Vegan Chocolate Mousse
Description
If you have never experienced the miracle that is aquafaba — whipped chickpea cooking water — this is the recipe to start with: in just about 15 minutes, you will see chickpea water transform into stiff, glossy peaks, ready to be folded into anything you please. I suggest chocolate. This vegan chocolate mousse is so light, so tasty, and so satisfying!
Ingreadient :
- a scant cup (200 ml) chickpea water, drained from one 15-oz can (unsalted chickpeas is best) or measured from your own cooked chickpeas, see notes above
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup (36 g) confectioners sugar
- 200 g (7 oz.) dark chocolate (62% to 70% cacao)
- 1/3 cup (75 ml) almond milk, oat milk, or any milk you like
- Chocolate for shaving over top, optional
Direction :
- In the bowl of a stand mixer, place the chickpea water, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. After the 15 minutes, the liquid should have tripled in volume, and it should be able to hold stiff peaks. Reference the photos above or the video.
- Meanwhile melt the chocolate and almond milk in a double boiler or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. It’s OK if the mixture is slightly warm, but it shouldn’t be hot.
- Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate if you can. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set for at least 2 hours. Store in fridge.
- Shave chocolate over top before serving, if you wish.
