Chocolate and Aquafaba Mousse

Free

Difficulty: Low
Time: 20 min (plus resting time about 3h)
Quantity: 6 servings
Type: Creams, Mousses and Ganaches
Dietary requirements: Nut-free Gluten-free Cream-free Vegan

Ingredients

200 g aquafaba

100 g granulated sugar

1,8 g xanthan gum*

200 g dark chocolate

30 g seed oil

I think chocolate and aquafaba mousse is one of the most classic items in vegan pastry—who hasn't made this mousse? It's the first mousse you make when you discover aquafaba, especially because using chocolate for structure removes the need for plant-based gelatins, making it very simple even for beginners. You just need to make a meringue, in this case with aquafaba, but soy protein works as well if you have it; I discourage potato protein because of its very strong taste. To the meringue we'll add the chocolate and the mousse will be ready.

Method

Take a piping bag, open it and place it in a jug so you can pour the mousse conveniently. Set aside. Also prepare 6 bowls or glasses.

Weigh the chocolate and oil in a bowl and melt in the microwave (or in a bain-marie). While the meringue is whipping, bring the chocolate to 32˚C, stirring occasionally.

Weigh the aquafaba in the bowl of the planetary mixer. Weigh the granulated sugar in a bowl and the xanthan in a small bowl. Mix the sugar and xanthan together. (Note: you can also whip with electric beaters).

Start whipping the aquafaba with the whisk at medium-high speed. When it begins to incorporate some air, after a few minutes, add the sugar and xanthan little by little and continue whipping. Whip until all the sugar has been added and you obtain an airy, stable meringue, at least 10 minutes.

When the meringue is ready and the chocolate is at 32˚C pour a first portion of the melted chocolate and oil over the meringue.

Fold gently with a spatula using upward motions and rotating the bowl. Mix for a few seconds, then add the rest of the chocolate.

Continue folding until you obtain a homogeneous mousse; do not overmix, and fold gently so as not to deflate the meringue.

Put the mousse into the piping bag, close it well, and cut the tip.

Fill the 6 bowls with the same amount, about 75 g in each. Refrigerate for at least 3 h before serving.

Storage

Store in the refrigerator for 2-3 days.

Tips

Air inside a mousse is very important; it's what makes it light. It's therefore very important to fold the meringue and chocolate gently so as not to deflate the meringue and to obtain a perfect mousse. *Xanthan gum binds water and allows us to obtain a stable, full-bodied meringue, and this way we can use less sugar since sugar also provides stability in a meringue. If you do not use xanthan gum, to obtain a stable meringue I recommend using double the sugar, i.e. 200 g, to have a 1:1 ratio between aquafaba and sugar as in these meringues. If you do not use xanthan and use 100 g or less sugar the meringue will be less stable and when it meets the chocolate it will deflate much more and the mousse will be less airy and denser. Don't know what xanthan gum is? Read this theoretical article. The chocolate used is Callebaut 54%. Oil is added to make the chocolate more fluid and the mousse less "hard." It is possible to replace aquafaba with soy proteins; just hydrate them in water and then whip, using about 10 g per 100 g of water—do the calculation to obtain the final 200 g for the recipe. If you have problems whipping aquafaba read this article on tips and mistakes to whip it best. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products