Vegan Aquafaba Chocolate Mousse
Servings: 6
Ingredients
- 7 oz bittersweet 60% cocoa vegan chocolate, broken into pieces
- ⅓ cup coconut milk
- ¾ cup chickpea water (from one 19 oz can)
- 3 T brown sugar
Instructions
- Melt the chocolate and coconut milk in a double boiler over low heat. Mix until you get a smooth texture. Keep warm.
- Pour the chickpea water (aquafaba) into a cold bowl and use an electric beater to whip it until it looks like a soft mousse.
- Slowly add the brown sugar, one spoon at a time, beating well between each spoonful.
- Keep beating until you obtain firm peaks that look like meringues.
- Gently whisk ⅓ of the mousse into the chocolate mixture.
- Stir in the second third of the mousse and then pour the chocolate mixture into the last third of the chickpea mousse. Fold it gently until a light homogenous texture is obtained.
- Divide the mousse between 6 ramekins. Cover with plastic wrap and refrigerate for at least 6 hours bevore serving.