Aquafaba Choclate Mousse

Light, airy and fluffy aquafaba chocolate mousse.

Course Dessert

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 15

Total Time 3 15

Servings

Calories 266kcal

Pour aquafaba into a medium-sized bowl. Whip with an elextric mixer until light peaks have formed. Add cream of tartar.
Then start adding in the powdered sugar one tablespoon at a time.
Whip the mixture until you see firm peaks. Set aside.
Skim the solid part of your coconut milk from the can. Make sure to completely leave out the watery bit that remains in the can.
Place the solid milk in a large glass bowl and add water, chocolate and salt. Place glass bowl above boiling pan of water.
The bowl shouldn’t be touching the water, so make sure to pick a small pan and a bigger bowl. Melt the ingredients and stir to form a smooth mixture.
Whilst the chocolate is melting, prepare an ice bath. Grab a smaller bowl and fil it will water and ice cubes. We will us this for the melted chocolate mixture.
Remove chocolate mixture from the heat. Add vanilla essence and mix. Optional: now is also the time to add any additional flavourings. Place your hot bowl in ice cold water.
Whisk mixture with a mixer until you can see soft rings through the mixture
Taste to check if the mixture is creamy and smooth. Gently fold in your whipped aquafaba
Fold until combined and no more white mixture can be seen
Pour the mixture in glass jars and set in the fridge to cool. The longer you refrigerate it for, the more your mousse will set (a minimum of 3 hours).
Serve with whipped coconut cream, dark chocolate shavings and optional toasted hazelnut pieces.

I usually refrigerate it overnight before serving, but that is not necessary. You only need to refrigerate it for a minimum of 3 hours.
When addding your powdered sugar to aquafaba whilst whipping, it is important to only add a little bit of sugar at a time (e.g. 1 tablespoon).
Store the mousse in the dish you want to serve it in as it will set quite firmly and keep its shape.
Remember to always chill your mousse in a closed container (Mason jars are great).