Vegan chocolate mousse, light and fluffy
Finally, here’s a new recipe from me – vegan chocolate mousse based on chickpea water aka aquafaba, and silken tofu. Not only super easy to prepare but also really fluffy and light. Plus, it literally melts in your mouth! Let’s go!
Equipment
- 1 Mixing bowl
- 1 pot for water bath
- 1 bowl
- 1 blender
- 1 hand blender
Ingredients
- 100 g dark chocolate vegan
- 1 tbsp coconut oil
- 50 g cocoa powder
- 100 g silken tofu
- 90 ml water lukewarm
- 1 pinch salt
- 130 ml aquafaba chickpea water
- some mint and berries decoration
Instructions
- Bring some water to boil in the pot, break the chocolate into small pieces and melt it in a bowl over it. Once melted, add the cocoa and the tablespoon of coconut oil and mix well. Let everything cool briefly.
- Add the silken tofu, salt, lukewarm water, and melted chocolate mixture to your stand mixer and mix well for approx. 2 minutes on medium speed.
- Now pour the chickpea water into your mixing bowl and mix it with your hand mixer for about 5-7 minutes until stiff. Now carefully pour the melted chocolate mass in and stir everything well but carefully, so the mousse does not collapse.
- Then, you just have to divide the vegan chocolate mousse between your 6 serving bowls and chill it for at least an hour to get firmer. Decorate as desired before eating, and as always: Enjoy to the fully fullest!
Nutrients
Vegan chocolate mousse is always a good idea!
In fact, chocolate mousse is always a good idea. On the one hand, I always have all the ingredients at home in case a spontaneous visitor or friend should call. On the other hand, it is super easy to prepare. It tastes light, has relatively few calories for a dessert (only 140 kcal per serving!), and literally melts in your mouth. Do we need any more arguments? 😉
I use cocoa powder from Dein Kakao, of course, as it is my own company. I think that “So horny” with its light tonka bean flavour goes very well with it. “Haselnuss” (hazelnut), “hundert pro” (hundred percent), or “Rosas Mischung” (Rosa’s blend) for the ayurvedic version would also be totally suitable. This way, the mousse will be different every time you use a different cocoa powder!
What is aquafaba?
Aquafaba is the thick liquid in which chickpeas or other legumes are preserved. The name comes from the Latin aqua “water” and faba “bean”. The starch of the pulses is gelatinized by heat during cooking. Thus, soluble proteins are released into the cooking water, allowing aquafaba to be whipped to a foamy, fluffy consistency similar to egg whites. So it’s the perfect ingredient for a vegan chocolate mousse!
Earlier, I used to pour it away because I consume chickpeas en masse. Either I use them to prepare my beetroot hummus or chickpea avocado salad. But those days are definitely over! Since I know how well the drained water from chickpeas works as vegan egg whites, the rest of the chickpea jar gets used too. Plus, the amount of aquafaba used here, for example, is exactly the same as the amount in a commercial jar of chickpeas. Otherwise, you can easily calculate the amount of aquafaba in a jar or can by taking the difference between the net quantity and the drained weight!
Enjoy to the fully fullest!
Yours, Rosa xxx
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