IMG_2549Aquafaba rides again to whip up coconut, white chocolate mousse. I didn’t think it was possible to whip the aquafaba to merengue consistency, but you learn something new everyday.  The vegan white chocolate blended perfectly into the coconut whipped cream, and the aguafaba folded like a dream to lighten the mousse into an airy cloud of uber deliciousness. Tip: Adding a little cream of tartar stabilizes the aquafaba. Although, I do have to say that for desserts aqugafaba does present some challenges in the flavor department. Unlike egg whites, it isn’t exactly a neutral base. But all it took was some orange extract to balance it out, which made a perfect flavor profile for layering with mixed berries. Now, if only I could get the aquafaba to perform as an aerating component for soufflés, I would be live’n la vida loca.

Recipe notes: What you will need: Bowl, whisk, hand mixer, glass Pyrex measuring cup, and spatula. Active prep time 30-minutes. Yields 4 servings. Difficulty level: Very easy.

Mousse Ingredients:

img_2069Whipped cream

  • 2-cups “Kara” coconut cream in the box, well chilled (for best results, chill bowl and beaters)
  • 2-tsp vanilla extract
  • 2-3 Tbsp stevia

Unsweetened Vegan White chocolate

  • 2-oz deodorized cacao butter
  • ~~~~~~~~~~~~~~~~~~
  • 2-Tbsp coconut cream
  • 1-tsp vanilla extract
  • 1-tsp or 4-gel caps lecithin (sunflower or soy)



  • 1/3-cup aquafaba (chickpea water) at room temperature
  • 1/4-tsp cream of tarter
  • 1/4 cup stevia
  • 1-tsp orange extract


Whipped cream

  1. Pour chilled cream into bowl and beat on med-high speed. Add sweetener and flavoring, and continue beating till stiff peaks form.
  2. Cover with plastic wrap and keep refrigerated

Unsweetened White Chocolate

  1. In a small cup or ramekin, combine coconut cream and flavoring, and stir well. Set aside.
  2. Place cacao butter in glass measuring cup and melt in microwave at 30-sec intervals for approximately 1 1/2 to 2-minutes.
  3. Using a small whisk, slowly pour coconut cream into melted cacao while simultaneously whisking butter.
  4. If using lecithin gel caps, snip ends with kitchen shears and squeeze oil into chocolate mixture to emulsify, while continuing to whisk. Set chocolate aside while you prepare aquafaba merengue. If chocolate begins setting, place glass in warm water.



  1. Pour aquafaba in mixing bowl.
  2. Using clean dry beaters, beat aquafaba till frothy.
  3. Add cream of tartar and beat till foamy
  4. Add sweetener and flavoring, and continue beating to soft peaks.
  5. Remove whipped cream from refrigerator and place on work station alongside merengue and chocolate. Mousse will come together in a 3-step process
  6. Add 1/3 of merengue to chocolate mixture and gently fold to combine.
  7. Fold chocolate merengue back into remaining merengue and fold to thoroughly combine.
  8. Gently fold chocolate merengue into whipped cream till thoroughly combined.
  9. Cover and refrigerate till ready to serve.
  10. In parfait or wine glass, alternate layers of mousse and berries and garnish with mint or favorite toppings.
  11. Serve chilled