Chocolate Mousse from Aquafaba
Do you crave chocolate like me? I mean honestly dark chocolate is my weakness. I find my mouth watering even as I type this. Chocolate mousse has always been one of my favorite desserts. The whipped, light and airy texture simply melts in your mouth with every bite. After watching a baking show, I discovered a new and healthier way to create a mousse using aquafaba - the liquid from canned chickpeas. I know, that sounds so strange. I felt the same way so I had to try it for myself; It did not disappoint! The starch in the liquid creates stiff peaks when whipped. Add some flavor and a little sweetness and you have one tasty dessert!
This recipe is a little finicky so make sure you follow the directions to a “T”! If you don’t, your whipped mixture may deflate and become liquid. Luckily, it only takes about 12 minutes to whip up, and then it must sit in the fridge to set overnight or for 3+hours. But it is well worth the wait.
Makes 2 servings
Dark Chocolate Mousse
1 can chickpeas (use liquid only = aquafaba)⠀
2 tbsp dark chocolate chips⠀
1 tsp coconut sugar
1 tsp cacao powder
4 tsp gelatin powder
1 tsp coconut or almond milk
1/4 tsp apple cider vinegar
Pour the coconut milk and chocolate chips in a heat proof bowl and microwave for 30 seconds. Stir to melt the rest of the chocolate.
Set the chocolate mixture aside to cool to room temperature. This must be completely cool but still liquid before it is used again.
Meanwhile, pour the aquafaba (liquid from canned chickpeas) into a large, clean mixing bowl. This bowl must be completely free of oil/grease as this will prevent the aquafaba from forming stiff peaks.
Add the apple cider vinegar (this helps the peaks to stay stiff) to the aquafaba.
Now whip with an electronic whisk until it forms peaks (about 10 minutes), then gradually add the sugar, cacao powder, and gelatin and whip it until the peaks are stiff (about another 5-7 minutes). You can’t over whisk like egg whites so don’t be afraid to go for it. It is ready when you can flip the bowl upside down and the whipped aquafaba doesn’t move.
Once the chocolate is quite cool but is still fully liquid, add one spoonful of the whipped aquafaba to it and gently fold it in using a spatular until combined.
Add this chocolate mixture to the large mixing bowl and VERY carefully fold it in the aquafaba. DO NOT USE MIXER FOR THIS. Be as gentle as possible to not lose the peaks. Make sure the chocolate and aquafaba are well combined and fully mixed into each other.
It is normal for the mousse to deflate a little bit - that’s ok. Delicately pour or spoon out the mousse into glasses and pop it in the fridge. Let it set over night or for at least 3 hours.
Top with your favorite foods - strawberries, trailmix, coconut, etc!
Tag me on Instagram @fitstagram.michelle with your Aquafaba Chocolate Mousse!