Aquafaba (the cooking water for chickpeas) is one of the most revolutionary discoveries in vegan cuisine: it whips up like egg white and creates a stable foam that is perfect for mousse. With at least 70% dark chocolate, this dessert has all the flavor without the excess.
Mediterranean
Mousse de chocolate negro con aquafaba
Eggless dark chocolate mousse made with aquafaba (chickpea water). Light, intense and surprisingly airy vegan dessert.
- Spain
- Dessert
- Light
- Low fat
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 4 g
- Fiber 3 g
- Carbohydrates 22 g
- Fat 9 g
- Sodium 40 mg
Story behind the dish
Preparation
Dark chocolate mousse with aquafaba is a preparation from Spain with medium difficulty. Reserve about 20 minutes in total (20 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of 70% dark chocolate.
- Have ready: 150 ml of aquafaba (chickpea jar water).
- Have ready: 3 tablespoons of coconut or panela sugar.
- Have ready: 1 teaspoon vanilla extract.
- Have ready: Pinch of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Melt the chocolate in a bain-marie; let it cool to 35 °C
Melt the chocolate in a bain-marie; Let it cool to 35 °C. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Beat the aquafaba with an electric mixer for 5-8 minutes until peaks form...
Beat the aquafaba with an electric mixer for 5-8 minutes until you obtain firm peaks (like whipped egg whites). Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add sugar and salt; beat 1 more minute
Add sugar and salt; beat 1 more minute. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the vanilla to the tempered chocolate
Add the vanilla to the tempered chocolate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix 2 tablespoons of aquafaba with the chocolate to lighten
Mix 2 tablespoons of aquafaba into the chocolate to lighten. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Incorporate the rest of the aquafaba with gentle enveloping movements…
Incorporate the rest of the aquafaba with gentle enveloping movements to avoid losing air. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Distribute in glasses; refrigerate for at least 4 hours
Distribute in glasses; Refrigerate for at least 4 hours. Decorate with cocoa powder. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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