Mousse is a soft, airy and cream-like dessert which is classicaly made wither by mixing whipped cream with chocolate (ganache) or whipped cream with gelatin and chocolate/fruit purees (italian merengue menthod). After extensive testing, my favourite way to make plant-based chocolate mousse is with aquafaba + chocolate + milk. The texture is airy, the taste intense and it simply melts in your mouth. I enjoy it so much that I make it all the time for my non-vegan friends and they love it! 

Let’s talk a bit about our ingredients: sugar, chocolate, milk and aquafaba. Aquafaba is the chickpea brine which is used in vegan cuisine as an egg white replacer. It foams and whips up exactly like eggwhite and in combination with sugar you won’t taste any chickpeas! Here are some technical tips about working with aquafaba.


CHEF’S TIP:

  • Reduce your aquafaba to half by gently simmering it. After this process, your  aquafaba should be thick and glossy. This step ensures good structure and lift when whipped.
  • Always use cool aquafaba, about 4-7 degrees.
  • Add your sugar gradually into the whipped aquafaba
  • When mixing aquafaba with other ingredients such as chocolate or milk, do so with a spatula as not to loose the air built up

Now that we’ve covered the technical basis of a successful aquafaba, let’s start cooking:

RECIPE:
Ingredients:
  • 120 ml reduced aquafaba
  • 10 g sugar
  • 100 g dark chocolate (min. 70%)
  • 60 ml soy milk
  • 1 g tonka bean
  • 1 ml soy sauce

Method:
  1. Start whipping your aquafaba to stiff peaks. This will take anywhere from 3-6 minutes.
  2. Start gradually adding your sugar to the aquafaba. 
  3. In the mean time, melt your chocolate in a bain marie or in the microwave, in 10 second increments, until it reaches a pourable consistency.
  4. Place a third of your aquafaba into a bowl  add your melted chocolate, soy sauce, tonka bean and whisk.
  5. Add your milk and combine. 
  6. Add another third of the aquafaba and gently fold it into the chocolate sauce.
  7. Add the rest of your aquafaba and fold it into the mousse. 
  8. Pour into serving glasses. Cover with saran wrap and leave overnight in the fridge. 
  9. Decorate with whipped cream, crumbled biscuits and chocolate nibs.

I hope you enjoy this dessert as much as I do. When you try this recipe, be sure to tag me at vegan.chef.diana on Instagram, I love to see and share your creations!