A couple years ago, I learned about aquafaba. Aquafaba is the liquid that legumes like chickpeas cook in. It can be used as an egg replacer.
I was skeptical.
Then my mom sent me a vegan chocolate mousse made with aquafaba. As a huge supporter of mousse, I was extremely skeptical of a mousse recipe that relied on aquafaba, but gave it a shot.
Aquafaba mousse has changed. my. life. And also the lives of those around me, because I just keep making this mousse and feeding it to everyone I know.
Aquafaba Mousse Recipe (courtesy of The Hidden Veggies)
- 3/4 aquafaba liquid from canned chickpeas (the liquid drained from one 15 oz. can of chickpeas works pretty well)
- 1/4 tsp cream of tartar or lemon juice (I’ve had better luck with lemon juice)
- 1 TBS vanilla extract
- 2/3 cups vegan powdered sugar (or cane sugar—I use 1/3 cup + a tablespoon or so)
- 1/4 cup refined coconut oil, melted (confession: I just use virgin coconut oil)
- 1/4 cup cocoa powder
- Pour chickpea liquid into medium size mixing bowl and use electric mixer to beat the liquid until foamy.
- Add lemon juice and mix for 5 minutes on high until very fluffy and stiff peaks form.
- Add vanilla and continue to beat for 2 minutes. (7 minutes so far.)
- Slowly add sugar and continue to mix on high for 2 more minutes (Up to 9 minutes now.)
- While you’re doing this, combine coconut oil and cocoa powder, and melt together.
- Turn off the mixer. Add melted coconut oil and cocoa powder.
- Turn mixer on low and beat for 10 minutes to distribute the oil. Do not over mix!!
- Turn off mixer and use a rubber spatula to fold in any cocoa mixture that didn’t get incorporated.
- Pour into glasses and refrigerate for at least 1 hour.
Sometimes I also like to make whipped cream for the mousse. Other times, I like to eat it with Girl Scout cookies.
Also, a few months ago, Emma got on a homemade pasta kick, which naturally meant I got on a homemade pasta kick. I’ve totally forgotten the recipe, but, unless I’m mistaken, it’s semolina flour, water, and salt.
It’s real tasty.
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*Saying Goodbye -J.S. Ondara