Aquafaba Chocolate Mousse - Hermann (2024)

FAQs

Why is my aquafaba mousse grainy? ›

Caster (also known as superfine) sugar or icing sugar work well, other sugars are known to make aquafaba deflate. Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse.

Not only is it a healthy alternative to eggs, but it is also vegan-friendly. Aquafaba was discovered by accident, and it has made a huge difference in the vegan community.

Whisking it by hand takes quite a long time and does not produce as good of results in my experience. I use this hand mixer and it works like a dream. Whipping aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with.

It adds fluffy texture and structure to foods, from pancakes to mayonnaise, and is popular in vegan baked goods like cookies and cakes and pizza dough. You can even use chickpea aquafaba to make a vegan version of classic co*cktails that normally use egg whites - these will be the star of the show at any vegan party!

Aquafaba will freeze well for about 3 months. You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.

Aquafaba Drawbacks

Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

Best of all, aquafaba is simply made from bean water — that's right, it's made from the drained out liquid in BPA/BPS-free Tetra Pak beans (no, we don't recommend BPA-free cans anymore) or the water from cooking dried legumes.

Only once it's opened. You can open the carton using the tear strip at the top and simply pour. If you have any leftover, simply push the opening together and refold over to reseal, then pop into the fridge and use within 7 days. Aquafaba whisks up faster when it's cold so great if you're baking in a hurry!

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

How much aquafaba equals one egg? ›

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

You forgot to add cream of tartar.

A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result.

The word "aquafaba" comes from the Latin terms "water" and "beans". It is the thick liquid that is left over from canned chickpeas.

Before whipping, your aquafaba should be about the same viscosity as egg whites after they've been lightly whisked, perhaps slightly thinner. Some cans may differ, though, so if your aquafaba is excessively watery, you can reduce the liquid slightly on the stove until it thickens, then let cool before whipping.

To rescue your grainy, over-whipped cream, you only need a few tablespoons of fresh cream! Add fresh cream to the over-whisked mixture and bring it together using a wire whisk. It will come together and be smooth and creamy again.

Luckily, resolving this setback is as easy as making the mistake in the first place. Over-whipping is the root of the problem, so simply scale back on your beating, and your mousse will be all the better.

Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It's best to set a timer for this as you can't overmix the aquafaba, but you might very well undermix it.

Our Aquafaba can't be over whisked! Hurrah…! However, once combined with other ingredients there is a danger of over-whisking the batter in certain recipes, so be sure to read the instructions carefully.