Chocolate Mousse with 90% Chocolate, Erythritol, and Aquafaba Instead of Cream and Milk

A fluffy and creamy chocolate mousse made from 90% chocolate, erythritol, and aquafaba as a healthier alternative to cream and milk.

• 30 minutes
• 4 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• low in sugar
• kalorienreduziert
• hochwertige fette

Ingredients

• 150 g 90% dark chocolate (melted)
• 30 g Erythritol (used as a sugar substitute)
• 100 ml Aquafaba (drained from chickpeas for fluffiness)
• 5 ml Vanilla extract (added to taste)
• 0.4 g Salt (to enhance the flavor)

Instructions

1. Melt the chocolate slowly in a water bath, stirring constantly until completely melted.
2. Whip the aquafaba with a hand mixer or stand mixer until stiff peaks form.
3. Add erythritol and a pinch of salt to the whipped aquafaba and gently fold in to maintain the fluffiness.
4. Let the melted chocolate cool slightly in a bowl and add the vanilla extract.
5. Carefully fold the chocolate mixture into the aquafaba mixture until well combined.
6. Spoon the mousse into small dessert bowls or glasses and chill in the refrigerator for at least 2 hours until set.

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