Vegan Aquafaba Chocolate Mousse
Decadent chocolate mousse made with an airy blend of aquafaba, coconut milk and chocolate.
Ingredients
- 1/2 cup coconut milk unsweetened
- 28 oz semisweet chocolate block grated
- 3 1/2 cup reserved liquid bean garbanzo (chickpeas) low sodium
- 1/2 tsp cream of tartar
- 1 cup granulated sugar extra fine
Instructions
- In top of double boiler, over hot (not boiling) water, heat coconut milk. Add chocolate. Stir until chocolate is melted and smooth. Remove from heat.
- In mixer bowl with whisk attachment, beat reserved bean liquid and cream of tartar on medium-high speed until foamy, 5 minutes. Gradually add sugar, beating until stiff peaks form.
- Add one third of the whipped mixture to the melted chocolate. Whisk until well blended.
- Gently fold in remaining whipped mixture, one half at a time.
- Cover. Refrigerate overnight.
Notes
Garbanzo bean liquid should be at room temperature before whipping.
Nutrition
Calories: 230kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 40mgFiber: 4gSugar: 23g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.