Vegan Chocolate Mousse: 1 Aquafaba Magic Trick
Create a wonderfully light and airy vegan chocolate mousse using aquafaba, the liquid from canned chickpeas. This recipe is a magic trick for bakers seeking a dairy-free and egg-free indulgence that’s surprisingly simple to make.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
- Category: Dessert
- Method: Whipping and Folding
- Cuisine: Dessert
- Diet: Vegan
Ingredients
Scale
- 15.5 oz can chickpeas
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Drain the chickpeas, reserving the liquid (aquafaba). You should have about 1/2 cup of aquafaba.
- In a clean, grease-free bowl, whip the aquafaba with an electric mixer on medium-high speed until it forms stiff peaks, similar to egg whites. This may take 5-10 minutes.
- Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip. Whip until the sugar is fully incorporated and the mixture is glossy and stiff.
- Gently fold in the unsweetened cocoa powder, vanilla extract, and salt until just combined. Be careful not to overmix, as this can deflate the mousse.
- Spoon the mousse into individual serving dishes or glasses.
- Chill in the refrigerator for at least 2 hours to allow the mousse to set.
Notes
- Ensure your bowl and whisk are completely free of grease for the aquafaba to whip properly.
- You can adjust the sweetness by adding more or less sugar.
- For a richer chocolate flavor, use a high-quality cocoa powder.
- Garnish with fresh berries or vegan whipped cream before serving.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200 (will vary based on exact ingredients and portion size)
- Sugar: Approx. 25-35g
- Sodium: Approx. 50-100mg
- Fat: Approx. 2-5g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 1-3g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 2-4g
- Protein: Approx. 1-3g
- Cholesterol: 0mg