Vegan Aquafaba Chocolate Mousse | Best Light, Airy Mousse 100% VEGAN

[@CuriousCatBakery]

Hope you enjoyed this vegan chocolate mousse recipe with aquafaba! If you want to learn more about aquafaba and how it works, I have a video that explains everything you need to know about using aquafaba as an egg replacer. You can watch it here: kzbin.info/www/bejne/m4i5dWVopK2Nac0

[@blessedme2636]

does lemon juice work the same? tks from France

[@CuriousCatBakery]

@@blessedme2636​​⁠yes! It’s all about the acidity of it so lemon or lime should work!

[@blessedme2636]

@@CuriousCatBakery i see that you use regular sugar? no need to use icing sugar (you know the white powdery one?)

[@shondamob123]

Avocado chocolate mousse is the bomb!!!! IJS😁

[@karimylo4002]

Because you went to the book for this, I subscribed. A year old video getting you subscribers, I can't wait to deep dive all your stuff.

[@yazisAlright]

thank you so much for your channel 😭 i have such a huge sweet tooth but ill do anything to not harm any animals, and your channel really gives me hope that i can find a way to veganize all of my favorite sweets 💗 you're incredible, please keep up the good work!!!

[@CuriousCatBakery]

Aww thanks so much! I'm so glad that I can help! If you have any questions feel free to ask!

[@penneyburgess5431]

Since you can’t over beat aquafaba I would keep beating it while pouring in the melted chocolate in a thin stream. Kind of like pouring in the syrup in egg whites for angel food cake. This is a recipe I can get behind for its simplicity. Thank you!❤

[@MrSteventodd]

Give it a try if you have an abundance of aquafaba on hand. But I'm pretty sure once you add even the smallest amount of anything (like chocolate) you can count the number of stirs before it starts collapsing. If you notice in her vid she was using a very gentle "folding" and even that caused her's to fall a little she pointed out. The technique of macaronage is what you need for this to cause the least amount of collapse. try it but make sure you have back up supplies if you end up witha chocolatey soup.

[@MelanieSchumacher]

Amazing! I've been looking for one that seems this simple and not tofu or Avocado! Question: in the fridge, do you have to cover it? Thx

[@CuriousCatBakery]

No need to cover while they set. If you’re leaving them for longer then I’d cover them

[@vegansinthewildover5023]

Subscribed! 🎉

[@AllySMRSweetDreams]

Hi I’m going to try and make this today and surprise my family, fingers crossed it looks as delicious as yours! I was wondering, if I wanted to make chocolate orange mousse or any other sort of flavours could I just add extract to it without harming the consistency? I would to hear from you, if not today I will try it next time I make it, ooh and also could I melt the chocolate in a bowl over a pan on boiling water instead of the microwave 😊

[@CuriousCatBakery]

I’d stay away from extract because the taste usually comes out artificial. Go for adding some orange zest at the end and it should give you some of that orange flavor with the chocolate!

[@AllySMRSweetDreams]

@@CuriousCatBakery I will definitely try that out. Thank you for replying so quick! 😊

[@ananyarattani6070]

how long and at what speed do you keep mixing it for?

[@debs50sled]

Thank you!! Thank you!! I've been trying "those others" and you are right.....all equaled pudding. Do you think i can add mango and bananas instead of chocolate?

[@CuriousCatBakery]

You are so welcome! The mango and bananas might be too heavy... but there's only one way of finding out! I'd puree it before mixing it in. Let me know if it works if you try it!

[@debs50sled]

@CuriousCatBakery -- Thank you! I appreciate your advise! You are my new "go to" for vegan cooking/ baking! Thank you again.

[@debs50sled]

@curious cat bakery --- Ok...so I am clearly in the experimental stage. My mousse wasn't mousse for me until the magical 15 minute mark. 👍🏼 BUT... I decided to "experiment" and split the bowl to try a chocolate mixture. And a mango/ banana mixture. > The chocolate did not turn out well. I didn't have chips so I tried cacao powder. 👎 yuck. (I'll follow what you did the next time) >> The other mixture I only pureed the mango...it worked well but just didn't taste as well as I wanted. Soooo I pureed a couple of bananas and then blended it with the mango mousse. And vooola...that turned out well. I will keep perfecting my methods. 👍🏼 Thank you for this 👩‍🍳

[@Booklovergia]

Do you need to cool the chocolate completely before folding it into the aquafaba?

[@CuriousCatBakery]

No. If you let the chocolate cool, it will harden so fold it in while it's still warm

[@blinksbill1138]

Question: can I do this exact thing with a different flavor? I prefer fruity mousse.

[@MrSteventodd]

yes...but the acid will cause it to fall fast. if it doesn't have to be vegan, try adding the fruit puree to a whip cream thats already begun to setup. Then fold that fruit whiped crm into the af mousse. I've done this with pistachio pudding. Still working out the kinks. It falls fast. Its worked best when served right away

[@terriyule7330]

Yum looks amazing, but why the lime juice?

[@CuriousCatBakery]

The acidity helps form the stiff peaks. Some people use cream of tartar but I find that lime juice works best.

[@carolguthrie4143]

Any idea how long it will keep in the fridge before it starts to deflate and get watery?

[@CuriousCatBakery]

I’ve kept it in the fridge for over a week without it deflating. The key is to get it to the right consistency before leaving it to set.

[@sarahmeed5227]

Help. I have a problem. I melted the chocolate, allowed it to cool a bit but still runny. but as soon as i mixed the chocolate into it, the chocolate went hard :( any suggestions

[@Kokeshiflower]

Hello, would this work as a layer in a chocolate layer mousse cake, or have you made a mousse cake using this before?

[@CuriousCatBakery]

Absolutely! But you'll have to make sure the mousse is fully set and cold before spreading it as a layer.

[@pripaf1]

Is it stable? How long can it sit out if I put it as a layer on a cake??

[@MrSteventodd]

@@pripaf1 the same rules apply to this as to egg based cremes/mousses/custards. Hopefully the sugar content/ph is is high/low enough to slow anything bad from happening but the af follows the same rules of bacteria proliferation as other food stuff. I'm just reeeeeeeal dubious about how well the mousse will take a cake sitting on it. I imagine it'll liquify quickly unless you have a ton of mousse to dump on there.

[@blessedme2636]

any idea of an mousse except a chocolate one?

[@Koenigs-Tochter]

I added all the chocholate, even I thought it might be too mutch and it's very tooooo sweeetttt 😢😢😢😢 and not really fluffy anymore... Can't eat it!! How could I rescue it??😢😢😢😢 For me, 100 - 140 would be more than enough... do you mean 180 gram ??? I used erythit chocolate chocolate chips

[@purpl3882]

Det är jag som är bulten

[@LukeStevens-cz3dr]

Question: can I do this exact thing with a different flavor? I prefer fruity mousse.

[@ElloLoJo]

You totally can! If you want proportions or whatever you can refer to any mousse recipe, even non vegan ones. Aquafaba is such a good egg white replacement, you can trust it to perform exactly the same