1 cup chilled aquafaba (drained + reduced from a can, or made from scratch)
1 tablespoon coconut sugar or brown sugar (if desired)
200 g dark chocolate
1 teaspoon vanilla extract
To serve: whipped cream or cashew cream, fruit
INSTRUCTIONS
In a medium bowl, whip the chilled aquafaba using an electric whisk until stiff-peaks form, about 15 minutes. You can add a tablespoon of coconut sugar or brown sugar while whisking if you want the mousse more sweetened, but it’s not really required. Note: It might take a while for the stiff peaks to come together, be patient! You can also use a stand mixer, which will be faster. I would not recommend doing this using a hand whisk - it will take forever, and be a massive workout.
Meanwhile, melt down the chocolate in a double boiler. Let it cool down a little after it’s fully melted.
Pour the chocolate and the vanilla extract into the aquafaba and mix well until combined. The mixture will deflate a little bit, but that’s fine!
Divide the mixture into 4 ramekins or dessert cups and refrigerate for at least 4-6 hours, preferably overnight.
When ready to serve, top with whipped cream and fruit, if using.
*Note:
Make sure your aquafaba is really well chilled, this helps the whipping process. If you feel it’s gotten too warm, chill it in the refrigerator for 10 minutes before continuing to whisk.
Recipe by Sprig & Vine at https://sprigandvine.in/chocolate-mousse/