Vegan Chocolate Mousse With Aquafaba Recipes

VEGAN CHOCOLATE MOUSSE

Vegan Chocolate Mousse image

This vegan chocolate mousse is super fluffy, chocolatey, and incredibly easy to make. You need only three ingredients to make it and it's ready in no time!

Provided by Sina

Categories Dessert

Number Of Ingredients 3

Ingredients

1 cup liquid from canned chickpeas ((aquafaba, chickpea cooking water))
5 oz dark chocolate
2 tablespoons brown sugar or coconut sugar ((reduce the amount of sugar if the chocolate you're using is already pretty sweet) )

Steps:

Roughly chop the chocolate and either melt it in the microwave or over the stovetop.
Whip up the aquafaba. Place it in a kitchen machine or whip it up a with a handheld mixer. It will take about 10 minutes to get stiff peaks.
Once you've reached stiff peaks, add the sugar while still whipping.
Transfer the whipped up aquafabe to a large bowl.
Once the dark chocolate is melted, let it cool down significantly. It should still be thin and runny but not too warm or hot anymore. Add it to the whipped aquafaba.
Carefully fold it into the aquafaba using a whisk or a spatula.
Evenly divide the mixture between four glasses and place it in the fridge overnight to set.
On the next day, serve it with vegan whipped cream, chopped dark chocolate, and raspberries.

Nutrition Facts : Calories 235 kcal, Carbohydrate 22 g, Protein 3 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 1 mg, Sodium 9 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Vegan Chocolate Mousse with Aquafaba image

This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness! Top chocolate mousse with chocolate chips, shaved chocolate, raspberries, pistachios, or whatever you like.

Provided by Debora Dechtiar

Categories Desserts Mousse Recipes Chocolate Mousse Recipes

Time 4h25m

Yield 4

Number Of Ingredients 3

Ingredients

¾ cup vegan dark chocolate chips
¾ cup aquafaba (chickpea water)
1 tablespoon white sugar

Steps:

Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool.
Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
Spoon mousse into small glass cups and chill in the refrigerator for at least 4 hours before serving.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.6 g, Fat 19.1 g, Fiber 6.4 g, Protein 3.2 g, SaturatedFat 11.2 g, Sugar 3.1 g

VEGAN CHOCOLATE MOUSSE

Vegan Chocolate Mousse image

An easy creamy vegan chocolate mousse recipe you can make in under 5 minutes!

Provided by Chocolate Covered Katie

Categories Dessert

Time 5m

Number Of Ingredients 6

Ingredients

1 can coconut milk or cream
1/4 cup cocoa powder
1 tbsp dutch cocoa powder or additional regular
3-4 tbsp powdered sugar or erythritol ((or 2 tbsp for extra dark))
optional 1/2 tsp pure vanilla extract
optional 2-3 tbsp peanut butter

Steps:

Either refrigerate the coconut milk can overnight, or open and freeze about 10 minutes. (I store a can in the fridge so there's always one ready to go. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.)Once cold, open the can and transfer only the thick part to a bowl. Discard the watery part, or save for another recipe. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. Add remaining ingredients and whip until it forms a mousse-like texture. View Nutrition Facts

Nutrition Facts : Calories 143 kcal, ServingSize 1 serving

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Prepare the bowl for whipping your meringue by ensuring it’s very clean. *Refer to the blog post for notes.
Place a sieve over the bowl to drain the chickpea liquid. *Reserve the chickpeas for another recipe, like this easy butternut squash & chickpea stew.
Add the cream of tartar to the chickpea water. Using an electric whisk, whip for 3-5 minutes until stiff peaks start forming. Add maple syrup and vanilla paste and whisk for a few seconds until incorporated.
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Break the chocolate into smaller chunks and place it in a glass or metal bowl. Place the bowl over the water bath and allow the chocolate to heat up very SLOWLY and make sure the water does not touch the bottom of the bowl (that's important as chocolate is very sensitive to high temperatures). Once the chocolate has melted, take the bowl off the heat and allow it to cool down a little.
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Add a teaspoon of acid (neutral vinegar, lemon or lime juice) to the chickpea water to stablise the aquafaba.
Using an electric egg whisk, whip the chickpea water into stiff peaks - this is SUPER important as otherwise your mousse will deflate completely once the chocolate has been added. The best way to check if you have achieved stiff peaks is to invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, you are not there yet - keep on whipping until it does not move at all. I used an old, hand-held whisk and it took me about 15 minutes to get stiff peaks. If you are a lucky owner of a stand mixer, it will happen quicker. The good news is that (as opposed to egg whites) aquafaba cannot be overwhipped.

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In a stand mixer, or using a hand mixer with the double beater attachments, whip the aquafaba and sugar until the mixture forms stiff peaks. This will take at least 10 minutes (see post for more information).
Fold the slightly cooled melted chocolate into the whipped aquafaba until it's uniformly incorporated and no streaks of chocolate remain.

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Open the can of chickpeas and drain the chickpea water. Place the chickpeas in a container and reserve for another use, like curry or hummus.
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Melt the chocolate chips, stirring until smooth. I do this by arranging a heat-safe bowl over a saucepan filled with an inch of water, to make a double-boiler. Bring the water to a boil, and let the steam gently melt the chocolate in the bowl above it.
Once the chocolate is smooth, set it aside to cool and set a timer for 20 minutes. (Do this if you're using a stand mixer; if you are going to whip the aquafaba with a hand held electric mixer or you're using another variety of bean liquid, you may want to start the next step right away, in case it takes closer to 15 minutes.)
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Open a can of chickpeas and drain the water out of the can and into the bowl of your electric mixer. It should be around 3/4 cups (180ml). Add in the cream of tartar.
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Melt the chocolate. There are several ways to melt chocolate. I prefer using a double boiler because it allows for the most control, using indirect heat (steam) rather than direct heat from a stove or microwave. This indirect heat helps to melt the chocolate more gradually, which greatly reduces the risk of overheating the chocolate. The result is perfectly smooth, glossy melted chocolate. To create a double boiler, place a saucepan on the stove and add 1-2 inches/2.5-5 cm of water. Place a dry, heat-proof bowl over the saucepan. The bowl should fit over the pan so that the outer edge of the bowl touches the upper edges of the saucepan (to create a "seal" that will trap steam within the saucepan). Add the chocolate into the bowl and turn the heat over medium-low. As the chocolate begins to melt, stir it with a rubber spatula to ensure even melting. After removing the bowl from the double boiler, wipe the bottom of the bowl dry to prevent any water coming into contact with the chocolate
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Stream in the chocolate. You can either stream the melted chocolate into the aquafaba with the mixer still running, or gently fold the aquafaba into the melted chocolate. I prefer the first method but both work. Mix only until uniform, then set aside. Note: The aquafaba can deflate a little once the chocolate is added (that's normal), but it shouldn't turn into liquid. By the time you’ve added all of your melted chocolate, the mousse tends to be more of a pourable consistency.

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Break the chocolate into smaller chunks and place it in a microwave-safe small bowl together with a splash of non-dairy milk, if using (it’s not necessary but I find, it makes a better consistency).
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Place chocolate in a bowl and place the bowl in the microwave and set for 30 seconds. When the time is up, remove the bowl and stir the chocolate. Scrape down the sides and repeat until just a few lumps remain. At this point, don’t put the bowl back in the microwave, just stir until all of the chocolate has melted and is completely smooth, set aside to cool. (The double boiler method can also be used to melt the chocolate, see notes below.)
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Open the can of chickpeas and drain the chickpea water (aquafaba) through a strainer into a medium-size glass bowl (make sure the bowl is grease-free and dry). Whisk the aquafaba with a hand mixer on high speed until stiff peaks form. It should take about 5-10 minutes. If you tilt the bowl and the aquafaba slides down, keep whipping. Then slowly add the granulated sugar while the mixer is running and mix for about 3-5 minutes.
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Melt the chocolate. In a microwave safe bowl or by tempering the chocolate over the stove, heat and stir the chocolate until melted. If using a microwave, use 30 second intervals, stirring in between each interval until the chocolate is about half way melted. Then stir the chocolate until melted, without heating it again. Set the chocolate aside to cool while you make the mousse.
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VEGAN CHOCOLATE MOUSSE WITH AQUAFABA - CHOCOLATE MOUSSE ...

Step. Melt chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat and let cool. 2. Step. Beat aquafaba in a stand mixer on high speed until firm peaks form, 10 to 15 minutes. Add sugar gradually into the mixture while continuing to beat. Fold in cooled chocolate gently.
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