie or in the microwave - be careful and keep an eye on it so it doesn't burn. Once melted, leave to cool whilst preparing meringue.
In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you've achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
Pour into glasses and chill for at least 4 hours. Decorate your set mousses with raspberries and enjoy!
Notes
Adapted off Miriam's Blog
Tried this recipe?Let us know how it was!
Looking for more chickpea brine / aquafaba recipes? Check out these delicious creations from some of our blogging friends!
Homemade Vegan Wagon Wheels | Love Me, Feed Me
Vegan Marshmallow Fluff | Gluten Free Vegan Pantry
Lavender Gin Strawberry Shortcake | Healthy Slow Cooking
Vegan Egg Free Meringues | A Travelling Cook
Perfect Brownies | Fried Dandelions
« Vegan Oatmeal Cookie Bars with Homemade Strawberry Chia Seed Jam
Raspberry Rose Vegan Macarons (Using Aquafaba) »
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Comments
Tia says
Hi there, do you think a version with cocoa powder in place of the chocolate would work out? Thank you
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Kathleen says
It was going so well. The aquafaba and cream of tartar were at the soft peak stage. Then we added the sugar and just a little bit (1/4 tsp) of vanilla extract and...."boom"....it turned into a watery mess and is not getting any structure after at least 20 minutes of beating with a hand mixer. So sad. We had such high hopes for the recipe. Could the vanilla extract really tank the whole recipe? If so, maybe put a warning for unsuspecting readers. In this COVID-19 world where shopping is a risky adventure, I am trying to use what's in my pantry, which doesn't include vanilla bean.
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Crazy Vegan says
Oh damn! This can happen if it's left for long, but I've not had it happen the moment you pour in the sugar. Was it super fluffy before you put it in?
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Adrian says
I tried this recipe and mine tasted very distinctly like chickpeas, not at all what I was looking for! Any suggestions to mask the chickpea taste?
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Crazy Vegan says
Did you follow the same process for the aquafaba - Usually if I cut corners there it tastes like chickpeas
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Claire says
Yum. made this today. Devine!
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Amrita says
Glad you enjoyed it Claire!!!
Reply
Jessica says
This recipe sounds wonderful and I would love to try it. My husband cannot have vanilla, so do you think that I could use almond extract instead, and if so, how much should I use? Thanks!
Reply
Amrita says
You definitely could! I'd say edge on the cautious side and just use about 1/4 tsp as Almond Extract is very strong :)
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