Vegan Chocolate Mousse
Course
Desserts
Cuisine
Mexican
Servings
6
Servings
6
Ingredients
3/4
cup
liquid from 14-15oz can chickpeas (no salt added; also
choose BPA-free can if possible)
180
grams
high-quality dark chocolate
I like to use 85% dark chocolate
1/4
teaspoon
fine sea salt
1/4
teaspoon
cream of tartar or 1/2lemon juice (optional
but does help the aquafaba whip into peaks more easily)
Instructions
Pour the aquafaba in a mixing bowl, or the bowl of a stand mixer.
Place the chocolate in a double boiler and heat until just melted (or, melt in the microwave in short increments, being careful not to overdo it).
Pour into another mixing bowl and allow to cool for a few minutes.
Whisk the the aquafaba, salt, and cream of tartar to the point that it forms soft peaks (approximately 2-3 minutes)
With a spatula, gently stir a third of the whipped aquafaba into the melted chocolate, until fully incorporated.
Fold in the remaining aquafaba in two additions, using a spatula and folding in gently until fully incorporated.
Pour into 6 individual cups, and place in the fridge to set for at least two hours.