Chocolate Aquafaba Mousse

Super simple
Super simple
Super simple
Super simple
0:20 m

We want to let you in on a little secret... Do you know that juice that comes out of a tin of chickpeas?The stuff you usually throw down sink? Well, it's actually a magical vegan ingredient called AQUAFABA that can be used to make incredible vegan desserts.Chocolate mousse was one of our faves growing up so when we realised that you could make vegan chocolate mousse with aquafaba we were like "HELLO". This vegan desert recipe oozes class and glamour, especially when you serve it in a martini glass. Oooo la la! If you're looking for dairy free pudding ideas, you have to try this one!

Start cooking ➞




For the recipe

<item-todo-done>200g dark chocolate<item-todo-done><item-todo-done> liquid from 1 x 400g can of chickpeas - aquafaba, around 130ml<item-todo-done><item-todo-done>2 ½ tbsp sugar<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>1 pinch of salt<item-todo-done><item-todo-done>1 handful of blueberries to serve<item-todo-done>

Before you start

Medium saucepan on a high heat | Kettle boiled | Heatproof bowl | Electric beater

Melt the chococlate

  • Pour hot water into the pan until it's about 3cm deep and bring to the boil
  • Reduce the heat to a simmer
  • Put a heatproof bowl on top of the pan, ensuring the water doesn't touch the bottom
  • Break 85g of the dark chocolate into the bowl and leave it to melt
  • Remove and leave to cool a little

Whisk the aquafaba

  • Pour the aquafaba into a large bowl and use the electric beater (a hand whisk won't cut it this time) to whisk the liquid for 10-15 minutes, it will gradually firm up, as if by magic
  • Stop when the mixture makes stiff peaks if you lift out the beaters
  • Gently fold in the melted chocolate, sugar, vanilla and salt using a large metal spoon or spatula, making sure you don't beat out too much air

Chill the mousse

  • Spoon the mousse into serving glasses or bowls and chill for 2 hours

Time to serve

  • Grate the remaining 15g chocolate
  • Dress the individual mousses with a handful of blueberries and a touch of grated chocolate just before serving
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