Who doesn’t love a food pun? This Vegan Chocolate Mousse is Aquafabulous! Made with aquafaba (read all about it here) this vegan dessert is light and airy with no egg yolks or heavy whipping cream required. It’s an easy segway into using aquafaba as an egg replacer (I also love recipes for aquafaba mayo and aquafaba pancakes). For more inspiration, this fun “all things aquafaba” facebook page provides great information on recipes and technique: https://www.facebook.com/groups/VeganMeringue
As side note one egg is generally by three tablespoons of aquafaba.
Vegan Chocolate Mousse
1 cup Aquafaba (room temperature)
1/8 tsp. Cream of Tartar
1 T. organic cane sugar (use Coconut Sugar for an even healthier version)
1 tsp. alcohol free vanilla (I like Sweet Laurel’s)
6 oz. Lily’s Chocolate Chips
Melt the chocolate over low heat on the stovetop or in the microwave and stir frequently – be careful and keep an eye on it so it doesn’t burn (low means low!)
Once melted, leave to cool while preparing other items.
In a medium bowl, add the aquafaba and cream of tartar. Using a handhed blender (could also use a stand mixer), whisk until soft peaks form this will take between 5-15 minutes (so, hunker down). Once you’ve blended to soft peaks, add sugar and vanilla in. Continue whisking for another 1 minute.
Drizzle the cooled chocolate into the aquafaba meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
Pour into glasses and chill for at least 4 hours. Garnish with fresh berries and enjoy chilled.