Vegan Chocolate Mousse

 As the name might sound complicated and fancy, it is a very simple dessert and easy to make with minimum ingredients. It is a sweet dish that is light and airy and usually served for dessert. The traditional mousse is made with egg, but what you see below is a vegan version, and I assure you that you would not be able to guess the main ingredient of this dish. 

It is made with Aquafaba, that is the liquid that comes after cooking garbanzo beans. You can either buy canned garbanzo beans and use the liquid from it. But as we do not buy canned food at home, I have soaked and cooked the garbanzo beans and used the liquid from that. 

Serves 4-6

Ingredients Required:

Aquafaba - 2 cups, chilled

Lemon Juice - 1 tsp

Dark Chocolate 70% - 1/2 cup

Semisweet chocolate chips - 1/2 cup

Chocolate gratings - 1 tblsp for garnish

How to make:

• Chilled Aquafaba is best for this recipe, you can either use the liquid from the canned garbanzo beans or cook your own beans and save the liquid
• Take the liquid in a large mixing bowl and add the tsp of lemon juice
• Start mixing the liquid with your electric whisk till you get stiff peaks. This is the most important step. It took me around 12 minutes.
• Test it by turning the bowl upside down, and it should be in place. Set aside
• Melt the chocolate in a double boiler (boil water in a large pot, place a trivet inside it, and place the chocolate in a smaller pot inside the large pot such that the base of the small pot touches the trivet)
• Gently start stirring the chocolate until it melts. Bring it to a room temperature.
• Pour this slowly into the whipped aquafaba, and start folding it in with a spatula
• Make sure that it is not warm else the foamed mixture will deflate and turn grainy
• After mixing, the consistency of the mixture might have become a little liquid-y but that is totally fine
• Scoop out into individual serving containers and refrigerate for a minimum of 6 hours
• Serve cold with a garnish of chocolate gratings

Notes:

• You can use the liquid from canned garbanzo beans
• You can soak the garbanzo beans (dry) for 8 hours and cook them in pressure cooker or instant pot till soft (45 minutes). Drain the beans and use the water
• Use chilled aquafaba
• I have used a mix of dark chocolate and semi sweet chocolate chips. If using only dark chocolate, add some sugar as per your taste