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Vegan Chocolate Mousse with Aquafaba and Almond milk

6 INGREDIENTS • 3 STEPS • 1HR 20MINS

Vegan Chocolate Mousse with Aquafaba and Almond milk

Recipe

3.8

5 ratings
With about 15 minutes of vigorous beating, chickpea water triples in volume, resembling whipped egg whites. It can be baked into a meringue or whipped into mayonnaise, and when it’s folded into a mix of melted chocolate and almond milk, it makes the lightest-textured chocolate mousse. What’s more, it comes together more quickly than any I’ve ever made.
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With about 15 minutes of vigorous beating, chickpea water triples in volume, resembling whipped egg whites. It can be baked into a meringue or whipped into mayonnaise, and when it’s folded into a mix of melted chocolate and almond milk, it makes the lightest-textured chocolate mousse. What’s more, it comes together more quickly than any I’ve ever made.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR 20MINS

Total Time

$0.50

Cost Per Serving

Ingredients

Servings
8
us / metric
Canned Chickpeas
425 g
Canned Chickpeas
Cream of Tartar
1/4 tsp
Cream of Tartar
Salt
1/4 tsp
Salt
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar
70% Dark Chocolate
200 g
70% Dark Chocolate
or You can go as low as 62%
Almond Milk
80 mL
Almond Milk

Nutrition Per Serving

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Calories
169
Fat
11.8 g
Protein
4.5 g
Carbs
22.7 g
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Drain the Canned Chickpeas (425 g) and put 200 milliliter of the chickpea water in the bowl of a standard mixer. Add Cream of Tartar (1/4 tsp), Salt (1/4 tsp), Powdered Confectioners Sugar (4 Tbsp). Beat on medium high speed for 15 minutes. After this, the liquid should have tripled in volume, and it should be able to hold stiff peaks.
step 1 Drain the Canned Chickpeas (425 g) and put 200 milliliter of the chickpea water in the bowl of a standard mixer. Add Cream of Tartar (1/4 tsp), Salt (1/4 tsp), Powdered Confectioners Sugar (4 Tbsp). Beat on medium high speed for 15 minutes. After this, the liquid should have tripled in volume, and it should be able to hold stiff peaks.
step 2
Meanwhile, melt the 70% Dark Chocolate (200 g) and Almond Milk (80 mL) 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.
step 2 Meanwhile, melt the 70% Dark Chocolate (200 g) and Almond Milk (80 mL) 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.
step 3
Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set up — in about an hour it will start to set. Store in fridge.
step 3 Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set up — in about an hour it will start to set. Store in fridge.

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