Go Back
Quatre verrines de mousse au chocolat à l'aquafaba décorées de framboises et de copeaux de chocolat, à côté d'un bol de pois chiches et de chocolat noir
Team Curcuma

Aquafaba chocolate mousse

A light, melt-in-the-mouth egg-free chocolate mousse, whipped up with the liquid from a tin of chickpeas.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Servings : 4 people
Course : Dessert
Cuisine : French
Calories : 235
Ingredients Préparation Notes

Ingredients
  

  • 120 ml aquafaba (liquid from a 400 g tin of chickpeas), well chilled
  • 150 g dark cooking chocolate (55 to 70% cocoa solids)
  • 1 pinch salt
  • 1/2 tsp lemon juice
  • 20 g caster sugar optional
  • 1/2 tsp vanilla extract

Préparation
 

  1. Put the tin of chickpeas in the fridge the day before. Drain it, saving the liquid: this is the aquafaba.
  2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, or in the microwave in 30-second bursts. Add the vanilla and leave to cool until just warm.
  3. In a spotlessly clean, dry bowl, whisk the aquafaba with the pinch of salt using an electric whisk on full speed. When it turns foamy, add the lemon juice, then gradually sprinkle in the sugar. Whisk for 5 to 10 minutes, until you have stiff peaks.
  4. Stir a large spoonful of the whipped aquafaba into the warm chocolate to loosen it.
  5. Add the rest of the aquafaba in three batches, gently folding it in with a spatula.
  6. Divide between small glasses or ramekins and leave to set in the fridge for at least 4 hours, ideally overnight.

Notes

The chocolate must be warm (35 to 40°C), never hot. Made with dairy-free dark chocolate, the mousse is completely vegan. Keeps for 2 days in the fridge.