Vegan Aquafaba Chocolate Mousse Recipe | Aline Made (2024)

FAQs

Why is my vegan chocolate mousse grainy? ›

Yes, when made as directed this recipe is completely dairy free and gluten-free. Why is my vegan mousse grainy? This could be due to clumps of starch not being fully mixed into the mousse. It's best to mix the starch with a little bit of the liquid before mixing it into the pot.

The chocolate you used wasn't fluid enough

A three-drop chocolate has exactly the right cocoa butter content to produce the perfect end results. Chocolate with less cocoa butter in it will give the mousse too little texture. How to choose the right fluidity?

The Ingredients

Dairy-free chocolate: Use high-quality vegan chocolate that you like to taste, as this is the prominent chocolate for your dairy-free chocolate mousse. Maple syrup: Alternatively, you could use 8 small dates. Cocoa powder (optional): For extra chocolate flavor, add some cocoa powder.

Egg whites are healthy for those who wish to eat them, but aquafaba is a great egg alternative for vegans or people with an egg allergy. Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

To rescue your grainy, over-whipped cream, you only need a few tablespoons of fresh cream! Add fresh cream to the over-whisked mixture and bring it together using a wire whisk. It will come together and be smooth and creamy again.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

That could be because the cream is too cold, making the melted chocolate clump together. Or it could be because you beat the eggs too much. Homemade mousse can also be too thick and heavy, without the light airiness you'd hope for. That may be because the fat content of the cream is too high.

Carob powder is often used as a cocoa substitute in baked and no-bake goods such as cake, brownies, cookies, fudge, and mousse. Because of its sweet and mild flavor, it is also great in recipes that don't require much sugar, such as pancakes, oatmeal, and ice cream shakes.

What is a substitute for gelatin in mousse? ›

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

Dark chocolate is usually vegan as it shouldn't contain dairy or other animal products. The best quality dark chocolate contains more than 50% cacao content and uses only a few ingredients. However, some brands will sneak in non-vegan ingredients that you'll need to be on the lookout for (more on that below).

Aquafaba will freeze well for about 3 months. You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

Cream should always be cold for whipping, and it should be full fat (don't attempt to whip lower fat cream - it's not possible!). Take care not to over whip, as over whipped cream can make your chocolate mousse grainy.

The fats firm up to the point of Rock Hard. So, if you start mixing melted chocolate together with some crazy cold cream, it'll get all chippy on you. Jenni Says: Once your mousse gets grainy, there really is no saving it. Learn the correct mixing procedure so your mousse won't ever get grainy in the first place!

When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.