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.

• 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)

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.

• 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.

• 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