Creamy Chocolate Mousse

A balanced diet is chocolate (mousse) in both hands 🍫 Easy vegan chocolate mousse made with the magical aquafaba πŸ§™β€β™€οΈ
So, next time you open a can of chickpeas make sure to save the liquid πŸ… It is not liquid gold but the liquid can be made into this delicious chocolate mousse which is pretty much the same πŸ˜πŸ˜†

Creamy Chocolate Mousse

Easy vegan chocolate mousse made with aquafaba

Course Dessert, Snack
Keyword chocolate, glutenfree, oil free, refined sugar free, vegan
Prep Time 20 minutes
Cook Time 8 hours
Servings 2 people

Ingredients

  • ΒΎ dl aquafaba (the liquid from a can of chickpeas) (0.3 cups)
  • 25 grams coconut sugar (0.8 oz)
  • 1 tsp lemon juice
  • 50 grams dark chocolate (1.8 oz)
  • 1 tsp vanilla sugar (or vanilla essence)
  • 3 tbsp coconut milk (I used light coconut milk)
  • 1 pinch salt

Instructions

  1. Add the aquafaba to a bowl (make sure the bowl is completely dry) and whisk it with a hand mixer for 1 minute on the highest speed.

  2. Add the coconut sugar and lemon juice to the aquafaba and whisk it for another 5-8minutes. You should be able to hold the bowl upside down without the mixture moving from the bowl.

  3. Melt the chocolate and transfer it to a small bowl. Add the coconut milk 1 tbsp at a time mixing it well with every tbsp. Add the vanilla and the salt and mix it well.

  4. Let the chocolate mixture cool for 5-10 minutes. If the chocolate is to hot it will ruin the aquafaba. I check my sticking my little finger in mixture (sounds a little weird but it works) if it feels hot the mixture needs to cool more.

  5. Carefully pour the chocolate mixture into the aquafaba and very gently mix it together.

  6. Pour the mousse into two glasses or what ever you wish the serve the chocolate mousse in. Preferable something a little narrow (like a glass).

  7. Cover the glasses and let it sit in the fridge overnight or at least 8 hours.

  8. Top it with berries, kiwi, dark chocolate, shredded coconut or any other topping that you enjoy.

This recipe is available both in English and Danish (click the flag below to switch language)

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