Vegan Oreo Chocolate Mousse

A vegan, bubbly dark chocolate mousse with crumbled Oreos.

A super simple treat to make using aquafaba

  • Aquafaba- the juice from a tin of chickpeas
  • Dark chocolate
  • Icing sugar
  • Oreos

Before I lose you all at the word aquafaba, please don’t be put off. I know it seems strange, but it’s not a scary or hard to get hold of ingredient. Aquafaba is the juice that’s left over from a tin of cooked beans. Chickpeas are mainly used as they have a milder flavour to other tins of beans.

How do I use it?

Aquafaba is used an egg replacement in vegan recipes, in this recipe it replicates the egg whites by whipping into stiff peaks before folding through additional ingredients.

How do I whip it?

I always use an electric whisk for aquafabab as it takes a good 8-10 minutes to whip into stiff peaks. It’s really important to ensure they are stiff peaks. I recommend using a large enough bowl and adding a little cream of tartar.

Now back to the mousse, crumbled oreo base, a delicious whipped mousse and topped with extra oreos.

Let me know if you give this a try!

Vegan Oreo Chocolate Mousse

Recipe by Sarah's Healthy KitchenCourse: Uncategorized
Servings

4

servings
Prep time

20

minutes
Cooking timeminutes
Calories

244

kcal

A vegan, bubbly dark chocolate mousse with crumbled Oreos.

Ingredients

  • Aquafaba from 1 tin of chickpeas

  • 40g icing sugar

  • 100g dark chocolate

  • 5 oreos

Directions

  • Add the aquafaba to a large mixing bowl along with the icing sugar and beat with an electric whisk until stiff peaks form (this can take up to 10 minutes).
  • Break the chocolate into a heatproof bowl and melt in small increments in the microwave until smooth.
  • Pour the melted chocolate into the aquafaba and fold together until fully incorporated.
  • Crumble an Oreo into the base of each ramekin, spoon the mousse on top and place in the fridge to set overnight.
  • Remove from the fridge, crumble the last oreo and scatter over the each mousse.

Notes

  • Per serving Kcal 244 Fat 10.1 Carbs 34.3 Protein 2.4

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