Chocolate Mousse and Homemade Pasta (Winter Pt. 2)

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.

20190217_Homemade Pasta and Aquafaba Mousse_02

This picture does this recipe absolutely no justice. I’m here to say this recipe is DANG good.

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


  1. Pour chickpea liquid into medium size mixing bowl and use electric mixer to beat the liquid until foamy.
  2. Add lemon juice and mix for 5 minutes on high until very fluffy and stiff peaks form.
  3. Add vanilla and continue to beat for 2 minutes. (7 minutes so far.)
  4. Slowly add sugar and continue to mix on high for 2 more minutes (Up to 9 minutes now.)
  5. While you’re doing this, combine coconut oil and cocoa powder, and melt together.
  6. Turn off the mixer. Add melted coconut oil and cocoa powder.
  7. Turn mixer on low and beat for 10 minutes to distribute the oil. Do not over mix!!
  8. Turn off mixer and use a rubber spatula to fold in any cocoa mixture that didn’t get incorporated.
  9. 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.

Through My Headphones
*Saying Goodbye -J.S. Ondara


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