Aquafaba Mousse with Cocoa Powder
Healthy, decadent, vegan aquafaba mousse with cocoa powder is incredably delicious! Indulge in this healthy chocolatey dessert! Aquafaba, the brine or water from canned chickpeas, whips up to create this delicate mousse!
Servings: 4
Calories: 143kcal
Equipment
- Double Boiler or small saucepan
Ingredients
- ⅔ cup aquafaba or liquid from one 15 oz can of chickpeas give or take a few tablespoons
- 100 grams semi-sweet dairy free chocolate chips or chopped chocolate
- 1 tablespoon dairy free milk optional
- 1 tablespoon cocoa powder sifted
- 1 tbsp organic cane sugar or coconut sugar
Instructions
- Drain liquid from chickpeas over mixing bowl using a metal strainer. Reserve chickpeas to use in another recipe. Transfer liquid and bowl to the refrigerator for 10-15 minutes.
- Using the double boiler method, bring an inch or two of water to a boil. Reduce heat, and place glass bowl with 100 grams of dairy free chocolate chips or dairy free chopped chocolate. Allow chocolate to melt, stirring occasionally. When melted remove from double boiler and allow to cool. Optional: You can add 1 tablespoon of dairy milk chocolate to help it melt smoothly.
- Take aquafaba out of the refrigerator. Using the whisk attachment on a hand or stand mixer whip aquafaba until stiff peaks form. Slowly add 1 tablespoon of organic can sugar or coconut sugar. Aquafaba is whipped to stiff peaks when you can invert the bowl.
- While whipping slowly add sifted cocoa powder to foam.
- Add melted chocolate. Be sure chocolate is completely cooled at room temperature. If you add the chocolate while it is still warm it will solidify when it is mixed with the foam causing grainy mousse. Slowly add the chocolate a bit at a time until is is well combined. The foam will deflate as you add the chocolate. This is normal.
- Pour into 4 serving cups.
- Refrigerate for at least 3 hours or overnight for best results.
- Top with chocolate shavings and a few fresh raspberries.
Notes
Tips for Making Aquafaba Mousse
- Add 1 tablespoon of sugar or 1 tablespoon of cream of tarter to help the aquafaba hold its shape.
- Melt chocolate using double boiler method or microwave in 30 second increments.
- Chill bowl and aquafaba for at least 10 minutes before whipping
- You'll know the aquafaba has come to stiff peaks when you can turn the bowl upside down without anything falling out!
- Sift cocoa and slowly add it to the aquafaba while it's whipping.
- Make sure chocolate is at room temperature before adding it to whipped the aquafaba.
- The mixture will deflate as chocolate is added. Add a few tablespoons of chocolate at a time, slowly stirring and folding it into aquafaba.
- Refrigerate for 3 hours or overnight before serving.
- Keep in the refrigerator covered with plastic wrap for up to 3 days.
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 9mg | Potassium: 21mg | Fiber: 2g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg