I’ve been making vegan chocolate mousse for years but it usually tends to be quite heavy and dense with a big, rich chocolate kick in the arse. You have to dig the spoon in, my fella says it’s like a pot of truffles – not always what you want for dessert. I remember as a kid, chocolate mousse was light and fluffy with tiny bubbles of air running throughout it. Well bring on the aquafaba – this is exactly what I made!
No baby chicks were harmed in the production of this mousse!
Light, fluffy and creamy with a strong but not overwhelming chocolate kick. This aquafaba stuff is revolutionising vegan cooking – there are no limits! I reckon I might try choux pastry next…
Makes 6 small glasses with some leftover for Ron! Or six big glasses…
- 200g dark chocolate (I used two bars of Seed & Bean Extra Dark Chocolate currently on sale here)
- ½ cup of coconut cream (nearly a whole small tin from here)
- 1 cup aquafaba (the liquid strained from a can of chick peas)
- ½ cup caster sugar
- 1 tsp vanilla extract
- A pinch of salt
- Melt the chocolate and coconut cream together in a glass bowl over a pan of boiling water
- Remove from heat and stand the bowl on the side to cool. If the chocolate splits and you get dark clumpy chocolate and clear fat, add a small amount of water (a few teaspoonfuls) and stir – it will go creamy again.
- Whisk the aquafaba in a clean glass bowl with a balloon whisk until stiff peaks form.
- Then slowly add the caster sugar whisking all the time.
- When the chocolate has cooled a bit gently fold it into the aquafaba with the vanilla extract and salt, stir gently – you don’t want it to collapse.
- Transfer into glasses or small coffee cups and chill in the fridge for at least 4-6 hours.
- Serve with boozy fruit!