The Ultimate 3-Ingredient „Chocolate Cloud“
Only 3 ingredients: It’s not only made with love🫢, but with aquafaba. And the best, if you are looking for a dessert that is vegan, gluten-free, made without table sugar and surprisingly easy to make, this is for you!
Only 3 ingredients: It’s not only made with love🫢, but with aquafaba. And the best, if you are looking for a dessert that is vegan, gluten-free, made without table sugar and surprisingly easy to make, this is for you! 🤌🏻❤️✨
The Ultimate 3-Ingredient „Chocolate Cloud“
Method
Melt & Cool: Melt the chocolate using a double boiler (bain-marie). Once smooth, set it aside to cool for about 15–20 minutes.
Crucial Tip: The chocolate must be liquid but room temperature. If it's too hot, it will deflate your foam!
The Great Whip: Place the aquafaba and lemon juice in a very clean, grease-free bowl. Using a hand mixer or stand mixer, whip on high speed for 6 to 10 minutes.
The Test: You have reached "stiff peaks" when you can turn the bowl upside down over your head and nothing moves.
The Gentle Fold: Pour the cooled chocolate into the foam. Using a spatula, fold the chocolate in very gently using a "J" motion. Do not stir or whisk here, or you will lose the air.
The Slow Wait: Spoon the mixture into glass bowls. Refrigerate for at least 4 hours (or overnight) to let the texture set into a velvety mousse.
Notes
The 20-Minute Rule: You must let the melted chocolate cool for about 20 minutes before adding it to the whipped foam. If it is too hot, it will instantly melt the air bubbles in your aquafaba, leaving you with a liquid soup instead of a mousse.
