Vegan Dark Chocolate Mousse with Aquafaba

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It’s fluffy, it’s tasty, it’s chocolate mousse

Fluffy chocolate mousse doesn’t have to be filled with cream or eggs. How to achieve the fluffiness? Aquafaba (that strange chickpea draining liquid that you perhaps didn’t think of as an ingredient) is the answer!

Servings: 4
Total time: 20 min
 

For the mousse

 

Ingredients

aquafaba (chickpea draining liquid) from one can

100g 85% dark chocolate

2 tbsp maple syrup

pinch of sea salt

For the Blueberry compote

Ingredients

1 cup fresh or frozen blueberries

1 tbsp maple syrup

to serve

cacao nibs

toasted sesame seeds

Instructions

  1. Pour the aquafaba into a high bowl or your kitchen machine (…) along with a pinch of salt - then whisk it up for a few minutes (it takes longer to whisk aquafaba compared to cream, so patience is key!) (also: be careful for your kitchen gadget to now overheat) and beat the liquid until it forms a stiff cream. Cover and place in the fridge.

  2. Melt the dark chocolate over a water bath. Once fully melted, allow it to cool for a few minutes, then take the aquafaba back out of the fridge and slowly pour the chocolate in, as well as the maple syrup. Add a pinch of sea salt, then gently fold the mixture until well combined. Fill the chocolate mousse into little glasses or bowls, then cover and place in the fridge for 1 - 2 hours.

  3. In a pot, heat the berries and maple syrup on medium heat. If the mixture is too thick, add a splash of water. Let the compote simmer for about 10 minutes with occasional stirring. Once all the berries are cooked through, set them aside and allow them to cool.

  4. Once the chocolate mousse is ready to be served, get your little jars out of the fridge and spoon some blueberry compote over it. Garnish with some cacao nibs and toasted sesame seeds and start spooning!

Judith Gilles