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Allow me to introduce my new friend, Aquafaba Chocolate Mousse.
For those who don’t know, aquafaba is bean water and much more fun than it sounds. You can freeze aquafaba until you feel like experimenting, so set it aside next time you cook beans or open a can.
In the past month, I’ve made Mouthwatering Vegan’s Mousse au Chocolat five times. The first four times, I used high-quality dark chocolate as recommended. Then I wondered… if one used a bar of iChoc Choco Cookie rice milk chocolate (which is very sweet), could they skip adding sugar AND get chocolate cookie bits floating through the mousse?
Answer: yes and no. Here’s what happened:
I started with chickpea aquafaba and a bar of chocolate.
Note that a big can will provide more than enough aquafaba. Save the rest for your next adventure.
Measure your aquafaba. You’ll want about 125 ml or about half a cup.
Tried hard to pour precisely 125 ml for this photo. Tried and failed repeatedly.
At this point, put in headphones and start listening to a podcast, because you may well be beating this liquid for the next fifteen minutes. Yes way.
Start melting the whole bar/100 grams of chocolate and beating your aquafaba.
I thought maybe a faster hand mixer would speed up this process, but no. Too fast, and you’ll deflate the airiness you’re working so hard to attain.
Look at that magical bean water transformation! Don’t give up before you achieve stiff peaks. You can do it. Be strong.
The chocolate will melt well before you’ve reached the stiff peak point, and that’s fine. Let the chocolate cool while you keep beating the aquafaba.
Gently drizzle the melted chocolate into your beautiful, fluffy aquafaba. Pour into dessert dishes, or whatever you have, and put them in the fridge. I like to pour one into my face, but that’s me.
Et voilà! A legitimate dessert.
RESULTS AND NOTES:
- The iChoc bar WAS sweet enough without added sugar, but dark chocolate still makes for a richer, more delicious dessert. Dark chocolate is strong enough to overcome any bean-watery flavor.
- Mouthwatering Vegan’s recipe mentions adding a teaspoon of vanilla to the melted chocolate. When I tried this, the chocolate immediately became lumpy.
- One time, I tried adding maple syrup to the melted chocolate. As above, the chocolate lumped up.
- As you smart people may have anticipated, there was no way to distribute the chocolate cookie bits through the mousse. It all sank to the bottom of the bowl, so I tried to sprinkle the chunks on top of the mousse. They sank in.
- My resulting chocolate mousse is never as pretty as Mouthwatering Vegan’s photo. I also get a bit of liquid at the bottom of each serving; no idea why, and none of the 159 comments on the original recipe mention it. Doesn’t bother me much, but it’s worth mentioning.
- My mousse has never been perfectly smooth; there have always been tiny shards of chocolate. Honestly though, that’s a feature, not a bug.
YOUR MISSION, SHOULD YOU CHOOSE TO ACCEPT IT: Make a batch of aquafaba chocolate mousse and report back.