There is something unique about working on a recipe that is the antithesis of veganism, especially if it then ends up being not only wonderful, but potentially better than the original due to the fact that it’s healthier, cheaper, and that the 4 ingredients needed are likely to be sitting in your pantry already, which is a major bonus, right? Now if that isn’t some pretty good news when it comes to cooking, I don’t know what is! I hope you enjoy the process, and most importantly, the results, of one of the most rewarding plant-based desserts we’ve ever tried.
- To begin with, place the sugar and the aquafaba into a container, and whip them together until you obtain a foam with very stiff peaks. Don’t be afraid of over-whipping this unique liquid, as it cannot happen.
- Melt the chocolate in a bain-marie. To do that, place the chocolate into a bowl, place the bowl onto a saucepan filled with recently boiled water, and stir the chocolate pieces until they completely melt into a pourable consistency.
- Place a third of the whipped aquafaba into a large bowl, drizzle all the chocolate onto it, and whisk the two ingredients to combine them into a sauce.
- Add in all the milk at once, and whisk again to thin the sauce down.
- Add another third of the whipped aquafaba into the bowl, and gently fold the two ingredients together using a spatula.
- Once that’s done, add in the last part of the aquafaba, and fold it in to complete the mousse. The right consistency is achieved when the foam is still thick, but it can be poured into serving glasses.
- Once the mousse has been poured into serving glasses, place it into the fridge to set for a minimum of 6 hours or, even better, overnight.
- Depending on how you whipped the aquafaba, and its quality, you might end up with a mousse that is actually even too foamy, which can simply be thinned down by adding ½ tsp of milk at the time and folding it in.
- The few important things about this preparation are: the chocolate must have a cocoa solids content of at least 70%, and it should be melted until it is liquid enough to be poured in a thin stream. Also, the aquafaba MUST be cold from the fridge, and the milk MUST be at room temperature.
- This recipe will work with any granulated sugar that is not too dark.
- The soy milk can be substituted with almond milk, or oat milk.
- Chocolate doesn’t go very well with water-based liquids like aquafaba. In fact, even the tiniest amount of liquid can make the dry sugar and cocoa particles contained in chocolate glue together, turning it into a solid and grainy mess. In case this happens, the chocolate is not good for the mousse any more, but it can be fixed by adding more liquid! Sounds counter-intuitive, but this will melt all the sugar in the chocolate, and bring it back to a consistency smooth enough to use as a chocolate sauce.
- The higher the percentage of cocoa, the stiffer the final mousse will be, which doesn’t mean that you can’t use other kinds of chocolate, but simply that the final set consistency will differ quite a bit depending on the product you use.
- Make sure to work quickly as you don’t want the foam to lose its stiffness. To prevent that from happening, you can always whip the foam again after melting the chocolate, just to ensure that its peaks are at their peak.
- If you end up with a mousse that is actually too foamy, you can simply thin it down by adding ½ tsp of milk (at room temperature) at the time and folding it in.
Preparation Time: 15m
Resting Time: 4h
Total Time: 4h 15m
Storage Times: Keeps for 4 days in the fridge