Aquafaba Chocolate Mousse

Surprise! Happy Saturday everyone! We will be posting our regularly scheduled recipe on Sunday as well, but considering that tomorrow is also Valentine’s day, we wanted to share our favorite chocolate dessert with you all today in case any of you decide you would like to make it for the holiday (like us). 

This recipe is super simple, and can be made well in advance. We recommend using an electric whisk for this, but if you don’t have one that’s totally fine – just be prepared to get a good arm workout! 

Also just a side note: please make sure to use no sodium canned chickpeas (low sodium is also ok), unless you like really salty chocolate. Also we mention to use a semisweet or dark chocolate for this, but friendly reminder that if you or any of the people enjoying this dish can’t have dairy, make sure you double check the chocolate’s ingredients to make sure it’s safe!  
On a more somber note, the chocolate industry is known for using unethical labor practices, so if you are curious about what brands are going out of their way to make chocolate using ethical and fair trade practices, we highly recommend referencing the list on this website here! 

Ok, on to the recipe! 


Aquafaba Chocolate Mousse



-5-7 oz (150-200g) dark or semisweet chocolate. The more chocolate you use, the firmer your mousse will be!

-1 Can chickpeas with NO or LOW sodium 

-1 Tsp white or apple cider vinegar

-Sugar to taste


First break your chocolate into small pieces if using bars and not chips. Melt in a bowl using a double broiler method, or in the microwave for 30 second intervals at a time. You’ll want to stir occasionally, as sometimes the chocolate will be melted but won’t look like it. Stirring insures you don’t accidentally burn it! If you want, you can also add the tiniest splash of milk before melting to help smooth it out as it melts. 


While your melted chocolate cools, drain your chickpeas over a clean bowl to catch all of the liquid from the can (this liquid is the aquafaba!). 

Add in your vinegar, and any additional sugar to your tastes if you think the chocolate won’t be sweet enough on it’s own for you. Then use an electric whisk to whip everything up until it forms stiff peaks. Unlike eggs, you can’t overbeat aquafaba, so if you are unsure if you’ve whipped it enough, you’re okay to keep going to be sure. 

Next, gently fold in your melted chocolate in small bits, until it’s fully incorporated into the aquafaba. The mix will deflate a little bit during this process, but it’s ok. So long as the chocolate isn’t too hot, and you mix everything in gently, it’ll be fine. 

Scoop your mix into whatever glasses or ramekins you want to serve in, then chill in the fridge for at least 3-4 hours to properly set up. 

If you want to be fancy, you can top with your favorite vegan whipped cream, fresh fruit, extra grated chocolate, or even cookie crumbles… or just enjoy it plain and right out of the glass! 

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