Peanut Mousse au Chocolat with aquafaba
Portionen / Serves: approx. 4 servings
Zutaten / Ingredients
  • ca. 200 ml chickpea water
  • 200g dark chocolate (full milk chocoate is fine, too)
  • ca. 2 tbsp peanut butter
Zubereitung / Instructions
  1. You'll need 200ml of chickpea water. Store the chickpeas in the fridge or freezer. Add the water to a high, narrow bowl and whip it for about 5 minutes until firm. If you turn the bowl over the aquafaba mousse should not run out. If necessary whip for another couple of minutes.
  2. Chop the chocolate roughly and add it to a bowl to melt it in a hot water bath. Add the peanut butter and stir to a creamy mass.
  3. Now add the chocolate mix to the aquafaba mousse and stir it together carefully.
  4. Fill the chocolate mass into small dessert glasses / bowls / cups and chill them in the fridge.
  5. The longer you let it chill, the better. Leave it at least for 1-2 hours.
  6. Garnish with chopped peanuts, peanut butter, mint or your favourite fruits.
Anmerkungen / Notes

Trouble with clumpy chocolate?
- make 100% sure that no water spills into the chocolate bowl. It'll get clumpy and the chocolate gets practically useless.
- don't heat the chocolate to severely. Chocolate melts at about 45° - 55°C (113° - 131°F). Consequently the water should not be boiling. Begin with melting only 70% of the desired amount, take the bowl off the heat and add the rest of the chocolate. It'll melt from the remaining heat and cool down the whole chocolate mass. Let it cool down to about 25°C (77°F) and reheat it again to 30° - 33°C (86° - 91°F). This process is called 'tempering' and you can read more about it here
- the tempering is also quite a good thing for the aquafaba as it's rather sensitive to heat
- before adding the peanut butter you can warm it in the microwave to make it easier to handle
- add a dash of milk or cream to the chocolate to make it more liquid and creamy

Still not there? Let me know in the comments and we'll find a solution.
Recipe by Purple Avocado at