If you’re reading this and have absolutely no idea what special ingredient aquafaba is supposed to be, don’t worry! You probably know it just not under that particular name! So what is aquafaba? Very simply put – it’s chickpea brine! You know that liquid that we usually just pour down the drain when we drain canned chickpeas? THAT’S aquafaba aka liquid gold! 😀

I’m not even kidding, this liquid can do magic! What happens is that if you beat the liquid long enough with a stand or electric hand mixer it will form white peaks and start looking and behaving a lot like egg whites. Just that it’s vegan. Hello macarons, meringues and fluffy Aquafaba Chocolate Coffee Mousse! 🙂 The uses are endless and it’s really fun to experiment with.

There are a few simple guidelines on how to successfully handle aquafaba. Firstly, it usually only work with unsalted chickpea brine. I’ve tried different brand (cans and cartons) with only 2 ingredients: chickpeas and water – and it worked great every time. Depending on the brand it will need more or less beating time until it gets totally fluffy but you just gotta be patient. The good thing is that you can’t over beat aquafaba! 🙂 Secondly, I’ve found that it works the best if you chill your aquafaba and glass bowl for 15 minutes in the fridge before you start beating it up.

Apart from that, this Aquafaba Chocolate Coffee Mousse is really just as easy as pie! Beat up the aquafaba, add in some sweetness and flavor (I went for coffee as it works amazing with the chocolate), pour in some melted chocolate, combine everything, chill in the fridge for an hour and voilà!

If you decide to give this Aquafaba Chocolate Coffee Mousse a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥

Aquafaba Chocolate Coffee Mousse

Prep Time 25 mins

Total Time 26 mins

Serves 4 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

Ingredients

Scale 1x2x3x

• 1/2 cup aquafaba (liquid from canned unsalted chickpeas), chilled
• 2 Tbsp maple syrup
• 1 Tbsp coffee extract(optional)
• 100gr vegan dark chocolate (70% cacao)

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Instructions

1. Place a sieve over a medium sized glass bowl and drain your canned chickpeas. Measure 1/2 cup of aquafaba and place it into the fridge to chill for 15 minutes.
2. In the meantime, melt your dark chocolate in a water bath and set aside to cool down to room temperature.
3. Take the bowl with aquafaba out of the fridge and use a stand or electric hand mixer to beat the aquafaba on high until stiff peaks form. This can take anywhere from 5-10 minutes (good thing: you can’t over beat aquafaba so better do it a bit longer).
4. Add in the maple syrup and coffee extract and continue beating for another 1-2 minutes. You know it’s done when you turn the bowl upside down and the aquafaba stays in place (see video).
5. Pour the cooled down melted chocolate into your aquafaba mix and carefully use a spatula to combine (don’t use the mixer or you’ll loose all the fluffiness).
6. Spoon the chocolate mousse into 4 small serving bowls and place into the fridge for at least 1 hour (for extra firm results better 3-4 hours).
7. Top with coconut whipped cream, chocolate shavings and berries and serve!

Description

As in all of my recipes, 1 cup equals 250 ml.

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