Vegan chocolate mousse (with aquafaba, no eggs)
Airy, fluffy, light, heavenly chocolatey and so delicious tastes the vegan chocolate mousse without eggs. It is made with aquafaba and is healthier than the classic mousse au chocolat. Plus, you can make it yourself in a flash with this recipe using very few ingredients.
Servings 4
Ingredients
- 250 ml aquafaba (drained water from chickpeas from glass or can) room-warm
- 140 g dark chocolate (vegan)
- 40 g powdered sugar
- 1 tsp lemon juice (freshly squeezed)
Instructions
- Melt dark chocolate slowly and let it cool a bit.
- Whip aquafaba, powdered sugar and lemon juice until stiff.
- Once the aquafaba is whipped until stiff, turn the food processor or hand mixer to a low speed and add the melted chocolate in a thin stream to the whipped aquafaba. Then stir it briefly still by hand carefully with a silicone dough scraper in the form of circular movements to a homogeneous, fluffy mass.
- Divide the chocolate mousse among glasses and refrigerate for a few hours or overnight.
Notes
- Use room-warm aquafaba for the recipe. When the aquafaba is cold, the low temperature will create solid chocolate chips when folded into the chocolate. As a result, the chocolate mousse will not be fluffy or creamy.
- The amount of powdered sugar can be adjusted to taste. You can also omit the powdered sugar completely.
- The mixing bowl and whisk used to whip the aquafaba must be clean and free of grease so that it whips well.
- Let the melted chocolate cool as much as possible before folding it into the vegan whipped egg whites.
- Be sure not to stir the mixture too long when adding the melted chocolate so that it stays fluffy.
- The time to cool the vegan chocolate mousse without eggs is not included in the preparation time.
- Note the detailed tips and tricks for making vegan chocolate mousse without eggs at the top of the post.