Chocolate Mousse is such a wonderful dessert, it is light and airy, yet so smooth and silky. I have chosen to use aquafaba to make this. I have recently become slightly obsessed with this notion, so please do not be surprised if you see many aquafaba dishes on my blog, in the near future.
If you aren’t sure how aquafaba works, it is worth looking it up, as it makes vegan life so much simpler when it comes to baking. For now though, you want to use the liquid from a can of chickpeas. Please ensure that it is not salted water, as this will destroy your dessert!
This recipe makes 4, thought to be honest, if you want to make 2 big ones, I won’t tell anyone!
4 tablespoons x vegan cocoa powder
4 tablespoons x sugar
2 cups x aquafaba
1. Place aquafaba in a blender and whisk up by itself for a minute or so.
2. Add the sugar and blend until the mixture has become light and airy, this can take anywhere from 3 minutes -8 minutes, so be patient.
3. When you have got the mixture to a firm mix, that still remains light and airy, you want to add the cocoa powder, but REALLY slowly, as in sprinkles at a time. If you add it too quickly the mousse will collapse and you will have to start again.
4. You want to fold the mix rather than stir at this stage, just make sure than when you are folding and adding the cocoa, that it has been fully absorbed by the mix, before adding anymore.
5. Once happy with the mixture, place the mousse mix into individual cups, or whatever you have chosen to display them in.
6. Refrigerate for 4 hours, to get the most scrumptious mousse.