Eggless, yet super fluffy thanks to aquafaba aka chickpea liquid. This yummy treat can easily be made 100% vegan by swapping the raw honey with maple syrup.

I served these to mom and dad earlier this week and they loved my little creation. To make it extra special I made my own chocolate cups, but these are totally optional. The mousse tastes so good on itself or served with fresh berries or other toppings such as coconut flakes, goji berries, raw cacao nibs, etc.

If you never used chickpea liquid as a substitute for egg whites, be amazed. I love making vegan meringue or mousses with it. So good. Don’t be afraid, these sweet desserts don't taste like chickpeas at all.

STRAWBERRY MOUSSE SERVED IN HOMEMADE CHOCOLATE CUPS

This is my entry to the Qurator's Tasty Tuesday #79. Are you a foodie too? Definitely check out this lovely weekly steemit contest.

INGREDIENTS

For the chocolate cups (makes 8-10 cups)

150 g vegan chocolate

For the strawberry mousse

200 g fresh strawberries
2-3 tbsp maple syrup or raw honey (for non-vegans works too)
½ tsp vanilla extract
⅔ cup coconut cream (about 150 gram)
1 tbsp lukewarm water
¾ to 1 tsp agar agarµ1/3 cup aquafaba (about 85 gram)
⅛ tsp lemon juice (substitute with creme de tartar if you have)

FYI: refrigerate the coconut milk to make sure you get all the cream. Remaining coconut water and cream can be used for smoothie or sauces. I also refrigerated the chickpea liquid for the vegan “egg whites” as I have the impression it gets firmer faster when chilled.

Toppings

Fresh berries
Coconut flakes

or any other topping of your choice (ex goji berries, cacao nibs, etc)

DIRECTIONS

Choc cups

Melt chocolate in a double boiler.
Spoon about 1 tbsp of the chocolate in the cups. Using a spoon or brush, spread chocolate on the side until completely coated. Pour the rest back into the bowl. Repeat for all cups.
Place in the fridge to harden. This will take about 10 minutes. Once set, look if the layer is thick enough if not add a little more chocolate to the weak or thin spots and put back in the fridge. Peel the case without breaking. If they break you can remelt them and start over.

Strawberry Mousse

Blend strawberries, maple or honey, and vanilla until smooth. Transfer to a mixing bowl.

In a small bowl combine water and agar agar.

Add dissolved agar agar and coconut cream to a saucepan and cook over medium heat until it starts to boil. Stir regularly. Remove from heat and pour the hot coconut cream in the bowl with the strawberry juice. Stir to combine and let cool for 20-25 minutes or until lukewarm.

Drain chickpeas, keeping the liquid (aquafaba). Chickpeas can be used for a salad, falafel, hummus, etc. Place in a mixing bowl and lemon juice or cream of tartar. Using an electric whisk, mix on high speed until firm peaks. You should be able to turn the bowl upside down. This takes longer than whisking egg whites so keep whisking until firm. This can take up to 5-6 minutes.

Pour half of the strawberry mix into the bowl and carefully fold with a spatula into the aquafaba. Once combined fold in the remaining strawberry juice. Do not overmix as you want to keep the mousse nice and fluffy.