How do you make light and fluffy dark chocolate mousse without eggs or heavy cream? Aquafaba!
Note: Aquafaba is the viscous liquid in which chickpeas are cooked. America’s Test Kitchen has written a great explainer—check it out here. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don’t omit it!
Hint: Check out my recipe for savory roasted chickpeas, and get on that when you’re finished making the mousse!
- 5 ounces vegan dark chocolate, coarsely chopped OR vegan semisweet chocolate chips
- 4 very full tablespoons macadamia nut milk (or almond milk)
- ¼ teaspoon pure vanilla extract
- 3 ounces aquafaba from can of no- or low-sodium chickpeas, at room temperature (simply drain the chickpeas using a fine mesh strainer and hang onto them for another recipe)
- ¼ teaspoon cream of tartar (do not omit; see Notes!)
- 2 tablespoons plus 1½ teaspoons vegan sugar (I use Florida Crystals)
- Garnish (berries, mint leaves, coconut, chocolate shavings, etc.) of your choice (optional)
- Using a double boiler, warm the chocolate until it’s soft. (If you don’t have a double boiler, make one: Fill a medium saucepan with a few inches of water and place it over medium–low heat. Place the chocolate in a bowl that fits over the opening of the saucepan.)
- In a small bowl, combine the macadamia nut milk (or almond milk) with the vanilla extract and warm.
- Once the chocolate is soft, whisk in the warmed milk-and-vanilla mixture until well incorporated. Remove from the heat and let stand.
- Place the aquafaba in the bowl of a stand mixer or hand-held electric mixer. Sprinkle in the cream of tartar. Using a whisk attachment, start on a low speed until the aquafaba begins to get frothy, then increase to high speed. With the motor running, gradually add the sugar—this should take about 4–6 minutes, so have patience!—to form a glossy meringue with firm peaks.
- Use a flexible spatula to gently fold half of the aquafaba meringue into the cooled chocolate mixture. Once the meringue is almost fully incorporated, fold in the remaining meringue until just combined.
- Divide among the individual ramekins, smoothing the tops. Cover with plastic wrap, avoiding direct contact with the mousse, and refrigerate for an hour (or overnight).
- Uncover and garnish each ramekin with whatever you like (or skip this part), and serve immediately.