Aquafaba Chocolate Mousse - My Gorgeous Recipes (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.

ARE THERE HEALTH BENEFITS? While aquafaba contains few calories, it does not add significant nutrition. Aquafaba is composed of protein, starches and vegetable gum, but does not contain the same nutritional value as a legume or an egg yolk.

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.

It will deflate over time and go almost back to liquid, but by simply re-whipping it again later (3 and 4 times even!) it will whip back up to perfectly beautiful, stiff, glossy meringue just like it was the first time.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

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.

Aquafaba can also be used as a natural hair mask to promote healthy hair growth and shine. The proteins in aquafaba help to strengthen the hair, while the starch helps to absorb excess oil and dirt.

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. In fact, one tablespoon of aquafaba made from no salt added Tetra Pak beans contains about: 3 calories. 0 grams fat.

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'.

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.

What is the thickening agent for mousse? ›

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.

Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It's best to set a timer for this as you can't overmix the aquafaba, but you might very well undermix it.

There are other vegan egg substitutes that you can try if aquafaba isn't suitable for your recipe, such as flaxseed, chia seed, banana, and even avocado!

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Luckily, resolving this setback is as easy as making the mistake in the first place. Over-whipping is the root of the problem, so simply scale back on your beating, and your mousse will be all the better.

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.

But what you might try is whipping up some egg whites to stiff peaks along with a little confectioners sugar and fold it into the mousse to help thicken it.