Aquafaba has taken the vegan world by storm, it’s the name of the juice found in a tin or jar of beans and is used as an egg substitute for meringues and mousses. Many people actually prefer using aquafaba rather than egg white, it’s much more forgiving (you cannot overwhip it) and I think it creates a much lighter and smoother mousse. My mousse only uses two ingredients and couldn’t be easier to make.
The consistency of the chickpea water is important, it needs to be similar to that of an egg white, if it’s very thick you can water it down. The best I’ve found is Lidl chickpeas found in a jar. The Aquafaba once drained off is about 220ml, although I’ve specified this amount in the recipe it doesn’t matter if you have less, the mousse will still be amazing. A general rule of thumb that I use is to have roughly equal amounts of aquafaba to chocolate.
I use a 50% chocolate because it creates a more mellow taste compared to a stronger chocolate which will have a more bitter taste. If you use a 70% you might need to add some sort of sweetener such as 2 tbs of sugar or a tablespoon of agave or maple syrup. You could also add coconut cream if you wanted a less intense chocolate flavour but this will result in a much richer mousse.
Aquafaba Chocolate Mousse
- 230 ml Aquafaba obtained from 1 jar of chickpeas
- 200 g 50% pâtissier/cooking chocolate
- Begin by melting your chocolate.
- Whilst the chocolate is melting whip your aquafaba until it forms soft peaks.
- To stop the mousse becoming grainy place 2 large dollops of the aquafaba into the melted chocolate and mix them in thoroughly.
- Gently fold in the rest of the aquafaba.
- Pour into individual glasses.
- Refrigerate for at least one hour.