Dreamy chocolate mousse

I don’t have a sweet tooth, but once in a while, I want something sweet, and that will always be chocolate! And preferably, chocolate mousse! I love it all, the cloud-like texture, the subtle sweetness, the beautiful serving, and the simplicity. I gave up chocolate mousse years ago when there was a Salmonella scare. And after that, I forgot about this dreamy dessert. But it’s time to rekindle this love with a super easy, egg-free, quick, and super tasty chocolate mousse!!!

All you need is chocolate, duh… 200gr of your favorite kind, and…

Aquafaba! Say what? Yes, bean-water, the water left from cooking beans, or in bean cans. As nasty as this sounds, this is brilliant! Chickpeas are a great substitute for eggs as they are packed with protein. The flour can form patties together, and the aquafaba creates any fluffy egg recipe such as meringues, macarons, and even butter and mayo! Recipes coming soon, I promise.

If you made your Aquafaba and have cooked chickpeas, try this recipe!

Method

So how does this magic happen? Very easily! You put the strained aquafaba from one can in a blender for ten minutes until reaching stiff peaks and stable foam. You can add a few drops of vinegar or lemon to stabilize the foam. If you would like to add sugar, pour it slowly while still mixing.

Melt the chocolate, either in a pot over the stove or in the microwave but either way, slowly not to burn. You can add a bit of mylk to help the melting process.

Let the melted chocolate cool off a bit and slowly fold into the foam.

Transfer to serving cups, refrigerate for a minimum of a few hours, and serve the perfect fluffy chocolate cloud, as is or with your favorite toppings – marshmallow, nuts, fruits. My favorite is the classiest combo – strawberries, and chocolate!