Vegan & Low Carb Chocolate Mousse (with Aquafaba)

Vegan chocolate mousse is a heavenly low carb, paleo and dairy-free dessert that is made with Aquafaba. It’s everything you need for clean eating.

In my home chocolate mousse is one of my children’s favorite dessert.  I’m always looking for healthy recipes, especially in what concern with desserts. I like to offer my kids sugar-free desserts, even knowing that with the stimuli outside it’s difficult not to eat refined sugars…

Traditional chocolate mousse is made with heavy cream, eggs, or other rich dairy ingredients that contain a lot of calories and fat. I already showed you my recipe of peanut butter and chocolate mousse here on my blog. It’s also delicious and my oldest son favorite dessert.

But today I’m going to share with you another delicious and irresistible chocolate mousse recipe that it‘s also healthy, but still taste delicious, and it just makes the perfect dessert!

This vegan and low carb chocolate mousse is made with Aquafaba.

What is Aquafaba?

Raise your hand who ever heard about Aquafaba?

The name aquafaba is a blend word combining “aqua”, meaning water, and “faba” for faba beansand it is the liquid in a can of chickpeas. Not the liquid in a can of any other beans. Aquafaba is able to trap air, giving items structure at the same time it delivers a fluffy crumb and lifts. This sticky, thickened water has the curious ability to whip up just like egg whites, stiff peaks and all! Thus, it makes an excellent egg replacer for those allergic to eggs or those espousing a vegan diet.

You can obtain it two ways: drain a can of chickpeas and reserve the liquid. Or, cook your own chickpeas and reserve the leftover cooking liquid. The second method is less reliable, in my opinion, because the aquafaba can be too thin and you may need to cook it down, making it more time-consuming.

I always prefer to use the water from chickpeas packaged in glass jars, as I find it’s better for the environment.

How do you whip Aquafaba?

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 in my experience. 
Whipping aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks! It can require a little practice and patience.

What do you need to make this Vegan & Low Carb Chocolate Mousse

You only need three ingredients to make this chocolate mousse: Aquafaba, vanilla extract, and dark chocolate.

How do you make vegan & low carb chocolate mousse?

1. Break the chocolate into smaller chunks. Melt your chocolate in a bowl placed over a pan of simmering water.
2. Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.
3. Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract.
4. Using an electric hand mixer, beat the Aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes.
5. Once the chocolate has cooled down sufficiently, gently fold it into whipped aquafaba using a spatula.
6. Divide the mixture into 4 glasses, stirring the mixture between putting it into the glasses.
7. Place them into the fridge for 3 hours at least. Serve with whipped coconut cream or non-dairy yogurt.

Try this quick and easy, healthy and delicious vegan and low carb chocolate mousse. If you try this recipe, I‘d love to see your creations. Take a photo of it, and tag #momsecrets @biancazapatka on Instagram so I can see! I hope you’ll like it!

I always prefer to use the water from chickpeas packaged in glass jars, as I find it’s better for the environment.

Print Recipe

Vegan & Low Carb Chocolate Mousse (with Aquafaba)

Vegan chocolate mousse is a heavenly low carb, paleo and dairy-free dessert that is made with Aquafaba. It's everything you need for healthy eating.

Course

Breakfast

Cuisine

American

Prep Time

10 minutes

Servings

jars

Ingredients

• 1 can chickpeas you will need only the liquid which is about 1 cup
• 120 g dark chocolate
• 1 tsp Vanilla Extract
• whipped coconut cream or non-dairy yogur to serve

Course Breakfast Cuisine American Prep Time 10 minutes Servings jars Ingredients 1 can chickpeas you will need only the liquid which is about 1 cup 120 g dark chocolate 1 tsp Vanilla Extract whipped coconut cream or non-dairy yogur to serve

Instructions

1. Break the chocolate into smaller chunks. Melt your chocolate in a bowl placed over a pan of simmering water.
2. Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.
3. Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract.
4. Using an electric hand mixer, beat the Aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes.
5. Once the chocolate has cooled down sufficiently, gently fold it into whipped aquafaba using a spatula.
6. Divide the mixture into 4 glasses, stirring the mixture between putting it into the glasses.
7. Place them into the fridge for 3 hours at least.
8. Serve with whipped coconut cream or non-dairy yogurt.

Recipe Notes

• If you want the chocolate mousse sweeter, you can add any sweetener (erythritol, maple syrup, stevia, agave syrup) gradually, while whipping the whole time. I didn´t add any sweetener.
• Make sure the bowl and utensils you’ll use to whip aquafaba are completely grease-free as it can prevent aquafaba from reaching stiff peaks.
• Don’t be afraid of whipping too long because aquafaba cannot be overwhipped.

 

 

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