Growing up, I used to revere my grandmother for the feather-light, airy chocolate mousse she made. It was her signature recipe, and one that my mother and I could only dream of making half as well. Somehow, gran's always turned out better. But now that I've discovered aquafaba, I feel proud to be able to create a vegan and healthier version of my gran's recipe, and with even fewer ingredients! Aquafaba, or chickpea brine, works exactly as whisked egg whites do, creating the light and airy texture of this mousse. Don't skimp on the cream of tartar: it helps the mousse set and stay firm.
3 Ingredient Aquafaba Chocolate Mousse [Vegan]
- 3.5 ounces vegan chocolate, either dark or milk chocolate
- 1 can of chickpeas
- 1 packet/1 teaspoon cream of tartar
- Sweetener of choice (optional): either a drizzle of maple syrup, a good pinch of stevia or a few teaspoons of sugar
- Open a can of chickpeas. Pour the brine (aquafaba) into a medium-sized bowl and save the chickpeas (I like eating them in a salad, or you could make some hummus).
- Using an electric whisk, beat the aquafaba for about 10-15 minutes, or until stiff peaks begin to form. The brine will act exactly like egg whites: first it becomes white and foamy, then the texture becomes denser until, after a while, it will become stiff enough that you can tip the bowl upside down and the whisked aquafaba remains in place.
- Add the cream of tartar to this in the last minutes of whisking. Place the whisked aquafaba in the fridge.
- Melt the chocolate in a heat-proof bowl over a pan of simmering water. After a few minutes, the chocolate should be melted; stir with a wooden spoon to make it silky and glossy. Set aside to cool; if you are using any sweetener, add it now.
- When the chocolate is cooled but still melted (you don’t want it to be too pasty — on the other hand, warm chocolate will ruin the recipe) add a dollop of the whisked aquafaba. Gently, VERY gently, fold it into the chocolate. Continue this process with the rest of the aquafaba until there is none left. You will notice the mousse will gain a lot of volume. It’s important that you complete this step slowly so as not to beat the air out of the whisked aquafaba.
- Pour the mousse into 4 little pots or cups, and leave in the fridge for a couple of hours to set before serving.