I’ve had a few requests for some egg free recipes and I thought with the extra chocolate you may or may not have hanging around post-Easter, it would be a good moment to share this vegan aquafaba chocolate mousse recipe. You might be unfamiliar with this magical ingredient – the liquid found in a tin of chickpeas – but it is a wonder that whips up exactly like egg whites and can be used as an egg replacement in vegan baking and making. Not to mention that it makes thrifty use of something that would usually get poured down the sink. Yes, it sounds unusual and no, it doesn’t taste like chickpeas. So if you’ve no eggs and plenty of chocolate, why not give it a go?
250ml aquafaba (liquid drained from a tin of chickpeas – if not using them immediately, freeze for later)
1/2 tsp white wine vinegar
30g golden caster sugar
300g dark chocolate (min. 70% cocoa solids)
50 ml oat or almond milk, warmed
Flaked sea salt, to serve (optional).
This recipe serves 8 – 10. I halved all quantities and the recipe still works well!
First, make sure your mixing bowl and whisk (you’ll need an electric one for this recipe!) are totally clean and grease free, as if you were making meringues. Strain the aquafina through a sieve into the bowl of the stand mixer and add the vinegar. Whisk on medium to high speed. When it starts to foam (around 30 seconds), add the sugar slowly.
Once it has all been added, turn the mixer to its highest setting and whisk to stiff peaks – this will take about 15 minutes. You can’t ‘over-whip’ aquafaba so you’re safe to get on with something else in the meantime!
Melt the chocolate until almost all liquid, then leave the residual heat to do the rest. You can do this either in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave. Leave to cool for 5 minutes in a large mixing bowl. When the bowl has cooled to the touch, add the milk and stir with a spatula until smooth. You must make sure the chocolate is room temperature at least, or the chocolate will seize when you add the aquafaba, resulting in a grainy mousse. Using a metal spoon, fold two big spoonfuls of the whipped aquafaba into the melted chocolate.
Now carefully fold the chocolate into the rest of the aquafaba, making sure you keep as much volume in the mixture as possible.
Divide the chocolate mousse between ramekins, teacups or glasses and chill in the fridge for at least an hour before serving.
Sprinkle over the sea salt flakes and enjoy! The mousse is very rich so you only need a little to satisfy that chocolate craving.
Recipe via Elly Pear’s wonderful Green.