Vegan Raspberry Chocolate Mousse with Aquafaba
Aquafaba mousse is a delicious vegan alternative to traditional mousse.
Prep Time10 mins
Total Time10 mins
Servings: 4 servings (5 oz each)
- 1 cup aquafaba, divided (from two 14 oz cans of cooked chickpeas)
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries, pureed in blender
- 4 squares (4 ounces) 100% baking chocolate
- 2 tablespoons agave or maple syrup
- juice from 1/2 of a lemon
Heat chocolate squares in microwave safe container until melted, or melt using double boiled method on the stove top. Check and stir chocolate periodically to make sure the chocolate doesn't burn.
Drain chickpea juice into a medium mixing bowl. Using a handheld mixer, whip the aquafaba (chickpea juice) on medium high until stiff peaks form. Scrape down sides as needed with a spatula. Stiff peaks are formed when the peaks stand straight up when the beaters are lifted from the mixture (about 5-10 minutes of whipping.) Mix in vanilla extract.
Divide stiff peaks mixture in half. To one half, whip in lemon juice and raspberries. To the other half, whip in melted chocolate (make sure the melted chocolate is not hot to the touch before adding it in). Add sweetener to taste. You may need to rewhip the mixture after adding in the flavorings.
Layer raspberry and chocolate mousse into serving dishes, or swirl together in a bowl. Let set in the fridge for at least three hours, or overnight. This allows the mousse to set completely.