Chocolate Mousse
“Chocolate is cheaper than therapy and you don't need an appointment.” ― Catherine Aitken
Stress Scale: ✅✅ | Prep Time: 20 min | Total Time: 2 hours 20 min | Servings: 4
INGREDIENTS
1 cup aquafaba (chickpea juice from two 15 oz. cans of chickpeas)
1 cup mini semi-sweet chocolate chips
1/3 cup vanilla almond milk
¼ t salt
¼ t cream of tarter
½ t lemon juice
2 T maple syrup
OPTIONAL: ½ t cinnamon
DIRECTIONS
Warm milk in double boiler on stove.
Once warm, add chocolate. Stir occasionally until smooth.
Remove from heat and allow chocolate mixture to cool.
Place aquafaba in clean bowl. Add lemon juice and cream of tartar. Using an electric mixer, wisk until you see stiff peaks in the aquafaba. With a hand mixer this can take 10 minutes (plus). Don’t worry about overwhipping.
Once you see stiff peaks, slowly add the maple syrup. Keep on whipping! Again, you can’t overwhip.
Once chocolate has cooled, fold into the whipped aquafaba. You will see your fluffy aquafaba fall a bit, no worries, that’s normal.
Add cinnamon if you choose. Mix again.
Divide into 4 serving dishes or glasses. Refrigerate for at least 2 hours.
When ready to serve, garnish with berries, chocolate chips, mint leaves, whatever looks pretty!
TIP: I used thawed aquafaba (frozen after use in another recipe). Worked like a charm!
