Vegan Aquafaba Chocolate Mousse
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Print Recipe
Print Recipe |
Decadent chocolate mousse made with an airy blend of aquafaba, coconut milk and chocolate.
| Servings |
| 24portions |
| Servings |
| 24portions |
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
Servings: portions
Units:
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Ingredients
Servings: portions
Units:
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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.
Recipe Notes
Garbanzo bean liquid should be at room temperature before whipping.
Nutrition Facts
| Calories | 230kcal |
| Total FatSaturated Fat | 13g8g |
| Cholesterol | 0mg |
| Sodium | 40mg |
| Total CarbDietary FiberSugars | 30g4g23g |
| Protein | 4g |
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Recipe Notes Garbanzo bean liquid should be at room temperature before whipping. |
Nutrition Facts
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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.