Recipes Using Aqaufaba

Fluffy vegan chocolate mousse with aquafaba Lazy Cat Kitchen

WEBJul 14, 2015 · INGREDIENTS. ¾ cup / 180 ml (room temp) aquafaba (from low-sodium canned chickpeas OR home cooked) 1 tsp …

Rating: 4.9/5(94)
1. Break the chocolate into smaller chunks and place it in a glass or metal bowl. Place the bowl over the water bath and allow the chocolate to heat up very SLOWLY and make sure the water does not touch the bottom of the bowl (that's important as chocolate is very sensitive to high temperatures). Once the chocolate has melted, take the bowl off the heat and allow it to cool down a little.
2. Open your tin of chickpeas and drain the chickpea water into large glass bowl. Aquafaba should not be fridge-cold as it will make chocolate seize when added. The bowl and the utensils you'll use to whip aquafaba need to be completely grease-free as even the tiniest grease residue can prevent aquafaba from reaching stiff peaks.
3. Add a teaspoon of acid (neutral vinegar, lemon or lime juice) to the chickpea water to stablise the aquafaba.
4. Using an electric egg whisk, whip the chickpea water into stiff peaks - this is SUPER important as otherwise your mousse will deflate completely once the chocolate has been added. The best way to check if you have achieved stiff peaks is to invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, you are not there yet - keep on whipping until it does not move at all. I used an old, hand-held whisk and it took me about 15 minutes to get stiff peaks. If you are a lucky owner of a stand mixer, it will happen quicker. The good news is that (as opposed to egg whites) aquafaba cannot be overwhipped.

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