I have been somewhat dissatisfied with the standard vegan chocolate mousse methodology for sometime now. Folding whipped aquafaba through melted chocolate, does produces a "mousse" - but if you've made it, you will know it's a bit foamy, lacking in creaminess and can seperate (as aquafaba tends to do without stabilising) if not eaten immediately. At which point you just have chocolatey bean juice. No. Thank. You.
The classic method of making chocolate mousse - of course - involves whipped cream as well as beaten egg whites. Having discovered a few vegan whipped cream brands (Flora & Haddar Non Dairy Topping - found in many Jewish & Kosher supermarkets) and recipes that I like (Miyoko's & Gretchen's Vegan Bakery) - I applied the same thinking to a vegan chocolate mousse.
With a little stabilisation of the aquafaba (to help prevent sweating), these principles works superbly. A thick, creamy, bubble-filled chocolate mousse, that tastes exactly how you remember it & keeps for up to a week.
- 1/2 cup aquafaba (from 1 x 400g tin of drained unsalted chickpeas - salted is fine)
- 1 tbsp castor sugar (or other sugar of choice)
- 1 cup (250ml) unwhipped vegan cream (I made my own - but see introduction for options - if in EU or USA, use your relevant options)
- pinch of salt (omit if chickpea water was salted)
- 200g vegan dark chocolate (I used two blocks of Lindt 70%)
- Break the chocolate into small pieces and melt either in the microwave, a warming oven or over a bay marie until melted. Whichever method, be mindful to stir frequently and take off the heat a little before it's completely melted. Stir, then let the residual heat finish the job. Set aside.
- In a small saucepan, heat the aquafaba and castor sugar until the sugar has dissolved, swirling the pot occasionally.
- Pour the aquafaba mixture into a bowl (yes while it's still hot) and beat with electric beaters into stiff peaks, approx. 10 minutes.
- Meanwhile pour the vegan cream into a bowl. Once the electric beaters are free (or with another pair - lucky you), turn them onto the cream and beat into soft-stiff peaks (will depend on brand/recipe how 'whipped' your cream can get).
- Pour the melted chocolate into a large bowl and to it add a heaped dessert spoonful each of the whipped aquafaba and whipped cream. Mix these into the chocolate rather gruffly - not worrying about folding and preserving any air at this point. Once smooth, begin the traditional method of folding a large - think soup ladle sized - spoonful of whipped aquafaba and cream into the chocolate mixture at a time with a spatula (or large sharp-edged metal spoon) - until mostly incorporated. Repeat, the folding process to incorporate all of the beaten aquafaba and whipped cream into the chocolate. Ensure there are no white streaks left in the mousse.
- Pour/scoop the mousse into vessels of your choosing, or one large container and refrigerate for at least 1 hour prior to serving. This will keep in a air-tight container in the fridge for a week, but is best eaten within 3 days.