Aquafaba method: Add aquafaba and cream of tartar to a mixing bowl. Beat with a hand mixer or stand mixer on high for 5–8 minutes until stiff peaks form.
Coconut cream method: Scoop out the solid part of the chilled coconut cream. Beat with a mixer until fluffy and smooth.
Sweeten and flavor: Gently fold in the maple syrup, vanilla extract, and a pinch of salt.
Combine with chocolate: Slowly fold the melted chocolate into the whipped base, being careful not to deflate the mixture. Fold just until fully incorporated.
Chill: Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.
Serving and Storage Tips:
Serve chilled with a dollop of coconut whipped cream, shaved chocolate, or fresh berries.
Store covered in the refrigerator for up to 4 days. Do not freeze, as it may alter the texture.
Variations:
Mocha Mousse: Add 1 teaspoon of instant espresso powder to the melted chocolate.
Spiced Chocolate: Add a pinch of cinnamon and a dash of cayenne for a Mexican chocolate twist.
Mint Chocolate: Add 1/4 teaspoon peppermint extract instead of vanilla.
FAQ:
Q: Can I use other sweeteners?
A: Yes! You can use agave, date syrup, or powdered coconut sugar—just make sure it’s fully dissolved.
Q: Is aquafaba safe to eat?
A: Absolutely. It’s the liquid from cooked legumes and is perfectly safe and commonly used in vegan baking.
Q: Can I make it without a mixer?
A: For aquafaba, a mixer is necessary to achieve the right volume. For coconut cream, you can use a whisk, though a mixer makes it fluffier.
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