Chocolate Mousse with Aquafaba

Never heard of aquafaba? Learn the secrets of making the perfect egg white "merengue" substitute that's not only vegan but utilizes what most of us normally pour right down the drain! Mix this concoction with delicious chocolate and whip it up- and you've got an incredible vegan chocolate mousse! Keep reading to learn how to make your own aquafaba that'll blow your mind!


If you eat a lot of chic peas in your diet you've probably drained the liquid from countless cans of them right down the drain. Think again! This thick, protein filled goop can be useful for more than you think- including making merenguey and moussey things! What all it takes is a little whipping and this chic pea "waste" can be easily used as an egg white substitute in many recipes.. or in this case, thicken up some chocolate into a delicious chocolate mouse! Referred to as "aquafaba", chic pea goo can be drained and stored in the fridge for a few days before being used.

Ingredients:

1 cup of aquafaba (leftover drained liquid from canned chic peas!)
⅛ teaspoon of lemon juice or cream of tartar
1 tablespoon of coconut or cane sugar
1 teaspoon of vanilla
6 oz of dark chocolate

Instructions:

Melt chocolate over a stove top or in the microwave until smooth but not burnt. Allow to cool.

Whisk aquafaba and lemon juice/cream of tarter for 5-15 minutes or blend in a food processor until it looks white and "frothy". Add sugar and vanilla and keep mixing. Add melted chocolate and keep blending until super smooth and well incorporated.

Pour into small serving bowls or dishes and refrigerate for about 4 hours or more until it thickens. If you're impatient, the liquidy mousse can be used as a runny fudgey topping for vegan ice cream or fruit!

Enjoy :)

Recipe adapted from Crazy Vegan Kitchen.