Aquafaba Files
The Perfect Dark Chocolate Mousse
Utterly simple, utterly delicious
The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
I’ve chosen to put aquafaba’s aerating properties to use in an utterly simple, utterly delicious chocolate mousse recipe. It’s gorgeously velvety, and not too sweet, with the clean dark cocoa bitterness shining through the fluffiness of the whipped aquafaba. However, it’s not too intense either, with a flavour almost like that of pure milk chocolate.
I only used a little sugar, white for structure and brown for depth of flavour, plus a dash of olive oil for extra richness and body. In case you’re concerned, there’s no discernible taste from the aquafaba once everything’s been mixed together — just pure soft texture.
I recommend serving this individually in small vessels. Mismatched is fine, think martini glasses, dainty tea cups, ramekins, or small tumblers. Chocolate mousse is such a classic dessert and I love that it’s something I can recreate on my own terms here using aquafaba.
I was also delighted to find that just one can generates quite a bounty — this recipe will give…
