Vegan Chocolate Mousse with Aquafaba and Almond milk
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan chocolate mousse made with aquafaba (chickpea liquid) whipped into peaks and folded with chocolate. It's light, airy, and surprisingly decadent for a plant-based dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- a scant cup (200 ml) chickpea water, drained from one 15-oz can (unsalted chickpeas is best) or measured from your own cooked chickpeas, see notes above
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup (36 g) confectioners sugar
- 200 g (7 oz.) dark chocolate (62% to 70% cacao)
- 1/3 cup (75 ml) almond milk, oat milk, or any milk you like
- Chocolate for shaving over top, optional
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 114mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.