Vegan aquafaba mousse

Airy chocolate mousse made from chickpea water. All you need is chocolate and whipped bean liquid. An amazing texture in a light dessert.

At a glance

• Serves 4
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 220 kcal per serving
• Protein: 3 g
• Fat: 14 g
• Carbs: 18 g

Ingredients

• 150ml aquafaba
• 150g dark chocolate (sweetened with dates)
• 1 tbsp maple syrup
• 1 tsp lemon juice

Method

You’ll need: hand mixer · mixing bowl

1. Gently melt the chocolate over a bain-marie, then let it cool a little.
2. Whisk the aquafaba with the lemon juice in a clean bowl with an electric hand mixer until stiff.
3. Briefly stir the maple syrup into the whipped foam.
4. Carefully fold the liquid, lukewarm chocolate into the foam in three batches.
5. Chill the mousse in small glasses for two hours.

Good to know

Do you pour away the water from your tin of chickpeas? You can turn it into a chocolate mousse.

Swaps

Dark chocolate → chocolate sweetened with coconut sugar (milder; then leave out the syrup). Lemon juice → cider vinegar (also stabilises the foam). Maple syrup → finely ground coconut sugar (dissolves well in the foam).

Cooking tips

The bowl must not be greasy at all, or the aquafaba won't stiffen.

Storage

The mousse collapses slightly after a day, so it's best enjoyed fresh.

Allergens

Soya-free, nut-free, gluten-free.

Dairy-free recipes