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Chocolate Mousse
By Rebecca Coleman
Chocolate Mousse
• gluten-free
• nut-free
"This was the first recipe I ever created using aquafaba, and it is still probably my favorite thing to make with this magical bean juice. I love how rich, light and fluffy this dessert is — not to mention simple and delicious." --Rebecca Coleman, author of Aquafabulous! 100+ Egg-Free Vegan Recipes Using Aquafaba
• Stand mixer fitted with wire whisk attachment
• Three to four 1⁄2-cup (125 mL) ramekins, glass bowls or wine/martini glasses
2⁄3 cup aquafaba 150 mL
1⁄4 cup granulated sugar (see Tips) 60 mL
1⁄4 tsp cream of tartar 1 mL
1⁄2 cup 70% bittersweet (dark) vegan chocolate 125 mL
Grated chocolate (optional)
Coconut flakes (optional)
1. In mixer bowl, combine aquafaba, sugar and cream of tartar. Set mixer speed to low and beat for 2 minutes. Turn up speed to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes.
2. Meanwhile, fill a medium saucepan with 1 to 2 inches (2.5 to 5 cm) water and bring to a boil over medium heat. Place chocolate in a heatproof metal or glass bowl, then place bowl over top of saucepan, ensuring that it doesn’t touch the water. Immediately reduce heat to low (see Tips, at left). Melt chocolate until smooth. Remove from heat and let cool slightly.
3. Remove bowl from mixer and add melted chocolate. Carefully fold chocolate into aquafaba meringue (see Tips, at left). Pour into individual ramekins or glasses and refrigerate until solid, at least 30 to 60 minutes or overnight. Garnish with Coconut Whip, grated chocolate or coconut flakes, if desired.
Tips
Make sure to use sugar that has not been filtered through bone char, because it’s not vegan.
If you don’t have tapioca flour on hand, use cornstarch instead.
You can make the custard ahead of time. Cover and store in an airtight container for up to 3 days. Add sugar and torch right before serving.
Makes 3 to 4 servings