Vegan Chocolate Mousse Made with Aquafaba
Ingredients
- 1 cup chickpea water (aquafaba) from 1 14 oz can chickpeas
- 5oz dark vegan chocolate
- Non-dairy milk (optional)
- 1-2 tbsp sugar
- 1/2 tsp vanilla extract
To serve
- Whipped coconut cream or non-dairy yogurt
- 1 tbsp chocolate shreds
Preparation
Break the chocolate into smaller chunks and place it in a microwave safe bowl together with a splash of non-dairy milk
Place the bowl over a water bath and slowly heat up the chocolate
Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take bowl off the heat and allow it to cool down a little.
Open a tin or glass of chickpeas and drain the water into a large measuring jar, add vanilla extract.
Using an electric hand mixer, beat the aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes.
Start adding sugar gradually while whipping until desired sweetness is achieved.
Once the chocolate has cooled down, gently fold it into the whipped aquafaba using a spatula.
Divide the mixture into glasses, stirring as you go.
Place them into the fridge for at least 3 hours (or overnight), so the mousse can set.
Serve with whipped coconut cream or non-dairy yogurt. Sprinkle over shredded chocolate.
