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Recipe Vegan Chocolate Mousse with Aquafaba and Roasted Figs

  • Prep

    15 Minutes

  • Cook

    15 Minutes

  • Serves

    4-6

Don’t toss out your chickpea brine from the Chickpea Loaf Recipe (aka, the water from a can of chickpeas)! You can use it to make the fluffiest, and lightest chocolate mousse. If you have a stand mixer, this is even easier to make!

Ingredients:

  • 2 tbsp Mother Raw California Fig Dressing
  • 140g dark chocolate, chopped into small pieces
  • 1 ¼ cup aquafaba (water from two cans of chickpeas), room temperature
  • 2 tbsp white sugar
  • 5 figs, cut in half lengthwise
  • 1 tsp balsamic vinegar

Directions:

  1. Using a double boiler, melt the chocolate over low heat until smooth. Be careful not to let the water touch the glass while boiling and be sure to keep stirring the chocolate while it’s melting with a spatula. Remove the bowl and allow to cool to the touch.
  2. In a stand mixer, pour in the aquafaba. Using the whisk attachment, beat until fluffy and you have stiff peaks. This will take about 10 to 12 minutes.
  3. With the machine running, add in the sugar. Continue whipping for 1 minute.
  4. Remove the bowl and gently fold in the melted and cooled chocolate with a spatula. Stir to combine.
  5. Divide into glasses and cover with plastic wrap. Place in the fridge to firm up, overnight.
  6. Preheat the oven to 425℉ and line a baking sheet with parchment paper. Place the cut figs on the baking sheet and toss with balsamic and Mother Raw Fig Dressing. Place in the oven for ten minutes, remove, flip them over and bake for another five minutes.
  7. Top each mousse with a fig and extra chocolate shavings. Enjoy!

Notes:

Make sure the aquafaba is room temperature.

Double Broiler: Simply fill the bottom pot with one or two inches of water. Add another pot on top for the chocolate and turn your burner to a low simmer. The steam from the lower pot will carefully heat up the chocolate on the top pot. Be sure to watch the chocolate carefully and stir as it melts, and over low heat.

Let the chocolate cool completely before adding to the mousse, otherwise it may result in a grainy texture.

If you don’t have a stand mixer, you can use a handheld mixer. It will take longer to get stiff peaks, about 15-18 minutes.