This mousse, based on just two ingredients, aquafaba and chocolate, is ultra simple to make and the texture is divine. Add in the chia-raspberry jam for flavour and you’ve got an original, multifaceted and above all, delicious dessert – so good, light and airy that nobody would ever know it was made without eggs.
Aquafaba is amazing. For those who are not yet familiar, this is the water left after cooking dried chickpeas. As the chickpeas cook, they release tons of protein into the water, leaving it enriched and suitable as an egg-white replacement. This miraculous substance is a true game-changing ingredient for any vegan or partly vegan kitchen. It can be used in so many ways to replace egg-whites – in mayonnaise, meringues, mousses and many other recipes.
For this chocolate mousse, all you need to do is beat the aquafaba, mix in the chocolate, and let it set in the fridge. It couldn’t be simpler.
I decided to give these a little added pizzazz by adding raspberry-chia jam to the bottom. I’ve always loved the combination of raspberry and chocolate, and it also makes them more interesting visually.
All in all, these are not hard to make and a lot less caloric than you’d think for how good they taste. From the first moment you see the aquafaba start to rise you’ll be wowed and wonder what you’ve been doing throwing it away all this time. Now I know better, and so do you!
Vegan Chocolate Mousse with Raspberry Jam
A chocolate mousse made with aquafaba!
- 1 cup aquafaba, 240 ml
- 1 cup vegan dark chocolate cut into small chunks 150 g
- 1 tbsp coconut sugar (optional)
Chia Raspberry Jam
- 1 cup raspberries
- 1 tbsp chia seeds
- 1 tbsp water
- 1 tbsp maple syrup
Add all the ingredients to a small blender and blend until desired consistency. (I like mine smooth).
Slowly melt the chocolate over a water bath. Add coconut sugar or sweetener of choice if using. Once the chocolate has melted, remove from water bath and let it cool down.
Open a can of chickpeas and drain the water into a large mixing bowl. You should get about 1 cup of liquid.
With the help of an electric beater, beat until it forms stiff peaks. It's ready when the mixture doesn't slide down at all!
When the chocolate has cooled down, gently fold it into aquafaba and mix with a silicone spatula.
Pour over your raspberry jam, and put back in the fridge for the mousse to set. It takes about 30 minutes to 1 hour.
The bowl and utensils used for the aquafaba need to be completely grease-free, it won't worked otherwise!