Aquafaba chocolate mousse

Aquafaba chocolate mousse

Apr 17 2020


1 hour

Makes 6-8 small portions

This requires 3 ingredients and a bit of patience and will satisfy the chocoholic like me....


  • 9 tbsp of aquafaba (aka chickpea water)
  • 1/4 cup of maple syrup
  • 7 oz of bittersweet chocolate


In a stand up mixer, beat up the aqua fab for 8-10 minutes until it resembles a meringue and has puffed a lot. Add progressively the maple syrup as you go along.

Meanwhile melt your chocolate .I always do it in the microwave 30 setons at a time fro 3 or 4 times, always missing it up in between so it evens out the temperature and does not burn the chocolate. You want to temper it which means let it gradually so it stays shiny and smooth. Leave it to cool dow for a couple of minutes.

When the chocolate has cooled down, gently fold it in you meringue mix with a spatula. You have to be gently and not mix too much otherwise it will deflate completely. It should Delft a bit but not go back to an almost liquid stage.

Transfer to small jars and place in the fridge for 1 hour so it has time to set.

It keeps for a few days in the fridge.

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