Aquafaba Chocolate Mousse

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Aquafaba Chocolate Mousse

Aquafaba Chocolate Mousse

Print RecipePin Recipe

  • Yield: 6 servings
  • You're needed for: 10 minutes
  • Until it's done: 60 minutes
  • 5 out of 5 based on 3 user ratings
  • Holiday Feast

A decadent dessert that's guiltless

Aquafaba, Dark Chocolate, Maple Syrup, Vanilla,

Ingredients:

  • MOUSSE
  • dark chocolate - 1 cup
  • aquafaba - 1 cup (before whipping)
  • vanilla - 1 tsp.
  • maple syrup - 1 tsp.
  • WHIPPED TOPPING
  • coconut cream - 1 can
  • powdered sugar - 2 Tbsp.

Instructions:

PREP

  1. Put coconut cream in freezer for 30 minutes

CHOCOLATE

  1. Chop chocolate into 1 inch pieces
  2. Put into microwave safe bowl to melt
  3. Microwave in 30 sec intervals, stir between (or use double boiler)
  4. Work slowly, you don’t want to burn your chocolate

MOUSSE

  1. Drain the chickpea water (aquafaba) into your Vitamix
  2. Blend on high for 3 minutes
  3. Add the vanilla and maple syrup
  4. Blend on high for 2 more minutes

PATIENCE

  1. Let your chocolate cool, don’t skip this step
  2. Put your whipped aquafaba in the fridge while you wait
  3. When your chocolate is cool, but still liquid, it’s ready
  4. Take your aquafaba out of the fridge
  5. Blend on high again for 1 minute

STIR

  1. Fold the aquafaba into the chocolate mixture (don’t blend)
  2. Pour into shot glasses
  3. Cool for at least 30 minutes

WHIPPED TOPPING

  1. Add the can of coconut cream and powdered sugar to your Vitamix
  2. Blend on high for 30 seconds

PRESENT

  1. Top chocolate shots with whipped topping
  2. Snap a pic and tag #lifeisNOYOKE
  3. Enjoy!

Useful tips for Aquafaba Chocolate Mousse

You want to work slowly and deliberately here. This recipe takes a little patience.

When you melt your chocolate, work in 30 second increments. Heat for 30 seconds, stir, heat again, repeat. You want a liquidy consistency.

You can always use a double boiler to melt your chocolate as well.

Obviously set the chickpeas aside instead of wasting them. Even better, make our Edamame Hummus or our Beet Hummus.

Some of the aquafaba will froth. Not all of it.

And that’s okay. It will still set very nicely.

After the initial blend, it will feel warm. Refrigerate it before it’s final blend to cool it down a bit.

Wait until your chocolate is cool. If you mix it with the aquafaba while hot it won’t set properly.

You want to fold (not stir) your chocolate and aquafaba mixture. You’re trying to keep the air bubbles intact. Do not attempt to blend the chocolate using your Vitamix. It sadly won’t work. 🙁

This is a VERY rich dessert, so we feel like shot glasses are the perfect portion. Plus they are cute!

If at all possible, make this recipe the evening you plan to serve it. Both the mousse and the whipped topping solidify a bit too much after 24 hours in the fridge.

This recipe looks much harder than it actually is to make. Give it a try, you’ll love it!

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/aquafaba-chocolate-mousse/