1. Melt the Chocolate:
Chop the vegan dark chocolate into small pieces and melt it using a double boiler or in the microwave in 20-second intervals, stirring each time.
Set aside to cool slightly while preparing the aquafaba.
2. Whip the Aquafaba:
Pour the aquafaba into a large, clean mixing bowl.
Add the cream of tartar (optional) to help stabilize the foam.
Use an electric mixer to whip the aquafaba until it forms stiff peaks, which takes about 5–7 minutes. It should look like whipped egg whites.
3. Incorporate the Chocolate:
Once the chocolate has cooled to room temperature, gently fold in the vanilla extract and maple syrup.
Add the chocolate mixture to the whipped aquafaba in small portions. Gently fold it in using a spatula, being careful not to deflate the whipped aquafaba.
Continue folding until the chocolate is fully incorporated and the mousse is smooth.
4. Chill the Mousse:
Divide the mousse into serving glasses or bowls.
Cover and refrigerate for at least 2–3 hours, or until set.
Serving Suggestions:
Vegan Amazing Chocolate Mousse
continued on next page
