Chocolate and aquafaba mousse

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Chocolate and aquafaba mousse Favorite

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Chocolate and aquafaba mousse

Favorite

Difficulty: medium

Time: 20 min (plus resting time of about 3 hours)

Quantity: 6 servings

Category: Creams, mousses and ganaches

Category: Spoon desserts

Ingredients

200 g aquafaba
100 g granulated sugar
1.8 g xanthan gum*

200 g dark chocolate
30 g seed oil

Chocolate and meringue mousse

I think chocolate and aquafaba mousse is one of the most classic things in vegan pastry making. Who has never made this mousse?

This is the first mousse you make when you discover aquafaba, especially because it uses chocolate as a structure, eliminating the need for vegetable gelatin, making it very simple even for beginners.

All we need to do is make a meringue, in this case with aquafaba, but soy proteins, for example, are also fine if you have them. I don't recommend potato proteins due to their very strong flavor.

We will add the chocolate to the meringue and the mousse will be ready.

For more information and advice on ingredients and procedures, read the Tips section at the bottom of the page.

Procedure

Take a pastry bag, open it, and insert it into a jug so you can easily pour the mousse. Set aside.

Also prepare 6 bowls or glasses.

In a bowl, weigh the chocolate and oil and melt them in the microwave (or in a bain-marie). While the meringue is whipping, bring the chocolate to a temperature of 32˚C, stirring occasionally.

Weigh the aquafaba into the bowl of a stand mixer. Weigh the granulated sugar into a bowl, and the xanthan gum into a small bowl. Mix the sugar and xanthan gum together. (Note: You can also whip with an electric whisk.).

Using a whisk, begin whipping the aquafaba at medium-high speed. When it begins to incorporate a little air, after a few minutes, gradually add the sugar and xanthan gum and continue assembling.

You need to whip until all the sugar has been added and you obtain a light and stable meringue, at least 10 minutes.

When the meringue is ready and the chocolate is 32˚C, pour a first part of the melted chocolate and oil onto the meringue.

Mix gently with a spatula, making movements from the bottom up and rotating the bowl.

Mix for a few seconds, then add the rest of the chocolate.

Continue mixing until you obtain a smooth mousse, do not overmix, and mix slowly so as not to deflate the meringue.

Pour the mousse into the piping bag, close it well, and cut off the tip.

Fill the 6 bowls with the same amount, approximately 75 g in each.

Refrigerate for at least 3 hours before eating.

Storage

Store in the refrigerator for 2-3 days.

Advice

The air inside a mousse is very important; it's what makes it fluffy. It's therefore crucial to combine the meringue and chocolate gently so as not to deflate the meringue and obtain a perfect mousse.

*Xanthan gum binds water, allowing us to obtain a stable and full-bodied meringue, and this allows us to use less sugar, as sugar also contributes to the stability of a meringue. If you don't use xanthan gum, to obtain a stable meringue, I recommend using double the amount of sugar, i.e. 200 g, to obtain a 1:1 ratio of aquafaba to sugar like in these meringues.

If you don't use xanthan gum and use 100 g or less sugar, the meringue will be less stable and when it meets the chocolate it will deflate much more and the mousse will be less aerated and denser.

Don't know what xanthan gum is? Read this theoretical article.

The chocolate used is 54% Callebaut. Oil is added to make the chocolate more fluid and the mousse less "hard.".

You can replace the aquafaba with soy protein; simply hydrate it in water and then whip it. Use about 10g for every 100g of water. Do the math to get the 200g you need in the recipe.

If you have trouble whipping the aquafaba Read this article on tips and mistakes to assemble it better.

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