Description
This Vegan Chocolate Mousse with Aquafaba is a light, airy, and creamy dessert made by whipping chickpea liquid into stiff peaks and folding in rich dark chocolate. It’s a perfect dairy-free, egg-free treat that satisfies your chocolate cravings while remaining vegan and gluten-free.
Ingredients
Scale
Ingredients
- 1 cup aquafaba (liquid from 1 can of chickpeas)
- 7 oz dark chocolate chips (54% cocoa)
- 1 tbsp lemon juice
- 2 tbsp maple syrup
Instructions
- Prepare Aquafaba Mixture: Drain the aquafaba from the chickpeas and combine it in a large mixing bowl with lemon juice and maple syrup. This mixture will provide the base for whipping.
- Whip Aquafaba: Using a stand mixer, whip the aquafaba mixture on high speed until stiff peaks form. This typically takes about 10 minutes and creates a light, fluffy texture similar to egg whites.
- Melt Chocolate: Melt the dark chocolate chips in a double boiler over simmering water, stirring until smooth and fully melted to avoid burning.
- Combine Chocolate and Aquafaba: Gently fold the melted chocolate into the whipped aquafaba in small batches, carefully blending to maintain the airy structure without deflating the mousse.
- Chill Mousse: Spoon the mousse evenly into serving bowls or ramekins and refrigerate for at least 3 hours to allow it to set and develop its creamy consistency before serving.
Notes
- Use aquafaba from chickpeas canned without added salt for best results.
- Ensure the melted chocolate is slightly cooled before folding into aquafaba to avoid deflating the whipped mixture.
- The mousse can be refrigerated up to 2 days; for best texture, serve chilled.
- Use gluten-free chocolate chips to keep the dessert gluten-free.
- Optional: Garnish with fresh berries or vegan whipped cream before serving.
