Chocolate Aquafaba Mousse

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This week, in quarantine, I am experimenting with aquafaba. If you have no idea what aquafaba is, you are not alone. It is the liquid from the can of chickpeas that is usually discarded. Amazing right? Please see my prior post on making Aquafaba Meringues. It goes into detail about why it is so much healthier to use this “bean water” in a variety of recipes rather than egg whites.

Today I would like to share with you a recipe for a Chocolate Aquafaba Mousse that contains only 5 ingredients and no added oil. You can omit the tablespoon of sugar if you like, which brings it down to only 4 ingredients. Added bonus, there are no mystery non-dessert ingredients like sweet potato or avocado. 😉

Chocolate Aquafaba Mousse ingredients:

• aquafaba (juice from a chickpea can)… this still amazes me
• dark chocolate – (the better the quality, the better the taste, but even melted dark chocolate chips work great)
• cane sugar
• vanilla extract
• lemon juice

One would think that aquafaba, being “bean-water”… aqua = water and faba = bean, would have a have a “bean-y” flavour, but I promise you it doesn’t.

Most non vegan Chocolate Mousse recipes contain ingredients such as:

• raw eggs
• butter
• heavy cream
• whipped cream topping

These “regular” ingredients are high in cholesterol and fat, and with the inclusion of raw eggs, possibly salmonella bacteria. Is that something you really want to eat? Yuck.

Now you can make a version that is healthier and cheaper! By using a quality dark chocolate, you will be consuming antioxidants called flavonoids. Cocoa is actually a health food, according to Dr. Greger, because of the high antioxidant content… Love that guy. It’s just that chocolate has added sugar and fat that is not good for us… dang it.

Let’s face it, this Chocolate Aquafaba Mousse is a treat for a special occasion. It is not meant to be a daily dessert!

This recipe whips up like a dream and stays put even after a couple of days in the fridge. It doesn’t ‘sweat’ or change in consistency. I suggest making it, then putting it directly into the little dishes you intend to serve it in. Let it set in the fridge until you are ready to eat it. This is easier than transferring it later and it will look much prettier. Any little glass dish or cup, martini glass or wine glass can work. It is pretty rich, so a small amount goes a long way. This recipe makes about 2 1/2 cups which can easily serve 6 or more people.

The mousse below is shown with an Aquafaba Meringue as a garnish. My meringue recipe can be found here.

How to make Chocolate Aquafaba Mousse

As I mentioned, these are very simple to make, but you do have to follow certain steps in order to reach the proper consistency… I made them 4 times in total to get it just right. That is a lot of mousse to eat and give away! I borrowed an ingredient from my neighbor (following all social distancing rules) and paid her back in meringues and mousse! This quarantine is going to get the best of my waistline! Thank you Modo Yoga for offering fitness and yoga classes online that I can do in the comfort of my home during these crazy times.

The process

• First, measure out 4 ounces, or 1/2 cup of dark chocolate. The higher the quality, the better the taste. Bernard Callebaut makes a lovely dark chocolate block for baking.
• Fill a small pot with about an inch or two of water and turn the temperature to medium.
• Place 4 ounces of chocolate in a heat proof glass or bowl. Set it in the pot.
• Allow the chocolate to melt slowly.
  

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• Next, in a hand mixer or stand mixer bowl, pour in 3/4 cup of aquafaba, 1 teaspoon of lemon juice and 1 teaspoon of vanilla.
• Mix on high for 6 1/2 minutes. Stop and scrape down the sides a couple of times.

• After the 6 1/2 minutes have passed, remove the bowl from the stand and turn it upside down. If the meringue does not move at all, you are ready to add the chocolate. If it is not completely stiff, whip for another minute or so.
• At this point, add in the melted chocolate (make sure it is close to room temperature) and one tablespoon of sugar (if desired). If your chocolate is very dark, like 80-90% you may want to add more sugar.
• Mix on medium-high for another couple of minutes, stopping to scrape down the sides and the bottom of the bowl as needed.
• Taste when mixed and add sugar as desired.

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• Voila! Once the chocolate has been evenly blended in, you are done.
• Toppings such as raspberries, cacao nibs, chopped nuts, Aquafaba Meringues or plant based whipped cream would add some nice color and flavour.
• Spoon into small serving dishes and top with a garnish if you wish.

I truly hope this becomes your new mousse recipe! Doesn’t it feel so good to be living your best life, honoring your body and not adding to the pain and suffering of farmed animals? Happy days. If you do try out this recipe, please write your comments below and share the recipe!

Chocolate Aquafaba Mousse

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Serves: 6+ Prep Time: 15 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup aquafaba liquid (the amount in a 13.5 ounce chickpea can)
• 4 ounces of dark (vegan) chocolate, good quality chocolate is best, but melted chocolate chips can work too
• 1 tablespoon cane sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Place 4 ounces, (1/2 cup) of dark chocolate into a glass measuring cup or heatproof bowl.
2. Fill a small pot with about an inch or two of water and turn temperature to medium. Set the bowl of chocolate into the pot and stir as the chocolate melts.  You can add a splash of plant milk if you like to make it a bit creamier. 
3. In a hand mixer or stand mixing bowl, pour in 3/4 cup of aquafaba, 1 teaspoon of lemon juice and 1 teaspoon of vanilla.
4. Mix on medium-high for 6 1/2 minutes. Stop and scrape down the sides a couple of times.
5. Remove the bowl from the stand and turn it upside down. If the meringue does not move at all, you are ready to add the chocolate. If it is not completely stiff, whip for another minute or so.
6. Add in the melted chocolate (make sure it is at room temperature) and 1 tablespoon of sugar (if desired). If your chocolate is very dark, you may want to add more sugar.
7. Taste when mixed and add sugar if desired.
8. Stop to scrape down the sides and the bottom of the bowl as needed.
9. Once the chocolate has been evenly blended in, you are done.
10. Spoon into small serving dishes and top with a garnish if you wish.  Refrigerate until ready  to eat.  Raspberries, cocoa nibs, shaved chocolate, strawberries, blackberries, nuts and plant-based whip cream are all nice options.
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