Baking Hermann
Recipes

Aquafaba Chocolate Mousse

Did you know you can use aquafaba (the cooking water left in a tin of chickpeas) just like egg whites? Mix it until stiff, fold in some melted chocolate and, voilà, you’ve got a super quick, plant-based mousse.
Dessert
30 min
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Plus, it’s the perfect excuse to have dessert whenever your dinner involves tinned chickpeas.

Ingredients

  • 160 ml aquafaba (the water from 1 tin of organic chickpeas)

  • 1 tsp lemon juice

  • 1/2 tsp vanilla extract

  • 40g golden caster sugar

  • 150g 75% dark chocolate

Method

Melt the chocolate over a Bain Marie and let it come back to room temperature (if it’s too hot it will deflate the mousse).

Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It’s best to set a timer for this as you can’t overmix the aquafaba, but you might very well undermix it.

Add the sugar and continue mixing until it is equally incorporated. Then drizzle in the melted chocolate and use a spatula to gently fold it.

Divide the mousse over 4 glasses and let them set in the fridge for 1 hour or overnight. Serve with some extra scrapings of chocolate.

Aquafaba Chocolate Mousse

Did you know you can use aquafaba (the cooking water left in a tin of chickpeas) just like egg whites?
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Course Dessert
Servings 4

Ingredients
  

  • 160 ml aquafaba (the water from 1 tin of organic chickpeas)
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 40 g golden caster sugar
  • 150 g 75% dark chocolate

Instructions
 

  • Melt the chocolate over a Bain Marie and let it come back to room temperature (if it’s too hot it will deflate the mousse).
  • Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It’s best to set a timer for this as you can’t overmix the aquafaba, but you might very well undermix it.
  • Add the sugar and continue mixing until it is equally incorporated. Then drizzle in the melted chocolate and use a spatula to gently fold it.
  • Divide the mousse over 4 glasses and let them set in the fridge for 1 hour or overnight. Serve with some extra scrapings of chocolate.
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