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Can you make chocolate mousse with aquafaba powder?
You can have chocolate mousse on the menu without keeping an opened litre of aquafaba in the fridge between services. For one batch of about 6 portions, make up 8g of VERY AQUAFABA powder with 120 ml of water. That replaces 4 egg whites. Chill the made-up aquafaba before whipping, and have the chocolate cooled to the right temperature before you start folding. Updated: .
How do you make up the powder for chocolate mousse?
Make up 8g of powder with 120 ml of water and chill it. Melt 180g of dark couverture to 45 to 50 °C, then let it cool to 35 °C.
Whip the aquafaba in a clean, grease-free bowl to soft peaks. Add 100g of sugar and continue until you have glossy, stiff peaks. Fold in the chocolate quickly and lightly, pipe into cups and chill for at least 2 hours. Follow the chocolate mousse method for the full preparation.
Which temperatures do you need to control?
Have the chocolate at 35 °C before you fold it into the foam. If it is too hot, the foam can collapse as you fold. The made-up aquafaba should also be chilled before whipping.
Prepare the chocolate before you start whipping so the foam does not have to sit waiting while the chocolate cools.
How many mousse batches can you make from each pouch?
| Pouch | Mousse batches | About |
|---|---|---|
| 30g | 3 | 18 portions |
| 200g | 25 | 150 portions |
| 3kg | 375 | Higher-volume production |
If mousse appears on the menu occasionally, you can make up only what that service or production run needs and keep the rest of the pouch dry and closed. If you make mousse every day and use the opened liquid within 3 to 4 days, compare the 1L Tetrapak.
What should you check when the mousse goes wrong?
| What you see | Why | Fix |
|---|---|---|
| Mousse collapses as the chocolate goes in | Chocolate is too hot | Let it cool to 35 °C before folding |
| Weak foam | Made-up aquafaba is too warm | Chill it before whipping |
| Dense mousse | Too much air was knocked out during folding | Fold only until combined |
| Foam will not build | Grease in the bowl or sugar added too early | Clean the bowl and add sugar after soft peaks |
| Volume drops before folding | Foam sat waiting | Have the chocolate cooled before you whip |
