Easy vegan chocolate mousse
A delicious chocolate dessert
./100 gr. dark (70% cocoa) chocolate (in broken chunks)
./120 ml aquafaba (liquid of
. BPA-free can of chickpeas)
Make sure to use BPA free canned chickpeas!
In the bowl of a stand mixer (hand mixer may also be used) beat aquafaba on high until forthy. It should have a fluffy white consistency. In my case it takes around 3 minutes.
Melt the chocolate in a metal bowl placed over a saucepan or pot of hot water. Stir as chocolate is melting.
Remove from heat when melted to cool slightly.
Combine aquafaba cream and chocolate mixture in a bowl and gently blend together completely. Try not to over-mix.
Fold the whipped cream in glasses and refrigerate for one hour. You can also fill it in a glass container and set it in the fridge until stiff peaks form. Arrange spooned mousse later on plates.
Garnish with ground cherry (see photo), star fruits, kiwi slices or chocolate shavings.
To accelerate the process you can also freeze the glass container for 30 minutes maximum and then arrange a dessert plate.
For variation you could also add some chocolate chips after the cream gets stiff.
Find it online