Chocolate Mousse with Aquafaba Cream
A silky, dairy‑free chocolate mousse made from velvety silken tofu, deep 85% dark chocolate, and a touch of maple syrup for gentle sweetness. It’s topped with a cloud‑light aquafaba whipped cream, whipped from chickpea liquid with cream of tartar, vanilla, and maple syrup until it becomes airy, glossy, and beautifully spoonable. The result is a surprisingly light yet luxurious dessert that feels indulgent while staying true to whole‑food, plant‑based goodness.
Ingredients
Mousse
- 100 grams dairy-free dark chocolate I used trade aid 85% dark
- 349 grams silken tofu firm I used the mori-nu from the international section
- 2 tbsp maple syrup
Aquafaba Cream
- liquid from one can of chickpeas
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Break up and melt the chocolate in the microwave for 40 sec, stir and repeat for 20 secs, keep repeating and stirring until all has melted.
- Using a food processor, blend all ingredients until combined and smooth.
- Transfer the mousse evenly over the serving dishes, then place them in the fridge while the cream is made. The mousse will set within 30 minutes
Aquafaba Cream
- Drain the (aquafaba) liquid from a can of chickpeas into a mixing bowl.
- Use a hand mixer, and beat the aquafaba until it starts to fluff up.
- Add the cream of tartar and continue to mix on high until it forms peaks.
- Add in the vanilla and beat until combined, then slowly pour in the maple syrup while continuing to beat for a further 3 mins or so.
- Serve immediately on top of the mouse with a spinkle of cocoa powder or shaved dark chocolate.
Tried this recipe?Let us know how it was!