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.
Why this dish is good for you
This chocolate mousse is low in calories, contains less sugar, and offers antioxidants from the 90% chocolate. Erythritol is tooth-friendly and has a low glycemic index, while aquafaba, as a plant-based egg substitute, is rich in protein.
Ingredients
- 90% dark chocolate(melted)150 g
- Erythritol(used as a sugar substitute)30 g
- Aquafaba(drained from chickpeas for fluffiness)100 ml
- Vanilla extract(added to taste)5 ml
- Salt(to enhance the flavor)0.4 g
Method
- 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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