Chocolate Mousse with Aquafaba

Chocolate mousse with aquafaba is a vegan version of the traditional French dessert that uses aquafaba, that is, the liquid from canned chickpeas, as a substitute for whipped eggs. Here’s how to make it:

Ingredients

• 100 g of good quality dark chocolate (at least 70% cocoa)
• 120 ml of aquafaba (the liquid from canned chickpeas)
• 2 tablespoons of powdered sugar (optional)
• A pinch of salt
• Half a teaspoon of lemon juice or cream of tartar (to stabilize the whipped aquafaba)

Preparation

1. Start by breaking the chocolate into pieces and melting it in a double boiler or in the microwave. Let it cool slightly.

2. Meanwhile, pour the aquafaba into a large, clean bowl. Add the lemon juice or cream of tartar.

3. Use an electric mixer to whip the aquafaba, starting at low speed and gradually increasing it. Once the aquafaba starts to foam, add a pinch of salt and, if desired, the powdered sugar.

4. Continue whipping until the aquafaba looks glossy and reaches soft or stiff peaks, depending on your preference.

5. At this point, take some of the whipped meringue and mix it with the melted chocolate to make it softer. This helps to better combine the two mixtures.

6. Gently fold the chocolate into the whipped meringue with wide, delicate movements, trying not to deflate the mixture too much.

7. Once the chocolate is incorporated, divide the mousse into individual glasses or a large bowl.

8. Refrigerate for at least a couple of hours before serving, so the mousse can set.

Fun Facts

The technique of using aquafaba as an egg substitute is fairly recent and is gaining popularity in the world of vegan cooking. Aquafaba literally means “bean water” and many are amazed by its ability to be whipped just like egg whites. This discovery has made it possible to reinvent many traditional dishes in a vegan way, preserving their texture and lightness.