Aquafaba Chocolate Mousse

Name: Aquafaba Chocolate Mousse
Prep time: 20 min
Total time: 20 min
Cuisine: France
Ingredients: 200 g of dark chocolate (baking chocolate, minimum 70% cocoa); 150 ml of aquafaba (liquid from canned chickpeas); 50 g of granulated sugar; 1 tsp of vanilla extract; 1 pinch of salt; 5 g of unsweetened cocoa powder (for decoration); 50 g of raspberries (fresh, for topping); 30 g of chopped hazelnuts (for decoration)

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A light, airy chocolate mousse made with aquafaba as a plant-based substitute for egg whites. This vegan dessert is rich in chocolate flavor and perfect for any occasion.

Total time: 20 min
Prep: 20 min
Cook: –
Rest: 2 h
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 8

servings

Estimated cost €5.00

1 ¼ cups dark chocolatebaking chocolate, minimum 70% cocoa
⅔ cup aquafabaliquid from canned chickpeas
4 tbsp granulated sugar
1 tsp vanilla extractoptional
1 pinch of salt
2 ¼ tsp unsweetened cocoa powderfor decorationoptional
⅓ cup raspberriesfresh, for toppingoptional
¼ cup chopped hazelnutsfor decorationoptional

Equipment

Saucepanfor the double boiler
Spatula
Refrigerator
Verrinesor large individual molds
Electric whisk

Instructions

Tap a number to check off the step, and a time to start a timer.

Melt the dark chocolate in a double boiler or in the microwave. Let it cool until lukewarm (still fluid but not hot).

In a large, perfectly clean, grease-free bowl, pour the very cold aquafaba. Add a pinch of salt.
Using an electric mixer, whip the aquafaba to stiff peaks, until it has a texture similar to whipped egg whites (stiff peaks).
Gradually add the granulated sugar while continuing to whip, until you have a firm, glossy meringue. Then fold in the vanilla extract.
Gently pour the cooled melted chocolate over the whipped aquafaba. With a spatula, fold it in by lifting the mass gently so the mixture does not deflate.
Divide the mousse among small glasses or individual molds.
Refrigerate for at least , ideally , so the mousse sets well.
When ready to serve, dust with cocoa powder, add a few fresh raspberries and, if desired, crushed hazelnuts.

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Goes well with

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As a main

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Nutrition facts

per serving · estimate

380kcal

Protein4 g4%
Carbs32 g35%
Fat25 g61%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even lighter mousse, make sure the aquafaba is very cold before whisking. You can also add a pinch of cream of tartar to stabilize the aquafaba 'whites'.

Freezing : Can you freeze this recipe?

Not recommended

The texture and the separation of the ingredients can be altered after thawing.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the refrigerator. Fragile texture.

Making ahead : Can you make it the day before?

Yes

Can be made the day before for a better set and optimal chilling.

Reheating : How do you reheat it?

Not reheated, eaten cold. Reheating ruins the texture and the hold of the mousse.

Variations

Decorate with cocoa powder, raspberries and crushed hazelnuts.
Use a baking dark chocolate with at least 70% cocoa.
Divide the mousse among small glasses or individual molds.

Mistakes to avoid

Whisking in a greasy bowl: use a perfectly clean bowl.
Pouring hot chocolate onto the aquafaba: let it cool to lukewarm first.
Mixing roughly: lift the mass gently so it does not deflate.

Frequently asked questions

What is aquafaba?

Aquafaba is the liquid from canned chickpeas. Very cold and whipped to stiff peaks, it replaces egg whites and makes a light, airy plant-based mousse.

How do you whip aquafaba?

Pour the very cold aquafaba into a clean, grease-free bowl with a pinch of salt, whip with an electric mixer to stiff peaks, then add the sugar gradually for a glossy meringue.

How do you fold in the chocolate without deflating the mousse?

Let the melted chocolate cool until lukewarm, still fluid but not hot, then gently pour it over the whipped aquafaba and fold it in by lifting the mass with a spatula, using slow movements.

How long does the mousse need to set?

Refrigerate the glasses for at least 2 hours, ideally 4 hours, so the mousse sets well, then top with cocoa, fresh raspberries and hazelnuts before serving.