Christmas recipes/ Desserts/ Vegan recipes

Vegan Chocolate Mousse with Aquafaba

Vegan chocolate mousse with aquafaba and a touch of peppermint, a guilt-free festive dessert with no eggs or dairy. So fluffy, light, yet indulgent and chocolatey. No bake, and with only 4 ingredients.

Overhead shot of a pot of vegan chocolate mousse on a white and blue plate and a teaspoon on the side

You must have heard about aquafaba by now, the miraculous liquid in which beans like chickpeas are cooked, and which we usually dump down the drain without a second thought.

I must say, l did not believe that it can actually replace the egg white successfully, but l was so wrong. You get exactly the same meringue-like consistency when you beat it, and it does not have a funny taste at all. So impressive!

I wouldn’t have probably given it a try had l not been pregnant. Raw eggs are definitely a big no-no in pregnancy, but who says we can’t enjoy an amazing chocolate mousse? Now we can. Also ideal for vegans and people with egg allergy or dairy intolerance.

A can of chickpeas is so cheap, but it’s amazing how much you can make with it. Use the liquid for aquafaba, and the chickpeas for anything you fancy. I dare suggest these delicious Chickpea broccoli potato patties, they are a great appetizer for any occasion.

beaten aquafaba in a white bowl with a hand mixer above it

HOW TO MAKE AQUAFABA

One thing l should warn you about, if like me you don’t own a kitchen aid, and have to rely on a good old hand mixer, it does take a lot longer to get the stiff peaks when you beat the liquid. But getting the stiff peaks is absolutely crucial in order to get the right consistency, otherwise the mixture won’t set. So, no rushing, and no shortcuts!!!

It can take anything between 10 and 15 minutes, depending on the speed of your mixer, so no dispair in you see it not becoming foamy. It will, eventually. So, patience, and do sit down while beating it, it can be pretty tiring 🙂

PEPPERMINT FLAVOUR

Adding peppermint extract to the vegan chocolate mousse brings such an intense flavour, and, since it’s peppermint season, this was an obvious choice. I also love the delicate bitterness given by the combination dark chocolate and peppermint. Add more sugar if you like it rather sweeter. Or use milk chocolate if you do not like the dark chocolate. Peppermint can also be omitted if you don’t really like it.

I can’t believe l have not made this amazing dessert before. It’s the cheapest chocolate treat you can get, not to mention that it looks really fancy, so it’s a big hit with any party. Christmas season or not, this dessert can be enjoyed all year round. After all, chocolate has no season, isn’t it?

A teaspoon of vegan chocolate mousse with a small pot of chocolate mousse on a white and blue plate.

If you’ve liked my VEGAN CHOCOLATE MOUSSE WITH AQUAFABA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Overhead shot of a pot of vegan chocolate mousse with aquafaba on a white and blue plate
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Vegan Chocolate Mousse with Aquafaba
Prep Time
20 mins
Total Time
20 mins
 

Vegan chocolate mousse with aquafaba and a touch of peppermint, an indulgent dessert that is dairy and egg free.

Course: Dessert
Cuisine: International
Servings: 4 people
Calories: 247 kcal
Author: Daniela Anderson
Ingredients
  • 125 ml chickpea liquid
  • 150 g dark chocolate
  • 2 tbsp caster sugar
  • a few drops of peppermint extract
Instructions
  1. Break the chocolate into smaller pieces and place them in a heat-proof bowl.
  2. Sit the bowl over a pan of simmering water and allow to melt completely.

  3. Set aside to cool.
  4. Measure 125 ml (4.23 floz)  of chickpea liquid and pour into a large bowl.

  5. Beat with a mixer until you get soft peaks.
  6. Gradually add the caster sugar and continue to beat until you get stiff peaks, depending on the speed of your mixer, it may take 10 to 15 minutes.
  7. Use a silicone spatula to gently fold it in the melted chocolate, add the peppermint extract and mix just enough to get a smooth and fluffy consistency.
  8. Transfer to cups or a bowl of your choice and refrigerate for at least 2 hours until set.
Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Vegan Chocolate Mousse with Aquafaba
Amount Per Serving
Calories 247 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 1mg 0%
Sodium 7mg 0%
Potassium 268mg 8%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 14g
Protein 2g 4%
Vitamin A 0.3%
Calcium 2.7%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 Comments

  • Reply
    Angie
    November 30, 2016 at 10:32 pm

    Amazing! I made aquafaba, but had no idea what to do with it after that. Nice job!

  • Reply
    Chickpea and vegetable patties
    April 10, 2017 at 2:05 pm

    […] l made a delicious chocolate mousse using the chickpea liquid, have a look at this recipe: Peppermint chocolate mousse with aquafaba. It’s of course suitable for vegetarians and vegans, you really won’t miss the real […]

  • Leave a Reply

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