Vegan Chocolate Mousse

Using canned chickpeas? Don’t throw out the liquid in the can! That aquafaba can be used to make things like this vegan chocolate mousse. It gets light and fluffy from beating air into the aquafaba, similarly to egg whites.

Vegan Chocolate Mousse

Recipe

Ingredients

• Aquafaba from 1 can chickpeas

• 125g of dark chocolate (approximately 1 bar, I used Lindt 85%)

• 1 tsp lemon juice

• 1 packet Splenda (optional)
  

Steps

1. Melt the chocolate over a double broiler until smooth. Melt the chocolate slowly, to ensure it doesn’t seize up.

2. While the chocolate is cooling, use a hand mixer to whip the aquafaba, starting on medium and moving to high.

3. Once the aquafaba becomes frothy, add in a splash of lemon juice to stabilize the mixture, and Splenda if desired.

4. The aquafaba should more than triple in size. Whip until stiff peaks can be formed.

5. Take a small dollop of the aquafaba and fold it into the chocolate to slowly adjust the temperature.

6. Pour the chocolate mixture into the remaining aquafaba, and FOLD it gently together (you don’t want to deflate all the air you just whipped into it).

7. Pour the mousse into small ramekins and refrigerate for at least 2 hours (this recipe makes about 6 small ramekins).