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8 Comments

  1. This recipe was the first time I tried a real cooked mousse. The aquafaba performed exceptionally with your tips in mind. I was able to produce a small serving for seven people to try in the vegan test kitchen I work at. Absolutely phenomenal recipe that requires a bit of technique to perfect!






  2. This did not work for me!!!! Tastes good but didn’t thicken up…..every time I was excited it got thick…..it would go back to watery.

    1. Sorry it didn’t turn out for you, Katrina. How long did you whip the aquafaba for? Or it could be that when you folded in the chocolate you potentially over mixed it. There are so many different factors that play into it, unfortunately. Let me know if you want to troubleshoot this further so that you have better success next time.

  3. Hi Masa and Michael! I hope you guys are enjoying your move down south. It seems as though it was a great decision for you both (well, three). Thanks so much for the post (as always). You have opened my eyes to aquafaba! What a revelation. Really excited to try it. Much love.

  4. Thanks for the great info about aquafaba. I’m allergic to chocolate, and don’t like carob, so I can’t comment on the recipe…