This recipe has been modified from Zsu Dever’s Aquafaba cookbook. We recommend learning all the ins and outs of Aquafaba from this great book.
1/2 cup Aquafaba (We used Black Bean Aquafaba but any bean Aquafaba should be fine)
1/8 teaspoon cream of tartar
2 Tablespoons sugar (evaporated cane juice)
5 ounces nondairy Dark Chocolate (we used 72% chocolate)
Nondairy milk (about 1/3 cup)
1 teaspoon vanilla extract
1. In a double boiler or a bowl that can sit inside a medium sauce pan of water, melt the chocolate with 1 Tablespoon of nondairy milk. Stir in the vanilla extract. Add enough milk so that the chocolate will remain soft when removed from heat. This will depend on the chocolate you have. I used about 6 Tablespoons. Remove from heat and set aside.
2. Stir the aquafaba and cream of tartar in the bowl of a stand mixer. With the balloon whisk attachment on medium speed, whip the aquafaba for 5 minutes. Increase the speed to medium-high and whip for another 5-10 minutes until the aquafaba can make stiff peaks Add the sugar, 1 tablespoon at a time and whip for another 5 minutes.
3. Mix a big scoop of aquafaba meringue to the bowl of soft chocolate and mix well. Then add all of the chocolate to the bowl of meringue and gently fold to combine. Divide mouse into six 1/2 cup dishes.
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