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Vegan Chocolate Mousse with Aquafaba and Almond milk
Recipe

6 INGREDIENTS • 3 STEPS • 1HR 20MINS

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.
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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/
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.
1HR 20MINS
Total Time
$0.50
Cost Per Serving
Ingredients
Servings
8
US / Metric
Canned Chickpeas
2 cups
Canned Chickpeas
Salt
1/4 tsp
Powdered Confectioners Sugar
1/4 cup
Powdered Confectioners Sugar
70% Dark Chocolate
1 cup
70% Dark Chocolate
or You can go as low as 62%
Almond Milk
1/3 cup
Almond Milk
Nutrition Per Serving
VIEW ALL
Calories
169
Fat
11.8 g
Protein
4.5 g
Carbs
22.7 g
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Vegan Chocolate Mousse with Aquafaba and Almond milk
Save
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 InstructionsHide images
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 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 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.
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.
Tags
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American
Gluten-Free
Snack
Healthy
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
No-Bake Dessert
Dessert
Quick & Easy
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