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This recipe starts at 16:30
Chocolate mousse is one of those desserts that everyone knows and enjoys. This time we added a little twist to it by infusing the mousse with one of our favourite tea flavours. To make it even more unique, we're whipping it up using aquafaba = the fancy name given to the liquid in a jar or can of chickpeas; or the liquid the chickpeas is cooked in. Topped with some fresh fruits, this chocolate mousse is an easy and tasty dessert that also looks the part!
Tea-infused Chocolate Mousse
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Servings: 4 - 6
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min (not including refrigerating time)
1 cup (240 mL) aquafaba (liquid from a jar or can of chickpeas; or the liquid that chickpeas were cooked in)
1 cup (175 g) dairy-free dark chocolate
2 teabags of your choice (we used lemon green tea)
Homemade coconut whip
Add the aquafaba to a saucepan over medium-high heat.
Add a flavoured tea bag of your choice to the saucepan and stir. Heat up the aquafaba to let the flavour of the tea seep in the liquid for about 5 minutes. Remove the pan from the heat just before it starts to boil, and transfer the liquid to a large bowl to cool.
Make sure your bowl and electric whisk are grease-free. Whisk the aquafaba until stiff peaks are formed, this should take around 6 - 8 minutes. You can check the stiffness by turning the bowl carefully sideways; the mixture should not move.
Melt the chocolate next. If using a microwave: add the chocolate to a clean, dry bowl, and microwave at 20 second intervals, stopping to stir in between. When the chocolate is nearly fully melted, stop microwaving, and continue to stir with your spoon. The heat from the bowl will melt the remaining bits of chocolate. If using a stove: add the chocolate to a clean, dry pot on medium-low heat. Continuously stir until the chocolate is nearly fully melted. Then remove from the heat, and continue to stir. The heat from the bowl will melt the remaining bits of chocolate.
Let the chocolate cool off a bit. Then, in a slow and steady stream, add chocolate to the aquafaba, carefully stirring with plastic spatula. Be careful not to over mix it, as the mousse can lose its air.
Scoop the mixture into serving dishes and refrigerate for at least 1 hour or overnight.
When ready to serve, top with your desired garnish, and enjoy!
Storage: the chocolate mousse can be stored in an air-tight container in the fridge for up to 3 days.
Variations: we really enjoyed using lemon-infused green tea for this recipe, but use whatever flavour you like. You can also omit the tea-infusion entirely, and therefore, no need to warm up the aquafaba either.
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