Aquafaba Chocolate Crèmeux

A rich, decadent, plant-forward dessert that will impress even the pickiest of eaters.

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Course: Dessert

Keyword: Chocolate, Desserts, Vegan

Prep Time: 15

Chilling Time: 3

Servings: Servings

Calories: 223kcal

6-8 oz Liquid Aquafaba, from 1 15-oz can of Chickpeas, liquid drained and reserved
1 Tbsp. Lemon Juice (From ½ Lemon, Squeezed)
2 Tbsp. Maple Syrup
6 oz. 70% Dark Chocolate, Finely Chopped
Whipped Cream & Fresh Raspberries for garnish optional

Gather all of your ingredients. Once you've strained your chickpeas, set those aside for another use, reserving just the liquid (the aquafaba) from the can for this recipe.
To the bowl of a stand mixer fitted with the wire whip attachment, add the aquafaba, lemon juice, and maple syrup. Beginning on the lowest setting and increasing to full power, mix the ingredients together until stiff peaks form, about 10 minutes.
In the meantime, melt the chocolate in a microwave-safe bowl for 30-second intervals until fully melted and the consistency is silky smooth (you don't want any pieces of chocolate remaining). This usually takes a total of 1 minute, mixing with a spatula. Allow to cool while the rest of the crèmeux is mixing.
Once you've hit stiff peaks (you'll be able to turn the whip upside down and the tip of the mixture holds its shape without drooping), begin drizzling in the cooled, melted chocolate in a soft stream while your mixer runs on its lowest setting. Once all of the chocolate has been added, gently fold the ingredients together to ensure everything has been well mixed and there are no streaks of white.
Spoon the crèmeux equally among 6 ramekins. Lay the prepared dishes onto a small baking sheet and cover the entire top tightly with plastic wrap. Place the tray into the refrigerator for a minimum of 3 hours.
This is also an easy dessert to make in advance and store overnight. Enjoy within three days!