Aquafaba Vegan Chocolate Mousse

Silky, indulgent chocolate mousse that's secretly vegan thanks to the magic of aquafaba. This decadent dessert will satisfy your chocolate cravings without a drop of dairy.

Ingredients

• 120ml aquafaba (liquid from a tin of chickpeas)
• 200g dark chocolate (70% cocoa solids), finely chopped
• 50g caster sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Place the chopped chocolate in a heatproof bowl. Melt the chocolate using a double boiler or in short bursts in the microwave, stirring frequently. Once melted, set aside to cool slightly.
2. In a large, clean mixing bowl, combine the aquafaba, cream of tartar, and salt. Using an electric mixer, whip on medium-high speed until soft peaks form.
3. Gradually add the caster sugar, a tablespoon at a time, while continuing to whip. Increase the speed to high and whip until stiff, glossy peaks form (this should take about 5-7 minutes).
4. Add the vanilla extract to the melted chocolate and stir to combine.
5. Gently fold about 1/3 of the whipped aquafaba into the chocolate mixture to lighten it. Then, carefully fold in the remaining aquafaba, being careful not to deflate the mixture.
6. Divide the mousse between 4-6 small serving glasses or ramekins.
7. Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set.

Serving Suggestions Serve your aquafaba chocolate mousse with:

• A dollop of vegan whipped cream
• Fresh raspberries or strawberries
• A sprinkle of grated dark chocolate
• A dusting of cocoa powder
• A few mint leaves for garnish
• Crushed vegan biscuits for added texture

This mousse can be stored in the refrigerator for up to 3 days. For the best texture, remove from the fridge about 15 minutes before serving.