Vegan Chocolate Mousse
How do you make vegan chocolate mousse with aquafaba?
Melt dark chocolate in a bain-marie and mix it with vanilla and maple syrup. Separately, whip very cold chickpea liquid (aquafaba) to stiff peaks. Gently fold the melted chocolate into the foam with enveloping movements so as not to deflate it, divide into glasses and refrigerate before serving.
A dessert with a wonderfully delicate chocolate flavor that melts in your mouth. It requires only a few minutes of preparation and very few ingredients; it is marvelous. I invite you to try it, it is delicious!
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Servings: Serves 4
Ingredients
- 120 ml very cold unsalted chickpea liquid (from jars of cooked chickpeas)
- 80 g unsweetened dark chocolate
- 1 teaspoon vanilla
- 50 ml maple syrup
Instructions
The secret to an excellent mousse is to make it with the liquid we normally discard from already cooked legumes, preferably from glass jars, very cold. In other words, separate it from the chickpeas and place it in the refrigerator, preferably the day before; otherwise it will not whip. Start by melting the chocolate in a bain-marie over medium heat so it does not burn.
Add the vanilla and maple syrup to the chocolate and mix well.
Place the very cold chickpea liquid in a bowl and, with a mixer or hand whisk, whip it until stiff peaks form. If it does not whip, it is because it is not cold enough; place it in the refrigerator for about half an hour and then try again.
Once whipped, gently add it to the chocolate.
Using folding movements from the inside out so as not to deflate the foam, incorporate the ingredients well.
Once mixed, divide it among 4 individual bowls. Decorate with dried fruit, nuts, or enjoy it plain; it is equally delicious.
Enjoy your meal!
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- 120 ml very cold unsalted chickpea liquid (from jars of cooked chickpeas)
- 80 g unsweetened dark chocolate
- 1 teaspoon vanilla
- 50 ml maple syrup