Traditional chocolate mousse is made of cream, eggs and other rich dairy products. Which means it contains fat and calories. Which is not necessarily a bad thing, I mean it’s dessert, who cares. But wouldn’t it be great – both for environment and yourself – to change the ingredients a bit to make it animal friendlier and healthier? Without any changes in taste!

Chocolate mousse with Aquafaba

If you’re a fan of chickpeas you’ve probably been tossing a very important ingredient in the garbage can: Aquafaba. It is the liquid in a can of chickpeas. What makes it really magical is that it whips, just like egg white. Therefore you can use it to make cakes or… chocolate mousse. It is low in calories and doesn’t contain any additives (more facts here).

Ingredients for your vegan choc mousse (3-4 servings)

• 265 g Aquafaba (water from one can of chickpeas)
• 1 tsp baking powder
• 1 tsp lemon juice
• 1-2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 200 g dark chocolate

Step by step

1. Break the chocolate into pieces and melt it in a water bath. Careful! Make sure no water comes in contact with the chocolate, otherwise the melting process will be much harder and you have to add loads of water to make it melt again.
2. As soon as the chocolate melted, stir and put aside.
3. Add some vanilla extract, lemon juice and baking powder to the Aquafaba. Then whip with a handmixer for 7 – 10 minutes until it becomes fluffly and firm. You can add the sugar in the last 2 minutes.
4. Add the chocolate to the mousse. Make sure to carefully blend, don’t stir.
5. Divide the mousse between 3-4 glasses and put them into the fridge for 3 hours.

Garnish, serve & enjoy!

I really love this dessert and usually make it when I’m having chickpeas. Therefore, to make it a two course meal, just use the chickpeas for the main dish. For example in the vegan power bowl, hummus or any other dish. No waste and pure pleasure, thanks to mother nature.