Vegan Aquafaba Chocolate Mousse
Decadent chocolate mousse made with an airy blend of aquafaba, coconut milk and chocolate.
Servings 24 portions
Calories 230kcal
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: 230kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 40mg | Fiber: 4g | Sugar: 23g