Vegan Chocolate Mousse with Aquafaba and Almond milk

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.

Total Time

1hr 20min

3.8

5 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

2 cups

GOYA® Chick Peas

•

1/4 tsp

Cream of Tartar

•

1/4 tsp

Salt

•

4 Tbsp

Powdered Confectioners Sugar

•

1 cup

70% Dark Chocolate

or You can go as low as 62%

•

1/3 cup

Almond Milk

Cooking Instructions

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.

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.

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.

Nutrition Per Serving

CALORIES

169

FAT

11.8 g

PROTEIN

4.5 g

CARBS

22.7 g