3-Ingredient Vegan Aquafaba Chocolate Mousse (No Tofu)
User Reviews
5
3-Ingredient Vegan Aquafaba Chocolate Mousse (No Tofu)
Description
The 3-Ingredient Vegan Aquafaba Chocolate Mousse offers a simple method using aquafaba, dairy-free chocolate, and maple syrup to create a smooth, airy mousse. Whipping the aquafaba until stiff peaks forms the base, which is then gently combined with melted chocolate and a touch of maple syrup for sweetness. The folding technique is key to preserve volume and ensure a light texture. After cooling in the refrigerator, the mousse firms up while retaining a delicate, creamy mouthfeel without any dairy or tofu.
The flavor is rich from the chocolate while the texture remains fluffy and spoonable. This mousse is a good option for vegan or egg-free diets and showcases how aquafaba can replace traditional whipped cream or eggs in desserts. It can be served chilled on its own or garnished with fruit or vegan chocolate shavings.
Keep the mousse refrigerated and consume within three days for best texture and flavor. Adding cream of tartar to the aquafaba before whipping can help stabilize the peaks. Use quality dairy-free chocolate to ensure smooth melting and avoid overheating the chocolate when mixing.
Ingredients
- 7 oz aquafaba
- 6.5 oz dairy-free chocolate chips or dairy-free chocolate bar
- 2 tablespoon maple syrup
Instructions
- Place chocolate chips in a small bowl and microwave in 10 seconds increments stirring each time until the chocolate melts.
- Meanwhile, add aquafaba to a large dry bowl. Using a hand mixer, start beating it on a low speed until foamy, about 1 minute.
- Slowly increase the speed to high and beat aquafaba in circular motion until stiff peaks. If you lift the mixer beaters, the whipped aquafaba will not fall off but will hold steady on a beater. This might take about 5 -10 minutes so don't worry if yours is taking a little longer.
- Slowly start adding melted chocolate to a whipped aquafaba, adding ⅓ of all chocolate at a time and using a rubber spatula to fold it in circular motion.
- Pour Maple syrup and fold again. Stop folding as soon as you combine all the ingredients. Less folding - more voluminous your vegan chocolate mousse will be.
- Distribute the mixture among 4 or 5 serving glasses and put in a refrigerator for about 2 hours to chill.
- Remove from the fridge and serve!
Notes
- Use good-quality dairy-free chocolate for the best flavor and texture; avoid overheating it before folding.
- Adding a small amount of cream of tartar to aquafaba before whipping can help achieve stable stiff peaks.
- Fold melted chocolate gently into whipped aquafaba to keep the mousse airy and voluminous.
- Store mousse in the refrigerator and consume within three days to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 272kcal | 14% |
| Carbohydrates | 37.4g | 12% |
| Protein | 3.1g | 6% |
| Fat | 12.3g | 19% |
| Saturated Fat | 6.1g | 31% |
| Sodium | 32mg | 1% |
| Potassium | 20mg | 0% |
| Fiber | 3.1g | 12% |
| Sugar | 33.6g | 67% |
| Calcium | 7mg | 1% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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