If the thought of a vegan dessert has you feeling skeptical (I get it), let this recipe completely change your mind! This decadent, fluffy dark chocolate mousse relies on aquafaba (a.k.a. whipped chickpea liquid) for its light, airy texture, yet retains every bit of richness of a mousse made with egg whites. I added a pinch of cinnamon and chipotle powder to give it some Cinco de Mayo kick, but you could leave that out if you’d like.
Aquafaba is the liquid from canned chickpeas, and when whipped, turns foamy and stiff, just like whipped egg whites (see video below). It’s perfect for folding into melted dark chocolate for chocolate mousse. It’s an easy and economical dairy-free alternative if that’s what you need. And as long as your dark chocolate is dairy free, too, this recipe is a great option for a vegan dessert!
If you’re feeling guilty about indulging in a little bit of dark chocolate, fughetaboutit. As a matter of fact, it would do you good to eat a little bit every day (and not just because it tastes so damn good). Dark chocolate is loaded with healthy fats and antioxidants, and as long as you are consuming at least 70% or higher, and in small amounts, it’s relatively low sugar. The higher the cocoa percentage, the greater the benefit. My personal threshold is currently at 90%, and I’m working my way up to the 95%. Time to set yourself some chocolate goals!
whipped aquafaba
There are many health benefits to consuming dark chocolate regularly: .
– may improve blood flow and lower blood pressure
– can drastically reduce your risk factor for heart disease
– may protect your skin against the sun
– increases insulin sensitivity
– may improve brain function
Want to know more? Check out 7 Proven Health Benefits of Dark Chocolate.
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- 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)
Ingredients
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- 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.