Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, aquafaba chocolate mousse. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

aquafaba, chickpeas, chocolate, easy, gluten-freego to recipe. I'm so excited to bring this simple yet indulgent vegan chocolate mousse with aquafaba recipe to you, guys. It's the best way to use up the liquid in a can of chickpeas.

Aquafaba chocolate mousse is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Aquafaba chocolate mousse is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have aquafaba chocolate mousse using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Aquafaba chocolate mousse:

1. Take 1 (400 g) tin chickpeas
2. Make ready 1 teaspoon lemon juice
3. Take 1 dessert spoon caster sugar or truvia
4. Take 150 g dark chocolate, broken into chunks (we used Bournville dark chocolate with orange pieces)
5. Make ready grated chocolate to garnish

But first you should make this Aquafaba Chocolate Mousse because it's straight up magical. This best Vegan Chocolate Mousse is a fluffy, light and healthier Mousse au Chocolat made with Aquafaba (vegan egg whites). It's very easy to make, dairy-free, gluten-free, soy-free and SO delicious! So Aquafaba is the viscous canned chickpea liquid, you usually throw away when using the chickpeas.

Instructions to make Aquafaba chocolate mousse:

1. Drain the chickpea liquid into a large jug. Set the chickpeas aside for another recipe (maybe try my favourite tabbouleh?!)
2. Break the chocolate into chunks and melt. We do ours carefully in the microwave in 30 second sessions on medium. Stir it every time - it shouldnt take much longer than 3 lots of 30. You could use a bain marie if you prefer.
3. Whilst the chocolate is cooling, add a teaspoon of lemon juice to the chickpea liquid. If you like a sweeter taste or are using very dark chocolate, add a dessertspoon of sugar now.
4. Use an electric whisk to whisk the liquid. This will take about 10 minutes, longer if you have a hand whisk. You'll know when it's ready when the mixture is really stiff. (We actually turned ours upside down carefully and it stayed in the jug! Make sure you do this slowly though or you might have a mess on your hands!)
5. Now add the slightly cooled chocolate to the jug and gently fold into the aquafaba. It will lose some of its volume but it shouldn't become too runny. Make sure all the chocolate is fully incorporated.
6. Pour the mousse mixture into 4 glass bowls, ramekins or cups. Freeze for at least an hour before eating. You can chill these in the fridge but you won't get such a firm mousse.
7. When ready to eat, remove from the fridge 5 minutes or so before eating and serve with some grated chocolate on top. You could top with whipped double cream if you like but we preferred to keep them as healthy as possible (and vegan if you use vegan chocolate instead)

And today I am going to show you how to make a heavenly, vegan and. Apart from that, this Aquafaba Chocolate Coffee Mousse is really just as easy as pie! If you decide to give this Aquafaba Chocolate Coffee Mousse a try, let me know!.chocolate mousse, made with aquafaba (chickpea water) and vegan dark chocolate. Reviews for: Photos of Vegan Chocolate Mousse with Aquafaba. You know how, when you buy chickpeas in a can, they come in this thickish, off-yellow juice, not entirely appetizing to be honest, that you pour down the sink without.

So that’s going to wrap this up for this exceptional food aquafaba chocolate mousse recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!