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RECIPE
6 INGREDIENTS3 STEPS1hr 20min

Vegan Chocolate Mousse with Aquafaba and Almond milk

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.
Vegan Chocolate Mousse with Aquafaba and Almond milk Recipe | SideChef
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.
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/
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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 20min
Total Time
$0.50
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
2 cups
Canned Chickpeas
1/4 tsp
Cream of Tartar
1/4 tsp
1/4 cup
Powdered Confectioners Sugar
1 cup
70% Dark Chocolate
or You can go as low as 62%
1/3 cup
Almond Milk
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Nutrition Per Serving

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CALORIES
169
FAT
11.8 g
PROTEIN
4.5 g
CARBS
22.7 g

Cooking Instructions

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Step 1
Drain the Canned Chickpeas (2 cups) 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 (1/4 cup) . 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 (1 cup) and Almond Milk (1/3 cup) 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.
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Nutrition Per Serving
Calories
169
% Daily Value*
Fat
11.8 g
15%
Saturated Fat
6.4 g
32%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.7 g
8%
Fiber
7.4 g
26%
Sugars
4.0 g
--
Protein
4.5 g
9%
Sodium
230.9 mg
10%
Vitamin D
0.1 µg
0%
Calcium
49.9 mg
4%
Iron
3.5 mg
19%
Potassium
98.9 mg
2%
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