Chocolate Aquafaba Mousse

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Did you know that the liquid from a can of chickpeas, called aquafaba, works wonders as a vegan alternative to egg whites? Transform it into something delightful with this chocolate mousse recipe!

Chocolate Aquafaba Mousse

Course Dessert


  • 30 juicy raspberries
  • 1/2 cup of semi-sweet chocolate
  • 1 cup of heavy cream


  • Squeeze the goodness out of those raspberries by pushing them through a fine mesh sieve to get all the juicy pulp.
  • Heat up that vibrant raspberry pulp until it starts to simmer, then throw in the chocolate. Cover it up and let it rest for a cozy 5 minutes.
  • While that magic is happening, whip up the heavy cream until it stands tall in stiff peaks.
  • Gently stir the smooth raspberry-chocolate mix into the whipped cream.
  • Now, fold everything together with a light touch until it’s beautifully mixed.
  • Time to serve! Make it extra special with a dollop of whipped cream and some extra raspberries on top.
  • Indulge in this delightful treat – it’s a sweet symphony of flavors in every spoonful!

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