Originating in France, mousse is soft food that is prepared by incorporating air bubbles in it. It can be light and fluffy, or creamy and thick, and it can also be sweet or savory. I made this rich and indulgent easy vegan mocha mousse with aquafaba and flavored it with coffee.
What is aquafaba?
Aquafaba is the leftover liquid of cooked chickpeas. The word derives from the Latin aqua (water) and faba (bean). It mimics the properties of egg whites, and it's been made by boiling only chickpeas in water. In some cases, it can be a direct replacement for egg whites, which is a great thing for people who don't consume eggs (e.g. vegans or people with egg allergies).
Ingredients of the easy vegan mocha mousse
Aquafaba: Whisk the aquafaba with a mixer using the balloon attachment. It's better to whisk it at room temperature. Ensure that your equipment is grease-free.
Chocolate: Use sugar-free couverture (vegan) chocolate. The chocolate bar that I use for this recipe is a 93% chocolate bar with coconut blossom nectar, lucuma powder, and dates, so it is also refined sugar-free.
Maple syrup: Because I'm using very dark chocolate, I'm adding some maple syrup to bring some sweetness to the mousse. Use agave syrup if you want a lower glycemic index, powdered sugar if you don't want the recipe to be sugar-free, or honey when not vegan.
Instant coffee: Coffee gives a characteristic flavor and intense aroma to the mousse. If you are not a coffee fan, you can add vanilla extract, orange extract, peppermint extract, or any other flavor that you like.
Tips & tricks for making a delicious easy vegan mocha mousse
If you melt the chocolate in a microwave: add the chocolate pieces to a bowl and microwave it for 30 seconds, pausing in between to stir. Stop microwaving when chocolate is nearly melted. Continue stirring. The heat will melt all the pieces.
If you melt the chocolate in a bain-marie: Add the chocolate pieces to a heatproof bowl. Set the bowl over a pot of simmering water and allow the chocolate to melt, stirring occasionally.
To make aquafaba, you need to boil the chickpeas for at least 1 hour.
To achieve a fluffy, stiff, white peak, aquafaba needs whisking with an electric mixer for 10-15 minutes. It's ready when you turn the bowl upside down and it's not falling out.
Strain the aquafaba before using it to ensure that no chickpea residue is in the liquid.
Serve the mousse cold. Top it with chopped nuts of choice, fresh or dried fruits, lemon zest, chocolate pieces, or whipped coconut cream.
How to store the easy vegan mocha mousse
Aquafaba can last in the fridge for ~ 1 week. Store the mousse in the fridge accordingly.
We are guilty too, and have more chocolate recipes:
Easy Vegan Mocha Mousse
- 1 ½ cup/360ml aquafaba
- 1 ½ cup/210g 70%-93% dark chocolate chunks vegan
- 2 teaspoon instant espresso coffee
- 1 tablespoon hot water
- 2 tablespoon maple syrup optional
- Melt the chocolate. You can use a microwave or a bain-marie. Let it cool down until warm/room temperature.
- Whisk the aquafaba with a mixer using the ballon attachment, or electric whisk until stiff peaks are formed, around 10 minutes.
- Dissolve the coffee in the water and add it to the chocolate.
- Add the maple syrup (if applicable).
- Slowly, add the chocolate mixture to the aquafaba, stirring carefully with a silicone spatula.
- Do not overmix, because the mousse can lose its air.
- Scoop the mixture in serving bowls and refrigerate for at least 1 hour.
- Top it with a garnish of your choice when ready to serve.
- Enjoy 😉
Servings: 1 (49g) | Calories: 237kcal | Carbohydrates: 22.35g | Protein: 3.31g | Fat: 15.1g | Saturated Fat: 8.59g | Trans Fat: 0.011g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 287mg | Fiber: 4.2g | Sugar: 12.73g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 4.3mg
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