Chocolate Mousse (aquafaba)
I already have a couple of chocolate mousse recipes on my channel but none using aquafaba (chickpea water). This recipe is light and fluffy, great for a dinner party.
- 3/4 cup aquafaba (chickpea water) unsalted
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 tbsp plant milk
- 2 tbsp coconut sugar or sweetener of your choice
- handful of cacao nibs/chocolate drops
- pinch of pink/sea salt
- 200 g dark chocolate
- Drain the liquid from the chickpeas. This should be about 3/4 – 1/2 cup of liquid. Add to a large bowl with the cream of tartar. Whisk for 5 minutes continuously until its thick and fluffy. Add the sugar. Whisk for another 5 minutes until the aquafaba forms stiff peaks. Malt the chocolate in a bain marie or slowly in a microwave (10-15 seconds then mix, repeat until melted). Pour into the aquafaba and add the milk. Fold them together to form a thick mousse. Its important to fold as mixing will knock the bubbles out of the mousse. Add a handful of cacao nibs or chocolate drops. Fold in then spoon into ramekins. Sprinkle the top with nibs/drops and refrigerate for 1 hour (minimum). Serve straight from the fridge. Enjoy!
TIP: Use unsalted aquafaba. I served it into two lager bowls but this could easily serve 4 into smaller ramekins. Use dark chocolate as I found the milk chocolate version wasn’t as rich.