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Tea-Infused Chocolate Mousse
1 hr + 20 min
Dessert
10 ingredients or less
Servings
Total
1 hr + 20 minPrep
15 minCook
5 minCool
1 hrFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
-
1 cup (240 mL)aquafaba†
-
2bags flavoured tea (optional) †
Optional garnish
-
lemon zest
-
pomegranate seeds
Make your own
Directions
- Add the aquafaba and tea bags* to a saucepan over medium-high heat. Remove the pan from the heat just before it starts to simmer.
- Make sure your bowl and electric hand mixer are grease-free. Transfer the liquid and tea bags to a large bowl to cool. When cooled, remove the tea bags.
- Melt the chocolate using a microwave or on the stove, using a double boiler. Let the chocolate cool off a bit.
- Beat the cooled aquafaba until stiff peaks are formed, this should take around 6 - 8 minutes.
- In a slow and steady stream, add the melted chocolate to the aquafaba, carefully folding with a rubber spatula. Be careful not to over-mix, as the mousse can lose its air.
- Scoop the mixture into some glass jars and refrigerate for at least 1 hour or overnight. When ready to serve, top with your desired garnish, and enjoy!
Notes
- †The liquid from a jar or can of chickpeas, or the liquid that chickpeas were cooked in.
- †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.
- * Skip warming up the aquafaba if omitting the tea.
Storage
- The chocolate mousse can be stored in an airtight container in the fridge for up to 2 days.
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Nutrition info
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Such a delicate and refreshing dessert. Was perfect for a night when we wanted something not too heavy to satisfy our sweet tooth. And it’s like magic watching the peaks form!
This is gonna sound like the silliest question but I really am curious!…what is the reason that aquafaba doesn’t cause bloating but whenever chickpeas (or any legume ) is being used in a recipe, the recommendation is to rinse thoroughly? Do chickpeas have fewer gas-forming compounds than other legumes and, therefore, the brine is safe to consume? I often see aquafaba in plant-based recipes and have always wondered 🙃🤔
Delicious! So rich and decadent.
Very fun recipe! I will try again with some sweeter chocolate because it was intense but loved it ! Very simple to make as well !
Tried this and found that, although it had a good mousse texture when first mixed, after it had been in the fridge it went dry and slightly crumbly. Giving it a quick blast in the microwave turned it back to a better texture but I wondered if the chocolate I used had too high a Cocoa percentage (its an 80% one) and that could be adding to the texture when the chocolate resolidified?
Does the chocolate need to be completely cool before adding it to the aquafaba? When I tried to combine the two, the chocolate was still warm and the mixture became clumpy, grainy, and didn't incorporate well.
I made this recipe yesterday infused with black tea. Taste was good, no chickpea taste. Texture was a bit off. I used Belgian chocolate from Trader Joe, and it was a bit grainy. Beat aquafaba for 8 minutes and it was still a bit soft. Overall, the mousse is very light but runny.
I am french and I bake a lot and I’ve been looking for a way to make my recipes vegan. After tries and tries I gave up on a way to replace “crème montée” with a vegan version. But now Aquafaba is my new friend lmao.
Also, I was super skeptical because after adding the chocolate to the Aquafaba, it did not hold as well as regular cream, and also tasted weird. But after letting it sit in the fridge, chemistry did it’s thing, the Aquafaba taste is gone, and the texture is pretty similar to a non-vegan mousse. It is a little bit more liquidy, so I’m not sure how it would do in an entremet, but I’ll give it a try !
Made it in the morning for an after dinner dessert. It came out nice, I topped it with pomegranate seeds, blueberries and strawberries. I was wondering if maybe adding cream of tartar would be a good idea in this recipe 🤔 what do you think?
So delicious and easy. Any time I use chickpeas I look forward to making this too.
SO delicious! Easy to make and decorate. I usually make them after a chickpea curry so I can use the aquafaba! :)
Amazing!!! It's suuuuuper-delicious!! No one would tell it just has those three ingredients, no sugar, no butter, no...
Thank you very much!! It's another delicious PUL recipe I have already saved and will repeat and do to many people!
Anyone who is going down to the comments to see if it is worth trying – oh my goodness, YES!!!
I love the traditional mousse and this tastes exactly like that! Amazing combinations with homade coconut whip and blueberries. Only few ingredients and such a yummy outcome. Thank you PUL team. 🙂
Always a delight to watch & try your recipes Sadia! I can’t believe I didn’t try this recipe earlier. A quick question though..
Can I whisk is by hand as I don’t have an electric hand beater?
Thanks!
So so good! I look forward to making hummus now as it means leftover aquafaba, which means I get to make and eat this mousse! I tried it with mint tea as well, but found I had to add more tea bags for the minty flavour to go. The best one by far was with black tea though!
Such an easy and delicious chocolate mousse! I have tried to make this recipe with different tea flavours, but the PUL suggestion (Earl Grey tea) was definitely the best!
I also tried to use flavoured chocolate instead of adding a tea bag, e.g. chilli-flavoured chocolate or mint-flavoured chocolate. Both were very nice too (and it saves the step of heating the aqua faba with the tea bag and waiting for it to cool down). But I would say it did not top the Earl Grey version.
This was so easy and really tasty, it really gets a nice mouse texture and is great to make. I would definitely recommend this and make again (:
This recipe. Is. The. Best. I cannot stress how much I appreciate recipes for using leftover foods - the aquafaba is not only a healthy vegan alternative but also ensures you have a yummy dessert after falafel or another chickpea dish!! I fed this to my family that was super hesitant about the aquafaba feature and they loved it. I used earl gray tea and it was delightful! Highly recommend adding lemon zest and fresh berries! My favorite part is when the chocolate doesn’t quite mix in all the way and turns into little slices of chocolate in the fridge.
This was delicious and rich! :)
I'm so impressed! This was so light yet chocolatey! Also, yes, please make sure your aquafaba whipping bowl is clean, otherwise it won't whip up. I agree with another reviewer, this would make a lovely topping for a cake!
It always feels like a waste to get rid of aquafaba, so I am so grateful to have something decadent to do with it! This recipe is easy and makes for a dessert that feels luxurious while being pretty healthy too!
I'd use this as a mousse to fill a cake, for it's slightly bitter taste!
I always keep cooked chickpeas in my freezer for hummus, falafel and just for eating with salads. Last night I kept remaining water after cooked chickpeas in pressure cooker.
This morning I tried your recipe without tea infusion. Amazing! My very picky husband couldn’t realize any difference. It was delicious! I am glad I doubled the recipe🤤
Can I switch chocolate with cacao powder?
I heated the aquafab and nearly all of it evaporated. Is this normal? I'm struggling here as to what to do. Just use less chocolate?
Delicious and super easy to make! Took me around 13-15 minutes to fully whip the aquafaba. Thank you for your amazing recipes!