About the Recipe
Ingredients
Ingredients
200g (7 oz) high-quality dark chocolate (70% cocoa, vegan)
1 tsp vanilla extract
1/4 tsp sea salt
1/2 cup aquafaba (liquid from a can of chickpeas, unsalted)
1/4 tsp cream of tartar (optional, for stability)
3 tbsp maple syrup (adjust to taste)
Coconut whipped cream and shaved chocolate (optional, for garnish
Preparation
Instructions
1. Melt the Chocolate
Roughly chop the dark chocolate and place it in a heatproof bowl.
Melt it over a double boiler (or in 20-second bursts in the microwave), stirring until smooth.
Stir in vanilla extract and a pinch of sea salt. Let cool slightly—lukewarm but still fluid.
2. Whip the Aquafaba
Pour aquafaba into a stand mixer bowl (or use a hand mixer).
Add cream of tartar and whip on high speed for 5–8 minutes until stiff peaks form (like egg whites).
Gradually beat in maple syrup, a spoonful at a time.
3. Fold in Chocolate
Ensure the chocolate is not hot (warm is fine).
Gently fold ⅓ of the whipped aquafaba into the melted chocolate to loosen it.
Then carefully fold in the remaining aquafaba in batches, using a spatula and lifting the mixture rather than stirring. This preserves the mousse's airy texture.
4. Chill
Spoon the mousse into serving glasses or ramekins.
Chill for at least 2 hours (preferably 4) until set.
5. Serve
Garnish with coconut whipped cream, shaved chocolate, or fresh berries if desired.
Serve chilled.
Chef’s Notes
Use room temperature aquafaba to whip faster.
If using sweetened chocolate, reduce or omit maple syrup.
Add a splash of espresso or orange zest for a flavor twist.