This recipe was born out of looking at aquafaba mousse recipes that use melted chocolate, some where they make a chocolate sauce, some that stabilize the meringue with xantham gum and some that don't. So I took a little bit from here, a little bit from there and came up with this decadent vegan chocolate mousse, made with the magic of aquafaba.
**Ingredients**
For the chocolate sauce:
1/2 cup refined coconut oil, melted
1/2 cup cocoa powder, unsweetened
1 teaspoon vanilla
1-2 tablespoons agave nectar (sweeten to taste, basically)
1/2 cup plant-based milk (here I used Ripple pea milk)
For the meringue:
1/2 cup aquafaba (the one shown here is from chickpeas)
1/4 teaspoon xantham gum
Xantham gum does wonders to stabilize aquafaba meringue, but if you use too much it can quickly turn it gummy like marshmallow. It also loves to clump up as soon as it hits liquid, so add it a little bit at a time. Gradually. If you dump it all at once you risk ending up with lumps of xantham gum in your mousse. You also want to add it at medium speed so it gets mixed in slowly, gradually, and more evenly.
I find that with the xantham gum, you don't need to add cream of tartar, which can also add a salty, tangy flavor to the meringue. After 1 week in the refrigerator, there was no visible aquafaba separation. The gum really does its job.
Key to folding is to do it gently and slowly. You want to preserve all that air that you so patiently whipped into your aquafaba cloudy goodness. It will take a while. :-)
I garnished with coconut whipped cream, but you could also combine with nuts and/or berries for a scrumptious garnish.
Xantham Gum on Amazon: [ Ссылка ]
Music credit:
Cold Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution license ([ Ссылка ])
Source: [ Ссылка ]
Artist: [ Ссылка ]
