Aquafaba Chocolate Mousse – Operating on Actual Meals

What’s aquafaba?

Aquafaba is the liquid that is still after cooking or canning chickpeas or different legumes. It’s a viscous, water-like substance that has a texture much like egg whites.

The proteins and starches in aquafaba give it thickening and binding properties, making it a flexible ingredient for egg-free baking and cooking. In sure recipes, it may be used as a direct alternative for eggs, or different to different egg substitutes similar to flax.

It may be used to make meringues, mousses, macarons, and different recipes that historically require eggs.

Aquafaba may also be whipped right into a foam and used as a binder or leavening agent in varied recipes, like on this chocolate mousse.

What’s aquafaba chocolate mousse?

Aquafaba chocolate mousse is made by whipping aquafaba till stiff peaks type, very like egg whites, then combining it with melted chocolate.

As soon as chilled, aquafaba mousse has a clean, velvety texture with simply the precise mixture of fluffy and firmness for a scrumptious, dairy-free dessert.

Aquafaba mousse recipe is straightforward to make. You’ll want simply 5 components, no baking or cooking required and it’s utterly egg-free and dairy-free!

Substances

The complete record of components with measurements is positioned within the recipe card on the finish of the put up.

• Aquafaba: You’ll want one 19 oz (540mL) can of chickpeas to supply the aquafaba.
• Chocolate Chips: You should utilize semi-sweet chocolate chips or for a much less candy mousse, darkish chocolate chips.
• Coconut Oil: This helps skinny the chocolate and forestall it from seizing. Any coconut oil works.
• Powdered Sugar: Calmly sweetens the whipped aquafaba and helps with construction. I don’t suggest substituting one other sweetener however you may omit this if wanted.
• Lemon: Helps with stabilizing. You should utilize contemporary lemon juice or carton lemon juice.

Topping Concepts

Contemplate topping your mousse with:

• contemporary berries like strawberries or raspberries
• whipped cream
• vanilla yogurt
• shaved chocolate
• a dusting of cocoa powder
• mint leaves
• caramel sauce
• crushed nuts like hazelnuts or pistachios

Step-by-Step Directions

Soften Chocolate and Coconut Oil

Soften the chocolate chips and coconut oil within the microwave in 30-second increments, gently stirring in between increments till all the chocolate has melted.

Watch out to not over warmth the chocolate or it might seize. For those who’re anxious, use a double boiler or place a heat-proof bowl over a small pot of water. Deliver the water to a boil then flip off the warmth and let the chocolate soften.

Set this apart to chill when you put together the aquafaba.

Drain Chickpeas to Accumulate Aquafaba

Open a can of chickpeas and drain over a bowl or measuring cup to gather the liquid (aquafaba). You must get 3/4 cup from a 19 oz can or you could have to open two cans when you’re utilizing 15 oz cans.

Whip Aquafaba Till Stiff

Utilizing a stand or electrical hand mixer with the whisk attachment, whisk the aquafaba in a massive bowl on excessive till stiff peaks type.

When it’s prepared, the aquafaba shouldn’t slide off a spoon if turned the other way up. This will likely take round 10 minutes. Not like eggs, you may’t over whisk aquafaba, so don’t fear if it’s taking some time.

As soon as stiff peaks have shaped, add within the lemon juice and powdered sugar and proceed whisking to evenly mix.

Combine in Melted Chocolate

As soon as the chocolate has cooled to room temperature, pour it into the bowl with the aquafaba and slowly whisk till totally mixed.

Observe: It’s vital for the chocolate and aquafaba to be on the identical temperature  in order to stop the chocolate from seizing. 

Chill Till Agency

As soon as the chocolate is blended in, switch the combination between 4 serving containers and chill within the fridge for not less than 4 hours.

You’ll be able to minimize down the chilling time to a minimal of an hour however the longer you wait, the firmer the mousse will probably be. You’ll be able to even make it the day earlier than serving and retailer in a single day within the fridge.

Recipe FAQs

Professional Suggestions

• Keep away from over heating the chocolate when melting. It ought to solely want 2 30-second increments within the microwave. As soon as it’s principally melted and the bowl is warmed, gently stir to soften in any remaining unmelted chocolate.
• For gentler heating, use a double boiler or bowl positioned over a small pot of water that’s come to a boil then faraway from the warmth.
• The melted chocolate have to be at comparable temperatures earlier than combining with the aquafaba.