Aquafaba Chocolate Mousse, a guilt-free dessert that is vegan, low in calories, quick and easy to make. So fluffy, light, yet indulgent and chocolatey. No bake, and with only 3 ingredients, no one will believe this chocolate mousse is dairy free.
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What is aquafaba
How to make aquafaba
How to make aquafaba chocolate mousse
A great egg white subsitute
Aquafaba Chocolate Mousse
What is aquafaba
You must have heard of aquafaba by now, the miraculous liquid in which beans like chickpeas are cooked, and which we usually dump down the drain without a second thought. I must say, l did not believe that it can actually replace the egg white successfully, but l was so wrong.
You get exactly the same meringue-like consistency when you beat it, and it does not have a funny taste at all. So impressive! I wouldn't have probably given it a try before my two pregnancies. Raw eggs are definitely a big no-no in pregnancy, but who says you can't enjoy an amazing chocolate mousse?
Now you can. Also ideal for vegans and people with egg allergy or dairy intolerance. A can of chickpeas is so cheap, but it's amazing how much you can make with it. Use the liquid for aquafaba, and the chickpeas for anything you fancy.
How to make aquafaba
One thing l should warn you about, if like me you don't owna kitchen aid, and have to rely on a good old hand mixer, it does take a lot longer to get the stiff peaks when you beat the liquid.
But getting the stiff peaks is absolutely crucial in order to get the right consistency, otherwise the mixture won't set.So, no rushing, and no shortcuts!!!
It can take anything between 10 and 15 minutes, depending on the speed of your mixer, so no despair in you see it not becoming foamy. It will, eventually. So, patience, and do sit down while beating it, it can be pretty tiring 🙂
It also depends on the quality of the canned chickpeas, some cheap brands don't have the best aquafaba, so it might take longer. Once you get soft peaks, add the sugar, and continue to beat until you get stiff peaks, and a meringue-like consistency.
How to make aquafaba chocolate mousse
The best way to melt chocolate is to break the chocolate bar into pieces, and place it in a bowl set over a pot of boiling water. In this way, the chocolate melts gradually, while the temperature does not increase drastically.
I don't like melting chocolate in the microwave, the texture is not as silky, plus, if you leave it for a few seconds too long, you risk burning it. Leave the melted chocolate to cool down before you gradually fold in the beaten aquafaba, then transfer it straight away into the recipients you want.
The chocolate mousse will harden quickly. Keep refrigerated until you serve it. You can add more sugar if you like it sweeter, or, for a vegetarian version, you can use milk chocolate rather than dark chocolate.
A great egg white subsitute
The great thing about aquafaba is that it's vegan and vegetarian friendly, and it's perfectly safe to use it instead of egg white.
My Raspberry Mousse Cheesecake uses aquafaba too, and it's a fantastic vegan dessert, completely added-sugar free.
I haven't really used in anything else apart from desserts, but I am sure it can have other great uses with savoury dishes too.
If you’ve liked my VEGAN CHOCOLATE MOUSSE WITH AQUAFABAor any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK, andPINTERESTto see more delicious food and what I’m getting up to.
Aquafaba Chocolate Mousse
Aquafaba Chocolate Mousse, a guilt-free dessert that is vegan, low in calories, quick and easy to make. So fluffy, light, yet indulgent and chocolatey. No bake, and with only 3 ingredients, no one will believe this chocolate mousse is dairy free.
Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse. Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba – using a silicone spatula and a gentle folding motion.
Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.
Is aquafaba healthy though? While it's not loaded with nutrients, it's super low in calories and doesn't contain additives or any ingredients that aren't favorable when it comes to our health.
How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.
*1 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba. *Nutrition information represents one 15-ounce can worth of aquafaba, which has minimal calories.
Cream of tartar is key to stable whipped aquafaba. Just 1/8 teaspoon per 2 tablespoons aquafaba does the trick. Amp up the power. Just like egg whites, you'll need to use an electric mixer — either a stand or hand model — to get your aquafaba beaten to stiff peaks.
If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.
If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains. Ideally, your chocolate should be between 35-40ºC before you incorporate the cooler ingredients. If using cream, it's possible that you over whipped it - aim for 'barely soft peaks'.
The pate a bombe serves as the main body of our mousse; the proteins in the egg yolks are strong enough to hold all the air bubbles we'll incorporate, even after being mixed with melted chocolate and whipped cream. It's rich, velvety, and makes the best chocolate mousse in this chef's opinion.
If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.
Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.
You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.
They are notoriously high FODMAP and usually contain oligosaccharides (GOS or fructans) that can make us gassy and lead to other unpleasant gut symptoms. As we've just discussed aquafaba is made from the brine/water out of canned beans (often chickpeas). Unfortunately, FODMAPs are water soluble.
Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.
Our Aquafaba is made for baking and cooking so we don't recommend drinking it straight from the carton! However, it's 100% safe to eat uncooked if you can't resist licking the spoon before your mix goes in the oven…
However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.
The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.
Wohlt found that the liquid from garbanzo beans, or chickpeas, could be whipped and used as an egg replacer. He called the bean liquid aquafaba, a combination of the Latin words aqua (water) and faba (beans). Out of nowhere, a trend to use the liquid from cooked beans of all kinds was born.
As a general guideline, you can use aquafaba to replace one or two eggs in recipes for baked goods such as cookies, cakes, and muffins. Use 3 tablespoons of aquafaba per egg. These yummy Vegan Brown Butter Chocolate Chip Cookies are made with aquafaba.
Because of its high starch content, aquafaba is a natural thickening agent. If your soup, broth, or stock is too watery, simply pour in the aquafaba and let it simmer. After just a few minutes, you will see aquafaba work its magic as your recipe thickens.
There are other vegan egg substitutes that you can try if aquafaba isn't suitable for your recipe, such as flaxseed, chia seed, banana, and even avocado! And I'll cover those in another post. In the meantime, give aquafaba a go with one of my recipes below: No-Fail Vegan Meringues.
Mousse can become grainy as it sets if you overwhip the heavy cream. If you take the cream too far, the milk solids will start to separate, leaving your mousse with a slightly grainy texture. Whip the heavy cream just until firm peaks hold on the whisk.
You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.
Can you overwhip aquafaba? If you are whipping just bean water and cream of tartar, it is very difficult to overwhip. However, if you are making aquafaba whipped cream, take care not to overmix after you add the oil, as this can make the whipped cream lose its stiffness.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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