Hazelnut Chocolate Mousse

Hazelnut Chocolate Mousse

Have you ever made anything with aquafaba before? If yes, then you probably won’t be a stranger to the endless possibilities that a can of chickpea water can hold. If no, then you are probably wondering what is aquafaba?

Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse

Aquafaba is the water from a tin of chickpeas (or other beans work, too) and instead of tipping it down the sink as you drain your chickpeas, next time remember to save the water and you can make any number of things. it is most often used as egg replacers in baking as it binds together ingredients but it is also becoming increasingly popular in vegan French patisserie to make meringues, macaroons and mousse.

Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse

Just like with egg whites, when you whisk the aquafaba for long enough with an electric whisk (about 10 minutes – or longer if you are working by hand!) it turns into a white, light and fluffy mixture – very similar to whipped egg whites. You know it’s ready when it forms soft peaks and you can tip the bowl upside down without any movement. It’s a really fun party trick!

An aquafaba-based mousse had been on my list to make for so long and so often I saved the water from the chickpea tin in a jar in the fridge to only throw it out a week or so later, so one Friday afternoon I decided it was about time to whip up some chickpea water and turn it into a decadent, indulgent and really simple vegan dessert!

Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse

Once the aquafaba is whipped, gently fold in some cooled melted chocolate and stir together. Don’t be deflated that the aquafaba decreases a lot in volume and even turns to a semi-pourable consistency, this is perfectly normal. Just make sure the chocolate isn’t too hot as this will undo any work you’ve done with the whisk.

To make my Hazelnut Chocolate Mousse I’ve used a delicious hazelnut chocolate as well as a base of crushed hazelnuts and cacao nibs to really add a rich and indulgent (but healthy) take on the usually dairy-laden mousse. I like to top mine with more chocolate, crushed hazelnuts and cacao nibs – they are a real crowd pleaser. If you can’t find hazelnut chocolate, you can use any other flavour you like e.g. ginger, chilli or almond. 

Patience is key for this recipe – to whip the aquafaba to soft peaks (luckily you cannot overwhip aquafaba like you can with egg whites) and then to leave the mousse pots to set in the fridge.

Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse

I hope you’ll love these Hazelnut Chocolate Mousse pots; they are rich and creamy, light and airy, nutty and chocolatey while being healthier, easy to make and a perfect vegan and gluten-free after dinner dessert.

For more chocolate inspiration look no further than my Chocolate Chip Cookie Dough Truffles, Peanut Butter Coffee Crunch Slices or my Double Chocolate Banana Bread Brownies!

Hazelnut Chocolate Mousse

  • Servings: 3-4
  • Difficulty: easy
  • Print

Light and airy vegan hazelnut chocolate mousse pots made with aquafaba and melted chocolate. A simple and delicious dessert or sweet treat for everyone.

Ingredients

  • Aquafaba/water from 1 tin chickpeas (about 1 cup/240ml)
  • 120g hazelnut chocolate, plus extra for decorating
  • 1-2 tbsp plant milk, if needed
  • 2 tbsp hazelnuts, crushed
  • 1 tbsp cacao nibs

Directions


1. Break the chocolate into chunks and melt either in a microwaveable bowl or a over a bain-marie until silky smooth and then stir in 1-2 tbsp milk if the chocolate is quite thick. Allow to cool until just warm, you do not want the chocolate to be too warm to the touch.
2. Drain your chickpeas and add the aquafaba (water from the tin) to a wiped-clean mixing bowl. Using an electric whisk, whip the chickpea water until it forms soft peaks, this will take anywhere from 10-15 minutes depending on the whisk. The whipped aquafaba should hold its shape when the bowl is inverted. You cannot overwhip aquafaba – so keep going.
3. Pour the melted chocolate into the whipped aquafaba and use a spatula to fold it in. the aquafaba will reduce a lot in volume and may reach a pourable consistency.
4. Place a few crushed hazelnuts and cacao nibs at the bottom of each glass and top with the hazelnut chocolate mousse.
5. Place in the fridge to set for at least 3 hours or overnight to make sure it’s fluffy.
6. Serve topped with extra chocolate, crushed hazelnuts and cacao nibs – you can also add some whipped cream, chocolate yoghurt, chocolate etc.
Hazelnut Chocolate Mousse
Hazelnut Chocolate Mousse

I can’t wait to hear your thoughts on these Hazelnut Chocolate Mousse pots so please leave a comment below. Be sure to tag me in your creations on social media. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With aquafaba love x

7 thoughts on “Hazelnut Chocolate Mousse

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