I FINALLY got on the aquafaba bandwagon! This mousse is so easy and delicious.
Aquafaba Chocolate Mousse
200 ml chickpea water (1 scant cup), drained from one 15-oz can ¼ teaspoon cream of tartar ¼ cup confectioners sugar 7 oz. dark chocolate (62% Scharffen Berger) ⅓ cup almond milk 1 tsp vanilla extract 1 Tb cacao nibs (optional – if your aquafaba does not have salt, add 1/8 tsp salt
1. In the bowl of a stand mixer, place the chickpea water, cream of tartar, confectioners sugar and (salt if using). Beat on medium high speed (speed 6) for 15 minutes. After the 15 minutes, the liquid should have tripled in volume, and it should hold stiff peaks.
2. Meanwhile melt the chocolate and almond milk in a double boiler and transfer it to a large mixing bowl. Add vanilla extract. Let cool.
3. Fold the whipped aquafaba into the cooled chocolate mixture gently, in batches. Transfer the chocolate mousse into small serving dishes. Sprinkle the tops with cacao nibs and cover with plastic wrap. Put in the fridge to let the mousse set (about 1-2 hours). Store in fridge.