Vegan Aquafaba Mousse Recipe: Fluffy, Dairy-Free Chocolate Delight
Vegan Aquafaba Mousse Recipe is a delicious, vegan-friendly dessert that’s both light and creamy. Made from the liquid found in canned chickpeas, aquafaba acts as an egg white substitute, creating a fluffy, airy texture. To prepare this indulgent treat, start by draining a can of chickpeas and reserving the liquid. Whip the aquafaba with a hand or stand mixer until it forms stiff peaks, similar to meringue. Slowly incorporate sugar, vanilla extract, or cocoa powder to sweeten and flavor your mousse. For a chocolate version, gently fold in melted dark chocolate until fully combined, being careful not to deflate the mixture. Chill the mousse in the refrigerator for at least two hours to set. This Aquafaba Mousse Recipe is perfect for those with dietary restrictions or anyone looking for a healthier dessert alternative. Serve in individual cups and garnish with fresh fruit or shaved chocolate for a sophisticated finish.
Vegan Aquafaba Mousse Recipe: Fluffy, Dairy-Free Chocolate Delight
Aquafaba mousse is a light, airy, and decadent dessert that is not only vegan-friendly but also surprisingly easy to make. Using aquafaba (the liquid from canned chickpeas) as the base, this recipe delivers a creamy and fluffy texture similar to traditional mousse, minus the dairy and eggs. This vegan mousse is perfect for those with dietary restrictions or anyone looking to try a healthier yet indulgent dessert.
Aquafaba Mousse Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Microwave or double boiler
- Serving bowls or glasses
Ingredients
- 1 cup (240 ml) aquafaba (liquid from a can of chickpeas)
- 1/2 teaspoon teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 200g dark chocolate (vegan if necessary)
- Pinch of salt
Instructions
- Prepare the Aquafaba: Pour the aquafaba into a mixing bowl and add the cream of tartar. This will help stabilize the aquafaba.
- Whip the Aquafaba: Using an electric mixer or hand whisk, whip the aquafaba on high speed until it forms stiff peaks. This may take about 10-15 minutes. The mixture should resemble whipped egg whites.
- Melt the Chocolate: In a double boiler or a microwave-safe bowl, melt the dark chocolate until smooth. Allow it to cool slightly so it is not too hot but still pourable.
- Incorporate Sugar and Vanilla: Gradually add the sugar and vanilla extract to the whipped aquafaba, continuing to beat until the sugar is fully dissolved and the mixture is glossy.
- Combine Chocolate and Aquafaba: Slowly fold the melted chocolate into the whipped aquafaba using a spatula. Be gentle to avoid deflating the mixture. Fold until fully combined and no streaks remain.
- Chill the Mousse: Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to set.
- Serve: Garnish with fresh berries, mint leaves, or a sprinkle of cocoa powder if desired. Serve chilled.
Notes
Tips
- Aquafaba Consistency: Make sure the aquafaba is the right consistency. It should be thick and viscous. If it's too thin, reduce it by simmering gently until it thickens.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting, especially the chocolate, to prevent it from seizing when mixed.
- Flavor Variations: You can flavor the mousse with other extracts (like almond or peppermint) or fold in fruit purées for a different twist.
- Storage: The mousse can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing any odors from the fridge.
Why Make Aquafaba Mousse?
Aquafaba has revolutionized vegan and allergy-friendly cooking. It mimics the properties of egg whites, making it an ideal ingredient for creating mousse, meringues, and other light and fluffy treats. Not only is this recipe dairy-free and egg-free, but it’s also cholesterol-free and lower in fat than traditional mousse.
Nutritional Information (per serving)
This is an estimate for one serving of aquafaba mousse (4 servings total):
- Calories: 150-200 kcal
- Protein: 2-3 g
- Fat: 6-8 g (depending on the chocolate used)
- Carbohydrates: 20-25 g
- Fiber: 2-3 g
- Sugar: 15-18 g
This recipe is low in saturated fat and rich in antioxidants from the dark chocolate, making it a healthier dessert choice.
Ingredients
To prepare this luscious aquafaba mousse, you’ll need:
- 3/4 cup aquafaba (liquid from canned chickpeas)
- 1/2 teaspoon cream of tartar (optional, helps stabilize the foam)
- 1/3 cup powdered sugar (or adjust to taste)
- 150g dark chocolate (70% or higher), melted and cooled slightly
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Aquafaba
- Drain a can of chickpeas, reserving the liquid. Measure out 3/4 cup of aquafaba.
- Using a hand mixer or stand mixer with a whisk attachment, whip the aquafaba on high speed until stiff peaks form. This will take about 5-8 minutes. Add the cream of tartar halfway through for better stability.
Step 2: Melt the Chocolate
- Break the dark chocolate into small pieces and melt it using a double boiler or microwave. If using a microwave, heat in 20-second intervals, stirring in between, until smooth.
- Let the chocolate cool slightly so it doesn’t deflate the whipped aquafaba.
Step 3: Combine Ingredients
- Gently fold in the vanilla extract, salt, and powdered sugar into the whipped aquafaba. Use a spatula to mix, ensuring you don’t deflate the peaks.
- Slowly add the cooled melted chocolate into the whipped aquafaba mixture. Fold carefully until fully incorporated and the mixture is smooth.
Step 4: Chill the Mousse
- Spoon the mousse into serving glasses or bowls.
- Cover with plastic wrap and refrigerate for at least 2 hours to set.
Serving Suggestions
- Garnish with fresh berries, grated chocolate, or a dollop of vegan whipped cream.
- Serve with biscotti or vegan cookies for added texture.
Tips for Perfect Aquafaba Mousse
- Room temperature aquafaba whips up better, so let it sit out for 15-20 minutes before whipping.
- Choose a high-quality dark chocolate for a rich, intense flavor.
- If you prefer a sweeter mousse, adjust the sugar to taste or use semi-sweet chocolate.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.