Ingredients
4 oz. semisweet or bittersweet chocolate, roughly chopped (or 4 oz. chocolate chips)
3/4 c. aquafaba, drained from one 15-oz. can chickpeas, or measured from homemade chickpeas
3 tbsp. powdered sugar
2 tbsp. oat milk (or any non-dairy milk)
Whipped cream, or nondairy whipped cream (optional)
shaved chocolate (optional)
Preparation
Step 1In a medium microwave-safe bowl, microwave chocolate in 30 second increments, stirring in between, until chocolate is completely melted. Set aside to cool for at least 15 minutes, while you whip your aquafaba.Step 2Combine aquafaba and sugar in a large bowl. Using a hand mixer, beat aquafaba and sugar until stiff peaks form and mixture has almost tripled, 10 to 12 minutes.Step 3Add oat milk to melted chocolate and whisk to fully incorporate. Gently fold 1/3 of the melted chocolate into the whipped aquafaba until completely incorporated. Repeat this process twice more until all chocolate is incorporated. (Your mixture will deflate a bit—that’s OK!)Step 4Use a spoon or piping bag to transfer mixture into serving glasses, then refrigerate until firm, 1 1/2 to 2 hours. If using, top with whipped cream and shaved chocolate before serving.
How can I make this dessert completely vegan? This mousse recipe is completely vegan, assuming your chocolate is vegan. As for toppings, try coconut whipped cream, fresh fruit, toasted nuts, or a dusting of powdered sugar or cocoa powder. Can I use dairy milk instead of nondairy milk? Absolutely! Any milk, dairy or nondairy, will work for this recipe. Can I make this ahead of time? We find this mousse is best served the day it’s made. However, you can make this dessert up to 1 day in advance; any longer and the mousse will start to deflate. How large should my serving glasses be? For 2 servings, use glasses that hold at least 5 ounces. For 4 servings, use ramekins that hold around 2 1/2 - 3 ounces. Made this? Let us know how it went in the comment section below!
