I’m going to be completely honest in writing the post. I actually screwed up this recipe in my own impatience, resulting in seized chocolate in my mousse. However, the recipe itself should work if you have more patience than I.
My advice to you is to stir slowly and add your chocolate to your meringue a little bit at a time. Also, definitely wait for it to be at room temperature. If you happen to screw it up like I did, just pour some more chocolate on top. Your husband won’t notice unless he’s a French chef.
And in that case, why isn’t he making you dinner?
P.S. Check our the Vegan Meringue Facebook group for more great aquafaba recipes!
- 1/2 cup aquafaba
- 1/4 cup sugar
- 1/2 cup vegan chocolate
- 3 tablespoons warm soy milk
- In a clean metal bowl, start whipping aquafaba until it reaches soft peaks. This may take up to 10 minutes. Start adding sugar one tablespoon at a time and whip for at least 30 seconds afterward to make sure it’s thoroughly incorporated.
- Heat soy milk in a saucepan and when it’s warm, pour over the chocolate to melt. Let cool to room temperature. Slowly add the chocolate into the meringue and place in 3-4 small containers. Refridgerate until set, about 2 hours.
- If desired, heat 1/4 cup more chocolate and pour over top of set mousse. Refridgerate again until hardened.