Chocolate mousse pudding with Aquafaba
If you like a chocolate mousse recipe but find it difficult to get a vegetarian one, then you must try this pudding recipe. Not only the pudding tastes airy and light, but it's also considerably healthy too because it's less in fat and has the goodness of agar-agar. Enjoy the pudding for your summer desserts when you need some indulgence to cool yourself on a hot sunny day.
Servings: 12
Ingredients
- ⅔ cups Aquafaba the liquid from canned chickpeas or beans
- 3 tbsp Cocoa powder.
- ½ cup Granulated sugar.
- 1 ½ tsp Agar-agar
- 500 ml Milk see the note.
- A pinch salt
Video
Instructions
- Put about 450 ml of the milk and agar-agar powder in a saucepan, stir it well and heat it. Take care and keep stirring every now and then.
- At the same time, using a small mixing bowl or a measuring jar, mix the rest of the milk with cocoa powder, sugar, and salt.
- When you see that the milk is starting to boil, pour some of it into the cocoa powder mixture. Use a whisk to stir it well.
- Then put the cocoa powder and milk mixture back to the saucepan. Cook further at medium heat. But take care and make sure you keep stirring every so often.
- When the mixture is boiling, turn the heat down to low and continue to stir.
- Let it boil while you keep stirring at least for 3-5 minutes.
- Turn the heat off, and leave it to cool down a little bit while you get your Aquafaba ready.
- In a big mixing bowl, whisk your Aquafaba. You can use a handheld mixer or a stand mixer.
- It may take 5-7 minutes or more to get a glossy white foam of Aquafaba. Just be patient and persistent ?.
- When your Aquafaba becomes stiff peak consistency just like egg white meringue, turn your whisk to the lowest. Then slowly and gently pour your agar-agar mixture in.
- Keep whisking gently. Your mixture will double and expand due to Aquafaba. But that’s okay.
- When you think both mixtures are well mixed, you can pour it into your preferred pudding mold. Let it cool and set.
- Once the pudding is set, you can cool it in the fridge before serving.
- Enjoy.
Notes
- I often use regular wholemilk. But you can make this mousse pudding 100% vegan by using plant-based milk such as almond milk, oat milk, soya milk, etc.
- Don’t skip cooking and stirring the agar-agar mixture after it reaches the boiling point. 3-5 minutes is only rough guidance. The idea is to really fully cook the agar-agar so that your pudding won’t ‘melt’ and release water/liquid after a while.
- You can enjoy the pudding on its own. Or you can have it with runny custard with some berries or other soft fruits that you like.
- You can also have the pudding with chocolate sauce or fruit coulis.
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 35mg | Sugar: 8g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.