Vegan Chocolate Mousse With Aquafaba Recipes
VEGAN CHOCOLATE MOUSSE
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
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
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
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
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
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.
- Pour the melted dark chocolate into the meringue and fold in with a spatula (not the electric whisk) until incorporated. Try not to overwork the mousse at this stage, you still want to keep as much air as you can.
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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.
- Open your tin of chickpeas and drain the chickpea water into large glass bowl. Aquafaba should not be fridge-cold as it will make chocolate seize when added. The bowl and the utensils you'll use to whip aquafaba need to be completely grease-free as even the tiniest grease residue can prevent aquafaba from reaching stiff peaks.
- 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.
- To a bowl, add aquafaba, lemon juice and maple syrup. Stir to combine. Lemon juice will help aquafaba reach stiff peaks.
- Use a stand mixer to whip the aquafaba into stiff peaks. It took me around 10 minutes. You should whip the aquafaba until it doesn't slide at all if you turn the bowl over. Unlike egg whites, aquafaba can't be overwhipped so keep going until you achieve a stiff texture.
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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.)
- When the timer goes off, pour the aquafaba and cream of tartar into the bowl of your stand mixer. Mix the two together, starting on low and then moving up to the highest speed possible, until the mixture creates a thick white foam that forms "stiff peaks." You should be able to turn the bowl completely upside down with nothing falling out. If you can't do that, keep whipping until it happens. This typically takes my stand mixer about 3 minutes when I used canned chickpea liquid. If you use home-cooked chickpea liquid, or the liquid from another type of bean, it can take up to 15 minutes of whipping.
- Once you have achieved a fluffy white foam, keep the mixer running on a medium-low speed and pour the melted chocolate into the foam. It's normal for the foam to sink a little bit when you add the chocolate, but it should not be liquid-y. Stop and scrape down the sides of the bowl to make sure the melted chocolate gets evenly incorporated.
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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.
- Start mixing at low speed and let the mix become foamy before you gradually increase the speed until you're mixing at high speed.
- Let the mixer run until your chickpea brine and cream of tartar mix has reached the stiff peak stage. This can take varying amounts of time from a few minutes up to 10 minutes or more.
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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
- Cool the chocolate. The chocolate needs to be at room temperature before adding it to the whipped aquafaba. Hot chocolate will either make the aquafaba collapse or make the mousse grainy.
- Whip the aquafaba. When the chocolate has cooled (whipped aquafaba collapses over time, so you don't want to start whipping it until the chocolate is ready), then transfer the liquid aquafaba into a clean glass or metal bowl (avoid any plastic bowls and utensils). Using a hand or stand mixer, whip the aquafaba until foamy. Add the cream of tartar and whip until stiff peaks form - the peaks will stand straight up when the beaters are lifted from the mixture. It generally takes 10-15 minutes to see firm peaks using a hand mixer and 5-7 minutes using a stand mixer.Be careful not to over-whip the aquafaba. Once stiff peaks form, no matter how many minutes it took, stop whipping. Whipping too long can cause the aquafaba to deflate.
- 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).
- Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.
- Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract. (Please make sure the bowl and utensils you’ll use to whip aquafaba are completely grease-free as it can prevent aquafaba from reaching stiff peaks).
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- In the bowl of a stand mixer, place the chickpea water, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. After the 15 minutes, the liquid should have tripled in volume, and it should be able to hold stiff peaks. Reference the photos above or the video.
- Meanwhile melt the chocolate and almond milk in a double boiler or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. It’s OK if the mixture is slightly warm, but it shouldn’t be hot.
- Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate if you can. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set up — in about an hour it will start to set, but it’s best to let it set longer. Store in fridge.
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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.)
- Once the chocolate is almost cooled down, add aquafaba and apple cider vinegar to a clean metal or glass bowl and begin whipping at high speed.
- When you reach the soft peaks stage, add the vanilla extract. Keep whipping until you get to the stiff peaks stage. This can take anywhere from 2.5 minutes or more, depending on your mixer and your aquafaba. Once you reach the stiff peaks stage, mix for another 2 minutes.
- Add the cooled chocolate and continue whipping with your mixer. After adding the chocolate, the mixture will deflate and become runny and then it will start to become thick. Once it starts to get thick, stop whipping.
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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.
- Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water (don't let the bottom of the bowl touch hot water). Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, take the bowl off the heat, and allow the chocolate to cool down a little (it should not be warm to touch).
- Gently and gradually fold the melted chocolate into the whipped aquafaba using a spatula (it will deflate a bit once you combine it). Make sure that no chocolate drop to the bottom of the bowl. Be careful not to overmix.
- Divide the mixture into 4 smaller glasses. Put them into the fridge and let chill for at least 3 hours, ideally overnight, to set.
AQUAFABA CHOCOLATE MOUSSE - THE INDULGENT VEGAN
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- To stop the mousse becoming grainy place 2 large dollops of the aquafaba into the melted chocolate and mix them in thoroughly.
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- Read through all instructions before beginning. Make sure to measure and weigh out all ingredients as well.
- 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.
- Prepare the vegan chocolate mousse. First start by adding the aquafaba, cream of tartar, and 2 tbsp from the coconut sugar into a stand mixer bowl with whisk attachment. Turn the stand mixer on to medium speed, mixing the aquafaba until it begins to foam. Once the mixture starts to foam, turn the speed up to high speed, and whip the aquafaba for 6-7 minutes, until soft peaks are achieved. Then add in the cocoa powder and remaining coconut sugar. Turn the speed up to high speed again, and allow the mixture to mix for another 8-10 minutes, until medium peaks are achieved (see video + photograph references in the post).
- Fold the chocolate into the mousse: once the peaks are achieved, pour the cooled chocolate into the mousse mixture. Use a rubber spatula to gently gold the chocolate into the mousse, using a “J” swoosh movement. Fold until the chocolate is evenly distributed throughout the mousse.
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