I was never a big fan of aquafaba until I started canning my own chickpeas. I think the extra soaking and not including any salt in the jars makes for a better tasting aquafaba in desserts like this chocolate mousse. It whips up fairly quickly in a stand mixer, and is best served chilled (or even frozen – it turns into a very light ice-cream-like dessert). You’d never know that it came from a jar of beans!
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Airy Aquafaba Chocolate Mousse
Ingredients
- 3/4 c chocolate chips
- 3 T soy milk (or milk of choice)
- 1 c aquafaba
- 1 T sugar
- 1 t cinnamon (optional)
- 1 t cream of tartar
- toppings of your choice (I used strawberry jam and cashew cream)
Directions
- Add the chocolate chips and milk to a microwave-safe bowl. Microwave on high for 30 seconds, and then in 15 second intervals, stirring in between, until it is melted and smooth. Let sit to cool.
- Add the rest of your ingredients to the bowl of your stand mixer (or a large bowl if using a handheld mixer). Whip using the whisk attachment until stiff peaks form, about 5 minutes on high.
- Fold about 2 cups of whipped aquafaba mixture into the cooled chocolate, then gently fold the chocolate mixture into the rest of the whipped aquafaba until just combined.
- Divide into 4 small serving bowls. Chill in the refrigerator for at least 2 hours. Add any desired toppings before serving.
This mousse can also be served frozen for a light ice-cream-like dessert!
From PlantcraftedPantry.com
Plantcrafted Pantry 