Chocolate Mousse with Aquafaba

Chocolate mousse with aquafaba is a light, airy dessert that showcases aquafaba’s foaming power. By replacing egg whites or cream, aquafaba creates a stable mousse with excellent structure, clean flavour, and long shelf life — ideal for professional pastry applications.

This formulation produces a smooth, stable mousse suitable for plated desserts, verrines, or pre-portioned retail formats.

Ingredients (for about 6 portions)

  • 120 g chilled aquafaba (≈ 4 egg whites equivalent)
  • 100 g caster sugar
  • 180 g dark couverture chocolate (70%), finely chopped
  • 2 g cream of tartar or 1 g citric acid (optional, to stabilise foam)
  • 2 g vanilla extract (optional)

Method

  1. Melt the chocolate:
    Melt chocolate gently over a bain-marie or in a tempering machine until smooth (about 45–50 °C). Let cool to 35 °C before folding into the foam.
  2. Whip the aquafaba:
    Place chilled aquafaba in a clean, grease-free bowl. Whip at high speed until soft peaks form (about 3–4 minutes). Add cream of tartar to stabilise.
  3. Incorporate sugar:
    Gradually add sugar while whipping until glossy stiff peaks form. The meringue should be dense and stable.
  4. Fold in the chocolate:
    Gently fold cooled melted chocolate into the whipped aquafaba using a spatula. Work quickly and lightly to preserve aeration.
  5. Portion and chill:
    Pipe or spoon into individual cups or moulds. Chill at 4 °C for at least 2 hours to set the structure.

Professional Tips

  • Ensure chocolate is cooled to 35 °C or lower before folding to avoid collapsing the foam.
  • Avoid overmixing — fold just until combined to maintain volume.
  • For industrial batches, emulsify part of the chocolate with a small quantity of aquafaba first, then fold in the remaining foam to improve homogeneity.
  • Shelf life: 3 days refrigerated in sealed packaging.

Key Takeaways

  • Aquafaba creates a stable, airy mousse structure without eggs or cream
  • Provides clean chocolate flavour with reduced fat content
  • Ideal for pre-portioned desserts and professional pastry production
  • Requires careful temperature control and folding technique

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