Vegan Aquafaba Chocolate Mousse - Creamy, Airy & Simple
A heavenly light vegan chocolate mousse made from aquafaba is the dream come true for every chocolate lover looking for a sophisticated dessert without animal products. As a little cat with a keen sense for excellent desserts, I can tell you: The secret lies in the magic of chickpea water, also known as aquafaba. Who would have thought that you could conjure up such an incredibly fluffy, stable mousse from seemingly inconspicuous canned water? This dessert is completely egg-free and cream-free and impresses with an intense, dark cocoa note that melts on the tongue. It is not only a healthy highlight for guests but also surprisingly quick to make, provided you give the egg white substitute some attention. I love enjoying this mousse as a crowning finale after an extensive nap. With just a few high-quality ingredients, you can create a masterpiece of French cuisine that is guaranteed to amaze your friends. Grab your whisk and let's conjure up this airy cloud of chocolate together – it's really child's play!
Ingredients
Preparation
Gently melt the dark chocolate (min. 70% cocoa) (100 g) over a warm water bath and then let it cool briefly so it is not too hot.
Whisk the aquafaba (chickpea water) (100 ml) in an absolutely clean bowl with an electric mixer until it is as stiff as egg whites – this takes a little patience, meow!
While whisking, stir the maple syrup (20 g) and the vanilla extract (1 tsp) into the aquafaba (chickpea water) (100 ml) to gain stability and sweetness.
Carefully fold the slightly cooled but still liquid dark chocolate (min. 70% cocoa) (100 g) into the egg white substitute with a spatula to maintain the airy texture.
Fill the finished mass into a pretty glass and place it in the refrigerator for at least two hours until it has reached its perfect, mousse-like consistency.
Stars
Comments