I have never baked as much and as often as I did in December last year. I wanted to build a great recipe collection for Christmas and I had a lot of fun along the way. But to be honest, by the end of the month, I was pretty tired of cakes and cookies, so when it was time to eat all the baked goods on Christmas Eve, I didn’t want anything. Not that I had eaten almost anything before Christmas, I was just tired of it anyway. I had a few pieces of caramel toffee and that was it. Instead, I wanted smoothies, salads and lighter treats, like these vegan cashew truffles. I’ve never been a big fan of sweets, I just love to bake them and feed them to others 😛 I guess I’m just not a big fan of sugar. I guess that’s why I became so happy when I saw Linda Lomelino’s recipe for vegan chocolate mousse, made with aquafaba (the water in which chickpeas or other beans have been cooked), chocolate and just a little sugar. I knew I had to try it and a couple of weeks ago I did. And I’ve been making it again once after that. Or maybe twice? 🙈
The first time I made it, I didn’t tell Kalle what was in it and I had him guess the ingredients. He sat there, tasting it and his guesses were: cacao, maple syrup, oat cream, and maybe some coconut oil. I think they were pretty good, but you should have seen his face when I told him what the real ingredients were 😆 Anyway, he loved it, and so did I. You can never guess this dreamy mousse contains aquafaba, but it’s such a great idea to use up the chickpea water instead of just throwing it away. So, big thanks to Linda for sharing this amazing recipe. Don’t forget to head over to her blog for the original recipe (and some ah-mazing photos). I just made a few minor changes to the original recipe, and I’m posting my version of it below. I’m sure you’ll love this as much as we did.
Vegan Chocolate Mousse á la Linda Lomelino
100 g vegan chocolate
1 1/2 dl | 150 ml unsalted aquafaba from chickpeas (room tempered)
1/2 tsp lemon juice
1 tbsp maple syrup or agave syrup
pinch of sea salt
Whipped plant cream
flaky sea salt
- Melt the chocolate in a hot-water bath. Let cool to room temperature.
- Add aquafaba and lemon juice to a baking bowl and beat until soft peaks form.
- Add the maple syrup, and beat until you get stiff peaks.
- Now add the whipped aquafaba to the melted chocolate, a little at a time and stir until combined.
- Add the salt.
- Pour the mousse into glasses, bowls or cups and place in the fridge.
- Let the mousse set, it took about 30 minutes for me.
- Top with plant cream and/or shredded chocolate.