Quantity calculator
How much aquafaba for chocolate mousse? Quantity calculator
In this mousse the whipped aquafaba does the work of the egg whites and the cream, so getting its quantity right is most of the job. Tell the calculator how many portions you need and it gives you the aquafaba, the chocolate and the sugar to match, in liquid or in powder with its water, from the VERY AQUAFABA recipe. Updated: .
Work out your batch
Your quantities
| VERY AQUAFABA liquid | 120g |
|---|---|
| VERY AQUAFABA powder | 8g |
| Water for the powder | 120ml |
| Sugar per batch | 100g |
| Dark chocolate per batch | 180g |
| Egg whites replaced | 4 |
| Makes about | about 6 portions |
| Batches of the recipe | 1 |
Unchanged whatever the batch size
Times, temperatures and equipment do not scale with the ingredients.
| Whipping time | 3 to 4 min |
|---|---|
| Chocolate temperature when folding | 35 °C |
| Setting time, refrigerated | 2 h |
| Shelf life, refrigerated | 3 days |
Source: VERY AQUAFABA, Chocolate Mousse with Aquafaba (September 2026)
What changes when you scale the mousse, and what doesn't
Aquafaba, sugar, chocolate, powder and water scale in a straight line, and so does the optional stabiliser, 2g of cream of tartar or 1g of citric acid per batch, which the calculator leaves out. The two temperatures and the setting time do not scale.
- The chocolate is melted to 45 to 50 °C and cooled to 35 °C before folding, for one batch or for ten. Chocolate above 35 °C melts the foam.
- Whipping to soft peaks takes about 3 to 4 minutes for the reference batch; a fuller bowl takes longer, so judge by the peaks.
- The mousse sets for at least 2 hours in the fridge whatever the batch, and keeps 3 days.
Large batches? Emulsify part of the chocolate with a little aquafaba first, then fold in the rest of the foam. It keeps big runs homogeneous.
How many portions of mousse will you get from a pack?
Knowing how many portions you plate a week, here is what each pack is worth.
| Pack | Batches | Portions, about |
|---|---|---|
| 1L Tetrapak of liquid | 8 | 48 |
| 10L bag-in-box of liquid | 83 | 498 |
| 200g pouch of powder | 25 | 150 |
| 3kg pouch of powder | 375 | 2,250 |
Whether to buy liquid or powder depends on how often mousse is on the menu: an opened liquid pack lasts 3 to 4 days in the fridge, an opened pouch waits between menus. The chocolate mousse guide settles it.
Example: preparing 30 portions of mousse for a banquet
Say a banquet needs 30 portions of mousse. That is 5 batches of the recipe, and here is what it comes to:
- Liquid: 600g of VERY AQUAFABA, 500g of caster sugar and 900g of dark chocolate, replacing 20 egg whites.
- Powder: 40g of powder made up with 600 ml of water, then the same sugar and chocolate.
- Fridge: 30 cups need chilled space for at least 2 hours before service.
Have all the chocolate cooled to 35 °C before the first bowl is whipped: the foam must not stand waiting for it.
Where to buy VERY AQUAFABA
Professional enquiries: Discuss your production needs
General enquiries: Get in touch
