Vegan Chocolate Mousse with Aquafaba and Almond milk

1:20:00

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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Ingredients
- Serves 8 +
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15 ounce Canned Chickpeas
1/4 teaspoon Cream of Tartar
1/4 teaspoon Salt
1/4 cup Powdered Confectioners Sugar
200 gram 70% Dark Chocolate
1/3 cup Almond Milk
Directions HIDE IMAGES
STEP 1
Drain the Canned Chickpeas (15 ounce) and put 200 milliliter of the chickpea water in the bowl of a standard mixer. Add Cream of Tartar (1/4 teaspoon), Salt (1/4 teaspoon), 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 (200 gram) 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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