Today I want to share an old favorite recipe of mine. This vegan chocolate mousse is so easy, and only has two or three ingredients! I have been making this chocolate mousse for years and it has definitely impressed my kids.
This recipe only requires one can’s worth of aquafaba, chocolate, and optional sugar if you use unsweetened chocolate or just prefer your mousse on the sweeter side. This makes it not only quick and easy, but cheap as well.
For those who aren’t familiar with aquafaba, simply put, it is the water or brine from the inside of a can of chickpeas. The word aquafaba comes from the Latin words “aqua” for water and “faba” for bean, respectively. Goose Wohlt is credited for giving it this fancy name, rather than us all having to just call it bean water, which sounds so much less attractive. The liquid that you typically would pour down the sink when you drain a can of chickpeas is surprisingly viscous and useful. Aquafaba can be used in place of eggs, to make meringue, pavlova, macarons, or, as it’s been used here, to make a light, airy, and smooth mousse. Aquafaba has even been seen in recipes like vegan mayonnaise and mozzarella cheese. The amount of aquafaba that is needed for a recipe to replace an egg will depend on its use, but generally, you’ll need three tablespoons of aquafaba per one egg, 2 tablespoons for one egg white, and 1 tablespoon in place of one egg yolk.
I hope you will enjoy this chocolate mousse as we do at home.
- The liquid of one can of chick peas (400g)
- 100g of dark chocolate
- 3 TBS of maple sirup (Optional depending if the chocolate is sweetened or not)
- Break the chocolate into chunks, place in a small bowl over a big pot of boiling water (Bain-marie)
- When the chocolate is melted, set aside and let it cool down
- Drain the chick peas and place the liquid in a large bowl
- Mix the liquid of the chick peas (aquafaba) with an electric mixer
- Whisk the aquafaba until peaks form, it will take around 10 minutes
- Get the melted chocolate and stir it slowly with the aquafaba
- Pour the mixture into small ramekins, place in the fridge for 2 hours
- Serve the chocolate mousse with fresh berries, sprinkle with shredded coconut