Aquafaba Chocolate Mousse - My Gorgeous Recipes (2024)

FAQs

How to whip up aquafaba? ›

Refrigerate aquafaba for at least 4 hours, or overnight. Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes.

Egg whites are healthy for those who wish to eat them, but aquafaba is a great egg alternative for vegans or people with an egg allergy. Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result. If you prefer, you can also use the same amount of a neutral vinegar like apple cider, rice, or white vinegar instead.

Tip: You can decrease the time required to make whipped aquafaba by simply adding 1/4 teaspoon of cream of tartar before you start to whip with your hand mixer. Aquafaba also whips more quickly if it's cold, so use stored aquafaba straight from the refrigerator.

Only once it's opened. You can open the carton using the tear strip at the top and simply pour. If you have any leftover, simply push the opening together and refold over to reseal, then pop into the fridge and use within 7 days. Aquafaba whisks up faster when it's cold so great if you're baking in a hurry!

They are notoriously high FODMAP and usually contain oligosaccharides (GOS or fructans) that can make us gassy and lead to other unpleasant gut symptoms. As we've just discussed aquafaba is made from the brine/water out of canned beans (often chickpeas). Unfortunately, FODMAPs are water soluble.

Because it's plant-based, aquafaba has no fat or cholesterol. It's also not really a source of carbs, protein, fat, vitamins or minerals. Each tablespoon has no more than five calories. In that sense, it's more like water than anything else.

Can you over Whip mousse? ›

If you over-whip the cream, you'll end up with a grainy mousse (although you can try to remedy it by whisking in a few extra tablespoons of cream). An electric hand mixer and a nice big bowl are my tools of choice, but a big balloon whisk and a chilled mixing bowl work well, too.

If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

Food science expert Harold McGee explains that “the small amount of water acts as a kind of glue, wetting the many millions of sugar and cocoa particles just enough to make patches of syrup that stick the particles together.” Chocolate can also seize if it gets too hot and scorches.

For an even thicker mousse, livestrong.com suggests adding in ½ tablespoon of cornstarch and ½ tablespoon of cold milk until reaching your desired consistency. Remove from heat and cool slightly before transferring it to the refrigerator to chill for 2 hours.

Make sure that the chocolate mixture has cooled properly before adding it to the whipped cream as if it is too warm it will melt the cream slightly and may be a reason for the denser texture.

The aquafaba whipped with sugar fared better; it still took 10 minutes to reach stiff peaks (like egg whites, aquafaba whipped with sugar creates stiff, sticky peaks rather than just a foam), and even though the mixture filled the graduated cylinder in 1 hour, it had weeped only 30 mL of liquid.

Using aquafaba as a binder

For recipes that call for egg or egg white as a binder, such as these Zucchini and Green Pea Fritters, you can typically replace with an equal amount of aquafaba. If the recipe calls for 1 egg, then use 3 tablespoons of aquafaba. If it calls for an egg white, use 1 tablespoon of aquafaba.

To create soft peaks that leave a slight trail, we recommend whisking for 2-3 minutes. For completely stiff peaks, you should whisk for 4 minutes on a high speed. The Aquafaba has a sweet and slightly beany smell.

this is mesmerizing. This was the 'egg white' used for. tonight's Vegan Strawberry Shortcake (with tomato.