Best Easiest Vegan Chocolate Mousse

I have talked about aquafaba before - simply the liquid from a can of beans or from cooking beans (most commonly chickpeas, but any beans tend to work). It is the vegan alternative to egg whites for meringue, pavlovas, marshmallow fluff, and extra body to baked goods. It magical how adding a little chocolate to is makes a rich and decadent mousse, which is, in my opinion, even better than traditional chocolate mousse as it still has all that air and richness, without the fattiness of dairy. 

This mousse can be considered healthy if you cut back on sugar. The amount of sugar you use depends upon your personal tastes and the percentage of dark chocolate you use. Unfortunately, I have not yet found success with sugar alternatives such as maple syrup, agave, or fruit purees. 

Best Easiest Vegan Chocolate Mousse
1/2 cup aquafaba
1/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 - 1/2 cup granulated (white) sugar
50 grams dark chocolate (I used 90%)

Beat the aquafaba, vanilla, and cream of tartar together either in a stand mixer or in a bowl with a handheld mixer. I highly recommend a stand mixer if you have one; if not do like me and prop your handheld mixer up on some tins or a bowl, as your hand will get tired and your ears will get sore. This beating process can take up to ten minutes, though I find it starts to get quite thick around five.

Beat until it forms the equivalent of soft peaks of egg whites, then gradually beat in the sugar until stiff peaks form.

Meanwhile, while whipping mixture, melt the chocolate until smooth and allow it to cool slightly. Gently fold the cooled chocolate into the stiff whipped mixture. Mousse is now ready to eat! I am unsure if it holds in the refrigerator - my batch did not last long enough to test that theory; however I have read that whipped aquafaba does tend to deflate in the refrigerator, but can be rewhipped. Not sure how chocolate affects this.