Aquafaba Vegan Chocolate Mousse
First time making chocolate mousse! I used aquafaba as a replacement for egg whites (without my family knowing :)) I was a bit nervous whipping it up, but it turned out great!
Aquafaba Vegan Chocolate Mousse
First time making chocolate mousse! I used aquafaba as a replacement for egg whites (without my family knowing :)) I was a bit nervous whipping it up, but it turned out great!
Cooking Instructions
- 1
Drain the liquid from a can of chickpeas into a mixing bowl.
- 2
Using a mixer, beat the aquafaba until it gets foamy. Then add 1/4 tsp of lemon juice. Then continue to mix until stiff peaks form. This can take about 7-10 minutes.
- 3
Add 1 tsp of vanilla extract and beat for another 2 minutes.
- 4
After you have whipped it for about 10 minutes, slowly add the powdered sugar, about 1 tbsp at a time, while continuing to beat the mixture.
- 5
Continue beating for another minute or 2 until all of the sugar is incorporated and it maintains firm peaks.
- 6
Turn off the mixer and melt the coconut oil and stir in the powdered cocoa into the oil.
- 7
Pour the chocolate mixture into the aquafaba and mix again on low for 10 seconds. Just enough to get the chocolate mixed in. Do not over mix or you will lose the fluffiness!
- 8
Use a rubber spatula to scrape the edges and fold in any parts that didn’t get incorporated.
- 9
Finally, pour the vegan chocolate mousse into glasses and refrigerate for a least 2 hours before serving.
- 10
Sprinkle over coconut flakes or any other toppings of choice. Enjoy!
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