Vegan Aquafaba Chocolate Mousse Recipe | Aline Made (2024)

FAQs

Why is my aquafaba mousse grainy? ›

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse. Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba – using a silicone spatula and a gentle folding motion.

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.

Is aquafaba healthy though? While it's not loaded with nutrients, it's super low in calories and doesn't contain additives or any ingredients that aren't favorable when it comes to our health.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

If your mousse feels grainy, it's because you have overwhipped your cream. Not following the whipping time given in the recipe and over whipping separates the cream into butter, which gives a grainy and broken texture to your mousse.

If your chocolate becomes grainy when you add the whipped egg whites or cream, it has cooled too much and hardened into small grains. Ideally, your chocolate should be between 35-40ºC before you incorporate the cooler ingredients. If using cream, it's possible that you over whipped it - aim for 'barely soft peaks'.

Egg yolks – this thickens up custard mixture in the mousse and boosts richness.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.

Will aquafaba give you gas? ›

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.

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

Buy canned chickpeas instead of making your own from cooked chickeas. My favorite brand is Trader Joe's Organic Chickpeas. My next tip is to throw in some cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

Mousse can become grainy as it sets if you overwhip the heavy cream. If you take the cream too far, the milk solids will start to separate, leaving your mousse with a slightly grainy texture. Whip the heavy cream just until firm peaks hold on the whisk.

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.

Use cream of tartar.

Aquafaba whipped with cream of tartar takes less time to reach stiff peaks. And aquafaba whipped without cream of tartar will also deflate much more quickly. So if your recipe doesn't call for it, make sure to add a pinch or two of cream of tartar for better whipping results.