DessertsMay 12, 2017
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
Vegan Chocolate Mousse With Aquafaba
33
This beautiful vegan mousse is super airy and creamy, and it would be really hard for you to believe that there are no egg whites, or cream, or gelatin. And you won’t even taste chickpeas here.
6
For Aquafaba:
? Chickpeas – 1 1/2 cup
? Water
For Vegan Chocolate Mousse:
? Aquafaba – 1 1/2 cup
? Dark chocolate, roughly chopped – 200g (I used vegan dark chocolates — a combo of 84% and 70% cocoa)
? Icing sugar – 5 tbsp (You can also use maple syrup or agave syrup)
? Vanilla extract – 1/2 tsp
? Freshly brewed coffee – 2 tbsp (or 1 tbsp instant coffee diluted with 2 tbsp water)
? Chickpeas – 1 1/2 cup
? Water
For Vegan Chocolate Mousse:
? Aquafaba – 1 1/2 cup
? Dark chocolate, roughly chopped – 200g (I used vegan dark chocolates — a combo of 84% and 70% cocoa)
? Icing sugar – 5 tbsp (You can also use maple syrup or agave syrup)
? Vanilla extract – 1/2 tsp
? Freshly brewed coffee – 2 tbsp (or 1 tbsp instant coffee diluted with 2 tbsp water)
For Aquafaba:
1. Wash and soak 1 1/2 cup of dry chickpeas overnight in 5 cups of water.
2. Drain and wash it again. Add it to the pressure cooker along with 4 cups of water and pressure cook it on high for 8-10 whistles. (If you cook it longer will result in stronger aquafaba and the softer chickpeas.)
3. When chickpeas are cooked, let the pressure come off naturally.
4. Open the pressure cooker lid and strain the liquid into a jar large bowl.
5. Refrigerate it overnight. Your aqauafaba is ready.
For Vegan chocolate Mousse:
1. Place the chocolate in a double boiler and heat until fully melted. You can also microwave it.
2. Let the chocolate cool down.
3. Pour the aquafaba (chilled liquid of your chickpeas) and icing sugar or maple syrup in large mixing bowl and whisk with an electric whisk, or blender for 5 minutes.
4. Add vanilla and whisk more until peaks form and you have a fluffy white consistency. (This whole process would take about 10 minutes).
5. Add 2 tbsp freshly brewed coffee to the chocolate and stir it well.
6. Gently stir a third of the whipped aquafaba into the melted chocolate, until fully incorporated.
7. Fold in the remaining aquafaba in two additions, using a spatula and lifting the mixture in a circular up-and-down motion to avoid deflating it, until fully incorporated.
8. Gently fold in the chocolate with a spatula.
9. Using a soft spatula, gently and thoroughly fold chocolate into meringue until fully incorporated.
10. Pour into glasses or bowls.
11. Transfer to the fridge, and allow to set for at least 2-3 hours before serving.
12. Dust with cocoa powder and decorate with chocolate shavings or aquafaba whipped cream.
Nutritions
Calories
0.0
Sodium
0.0mg
0% DV
Fat
0.0g
0% DV
Protein
0.0g
0% DV
Carbs
0.0g
0% DV
Fiber
0.0g
0% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat0.0g0%
Polysaturated Fat0.0g0%
Monosaturated Fat0.0g0%
Cholesterol0.0mg0%
Sodium0.0mg0%
Potassium0.0mg0%
Protein0.0g0%
% DAILY VALUE*
Total Carbohydrate
Fiber0.0g0%
Sugar0.0g0%
Vitamin A0.0IU0%
Vitamin B60.0mg0%
Vitamin C0.0mg0%
Calcium0.0mg0%
Iron0.0mg0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.