Cringey Kitchen

Gluten free, dairy free things in the shape of food

Chocolate Strawberry Mousse

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I have found another reason to love garbanzo beans…aquafaba! Aquafaba is the extra liquid in cans of garbanzo beans. It can be used as an egg white replacer in both savory and sweet recipes, so next time you are making hummus save that aquafaba!

Mousse should feel like eating a cloud. The aquafaba is perfect for this recipe because it whips up just like egg whites do, but without the scare that comes with eating raw eggs.

Be sure to whip your aquafaba until it forms stiff white peaks! Otherwise you might not get that perfect, cloud-like texture.

The chill time is VERY important, clouds require patience! We rushed the chill time to get pictures, which is why you can see the strawberry mousse didn’t firm up enough. It caused the strawberry to start to separate and become runny. Luckily, we had 2 others in the fridge and they turned out perfectly for when we ate them the next day!

Keep your strawberry on your chocolate, not the floor,
Your favorite alternative chefs, K & T

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Chocolate Strawberry Mousse

Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 8 hours
Servings 4

Ingredients

Chocolate Mousse

  • ⅔ cup aquafaba brine from ~1 14 oz can of chickpeas
  • 1 cup semi-sweet chocolate melted (8 oz chocolate)
  • 2 tbsp agave or maple syrup

Strawberry Mousse

  • ⅔ cup aquafaba brine from ~1 14 oz can of chickpeas
  • 1 cup frozen strawberries defrosted
  • 2 tbsp agave or maple syrup

Instructions

Chocolate Mousse

  1. Whisk aquafaba by hand or whisk with stand mixer attachment on high for 10 minutes until stiff peaks are formed.
  2. Melt chocolate in a double broiler, then remove chocolate bowl from heat. Let cool for about 2 minutes before you stir in the agave. Fold your whipped aquafaba into your chocolate until well combined.
  3. Ladle chocolate mousse into your cups. If you want to do the same design as us, tilt the cup to the side and put it in a muffin tin.
  4. Refrigerate for at least 4 hours.

Strawberry Mousse

  1. Whisk aquafaba by hand or whisk with stand mixer attachment on high for 10 minutes until stiff peaks are formed.
  2. Blend strawberries in a blender with the agave, then fold into your whipped aquafaba.
  3. Once chocolate mousse is firm enough, ladle your strawberry mousse on top.
  4. Refrigerate for at least another 4 hours.