Aquafaba Chocolate Mousse – Working on Actual Meals

What’s aquafaba?

Aquafaba is the liquid that continues to be after cooking or canning chickpeas or different legumes. It’s a viscous, water-like substance that has a texture just like egg whites.

The proteins and starches in aquafaba give it thickening and binding properties, making it a flexible ingredient for egg-free baking and cooking. In sure recipes, it may be used as a direct substitute for eggs, or various to different egg substitutes equivalent to flax.

Aquafaba may also be whipped right into a foam and used as a binder or leavening agent in numerous recipes, like on this chocolate mousse.

What’s aquafaba chocolate mousse?

Aquafaba chocolate mousse is made by whipping aquafaba till stiff peaks type, very similar to egg whites, then combining it with melted chocolate.

As soon as chilled, aquafaba mousse has a easy, velvety texture with simply the appropriate mixture of fluffy and firmness for a scrumptious, dairy-free dessert.

This aquafaba mousse recipe is straightforward to make. You’ll want simply 5 substances, no baking or cooking required and it’s utterly egg-free and dairy-free!

Substances

The complete listing of substances with measurements is positioned within the recipe card on the finish of the publish.

• Aquafaba: You’ll want one 19 oz (540mL) can of chickpeas to provide the aquafaba.
• Chocolate Chips: You need to use semi-sweet chocolate chips or for a much less candy mousse, darkish chocolate chips.
• Coconut Oil: This helps skinny the chocolate and forestall it from seizing. Any coconut oil works.
• Powdered Sugar: Flippantly sweetens the whipped aquafaba and helps with construction. I don’t suggest substituting one other sweetener however you possibly can omit this if wanted.
• Lemon: Helps with stabilizing. You need to use contemporary lemon juice or carton lemon juice.

Topping Concepts

Take into account topping your mousse with:

• contemporary berries like strawberries or raspberries
• whipped cream
• vanilla yogurt
• shaved chocolate
• a dusting of cocoa powder
• mint leaves
• caramel sauce
• crushed nuts like hazelnuts or pistachios

Step-by-Step Directions

Soften Chocolate and Coconut Oil

Soften the chocolate chips and coconut oil within the microwave in 30-second increments, gently stirring in between increments till the entire chocolate has melted.

Watch out to not over warmth the chocolate or it could seize. In the event you’re fearful, use a double boiler or place a heat-proof bowl over a small pot of water. Convey the water to a boil then flip off the warmth and let the chocolate soften.

Set this apart to chill when you put together the aquafaba.

Drain Chickpeas to Acquire Aquafaba

Open a can of chickpeas and drain over a bowl or measuring cup to gather the liquid (aquafaba). It is best to get 3/4 cup from a 19 oz can or you might have to open two cans when you’re utilizing 15 oz cans.

Whip Aquafaba Till Stiff

Utilizing a stand or electrical hand mixer with the whisk attachment, whisk the aquafaba in a giant bowl on excessive till stiff peaks type.

When it’s prepared, the aquafaba shouldn’t slide off a spoon if turned the wrong way up. This may occasionally take round 10 minutes. Not like eggs, you possibly can’t over whisk aquafaba, so don’t fear if it’s taking some time.

As soon as stiff peaks have shaped, add within the lemon juice and powdered sugar and proceed whisking to evenly mix.

Combine in Melted Chocolate

As soon as the chocolate has cooled to room temperature, pour it into the bowl with the aquafaba and slowly whisk till totally mixed.

Observe: It’s necessary for the chocolate and aquafaba to be on the identical temperature  in order to stop the chocolate from seizing. 

Chill Till Agency

As soon as the chocolate is blended in, switch the combination between 4 serving containers and chill within the fridge for at the least 4 hours.

You’ll be able to minimize down the chilling time to a minimal of an hour however the longer you wait, the firmer the mousse can be. You’ll be able to even make it the day earlier than serving and retailer in a single day within the fridge.

Recipe FAQs

Skilled Suggestions

• Keep away from over heating the chocolate when melting. It ought to solely want 2 30-second increments within the microwave. As soon as it’s principally melted and the bowl is warmed, gently stir to soften in any remaining unmelted chocolate.
• For gentler heating, use a double boiler or bowl positioned over a small pot of water that’s come to a boil then faraway from the warmth.
• The melted chocolate have to be at related temperatures earlier than combining with the aquafaba.