3 Ingredient Vegan Chocolate Mousse with Aquafaba is excellent for any special occasion. This vegan mousse recipe has a rich chocolate flavor and a melt-in-your-mouth delicious texture.
stand mixer, hand beaters, or an immersion blender with a whisk attachment
Ingredients
7ozdark chocolate72% or higher
¾cupaquafabachickpea water from can
½cupgranulated white sugar
Instructions
Melt the Chocolate
Break the chocolate bars into small pieces and place them in a microwave-safe bowl.
Melt chocolate in the microwave in 30-second intervals, mixing in between. The amount of chocolate needed for this mousse usually takes 60-90 seconds to melt completely.
Set aside the chocolate to cool while you prepare the aquafaba.
Whip the Aquafaba and Sugar
Place the aquafaba and granulated white sugar in a tall bowl with a handle or into the bowl of a stand mixer.
Whisk aquafaba for 15 to 20 minutes. It will go through various stages during this time. See the notes below for a description of the stages.
The aquafaba is done when you have firm, slightly flexible peaks that may curl at the tips.
Fold in the Melted Chocolate
Place the melted chocolate (cooled slightly) and about a third of the whipped aquafaba in a separate large bowl. Very carefully fold the two together using a spatula.
Once there are no more visible streaks, fold in the remaining aquafaba. Mix until there are no more streaks of white remaining.
Scoop the mousse into individual serving containers and smooth out the top with a knife for a flat finish.
Chill the mousse in the refrigerator for at least an hour to allow it to set.
Notes
See more expert tips, pictures, and variations above for making the best chocolate mousse with aquafaba!Yield: About 4 cupsServing Size: ½ cup Sugar: If needed, you can lower the amount of granulated sugar to ⅓ cup. It is not possible to substitute a liquid sweetener as the granulated sugar is needed to whip the aquafaba.Whipping stages:
15 minutes - Glossy, no bubbles, creamy texture like whipped cream (soft peak stage)
20 minutes - Firm, slightly flexible peaks that may curl at the tips(firm peak stage)
Top Tips:
Chill the Aquafaba for it to whip up faster and reach higher volumes.
Melt the Chocolate First and cool it down to about room temperature.
Use Clean Equipment, any traces of fat can inhibit the aquafaba from achieving its maximum volume.
Test for Firm Peaks, occasionally, stop whisking to check and see how the aquafaba looks.
Fold the Chocolate and Aquafaba Gently to retain as much air as possible. Use a spatula and make slow, sweeping motions to combine the ingredients without deflating the whipped aquafaba.
Storage: Store vegan chocolate mouse in the refrigerator for 2 to 3 days. It is best to store the mousse in an airtight container in individual portions with a tight lid or plastic wrap to minimize air exposure and the formation of a skin on the surface.