I’ve never made vegan mousse au chocolat. I never wanted to try the full-fat version with avocado, so I just contented myself with dark chocolate for the occasional chocolate fix.

Then I saw this recipe by Lara from Vanillacrunnch, which is using aquafaba (chickpea liquid) to make the mousse fluffy, and I was sold. I was surprised at how well it worked out on the first try and since then I’ve made it 4 times, including as a Christmas dessert.

Ingredients:

• fluid from 1 can of chickpeas (400g can)
• 150g dark chocolate
• 0.5 tsp vanilla extract/powder

Instructions:

1. Drain the chickpeas and make sure to capture all the fluid in a big bowl. It should be about 250 ml. Refridgerate the fluid for a while.
2. Break the chocolate into medium-sized chunks and melt in a pot over hot water (in a water bath).
3. Add vanilla and let the chocolate cool off a little while preparing the next step.
4. With an electric whisk, whisk the chickpea liquid until it is fluffy and peaks form (can take 10 minutes).
5. Carefully fold in the chocolate with a spatula and mix well.
6. Pour the mixture into small glasses and leave in the fridge for about an hour to a few hours before serving. Don’t leave in too long though, because the liquid might settle at the bottom.

Vegan Mousse Au Chocolat

2017-01-22 16:39:34

Yields 4

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Total Time

25 min

Total Time

25 min

Ingredients

1. fluid from 1 can of chickpeas (400g can)
2. 150g dark chocolate
3. 0.5 tsp vanilla extract/powder

Instructions

1. Drain the chickpeas and make sure to capture all the fluid in a big bowl. It should be about 250 ml. Refridgerate the fluid for a while.
2. Break the chocolate into medium-sized chunks and melt in a pot over hot water (in a water bath).
3. Add vanilla and let the chocolate cool off a little while preparing the next step.
4. With an electric whisk, whisk the chickpea liquid until it is fluffy and peaks form (can take 10 minutes).
5. Carefully fold in the chocolate with a spatula and mix well.
6. Pour the mixture into small glasses and leave in the fridge for about an hour to a few hours before serving.

Notes

1. If possible, leave the chickpea fluid in the fridge for a bit, so that it is cool when you whisk it.
2. Don't leave the mousse in the fridge for too long because the liquid might settle at the bottom after several hours.

By Nadine // Our Vegan Revolution

Adapted from Vanillacrunnch

Adapted from Vanillacrunnch

Our Vegan Revolution https://www.ourveganrevolution.com/

Zutaten:

• Flüssigkeit aus 1 Dose Kichererbsen (400g Dose)
• 150g dunkle Schokolade
• 0.5 TL Vanille Extrakt/Pulver

Zubereitung:

1. Kichererbsen abgießen und dabei die komplette Flüssigkeit in einer großen Schüssel auffangen. Es sollte etwa 250 ml ergeben. Die Flüssigkeit wenn möglich für eine Weile im Kühlschrank kühlen.
2. Die Schokolade grob zerbrechen und im Wasserbad schmelzen.
3. Vanille hinzufügen und die Schokolade etwas abkühlen lassen, während du zum nächsten Schritt gehst.
4. Mit einem Handrührgerät die Kichererbsen-Flüssigkeit schlagen, bis sie weiß & fluffig ist (ähnlich wie Eischnee; das kann bis zu 10 Minuten dauern).
5. Vorsichtig die Schokolade mit einem Teigschaber unterheben.
6. Nun die Flüssigkeit in kleine Gläser oder Schälchen geben und für 1 Stunde oder ein paar Stunden im Kühlschrank kühlen (aber nicht länger als einige Stunden, da sich eventuell Flüssigkeit unten absetzt).