So aquafaba (chickpea water) desserts have been all over my Instagram and Facebook feed for a little while now. Since I always have a tin of chickpeas in my pantry, I figured I’d give this a go. I was definitely a bit of a sceptic at first that’s for sure. However as I began to whip the aquafaba like I would eggs, it was coming together exactly as it should. Weird huh? I don’t have an intolerance to eggs so this was a curiosity challenge more than anything. With melted chocolate folded through, these turned out to be quite a tasty afternoon dessert.
This recipe definitely gives you the light and airy feel of a mousse with a subtle chocolate flavour. If you are looking to be more nifty with your food leftovers and are keen for an experiment, I reckon you should try this out. Or, if you happen to have an egg allergy or are a vegan well then this is perfect!
Aquafaba Chocolate Mousse
What you’re going to need
1 tin chickpeas, draining the liquid into a medium sized bowl (save chickpeas for Hummus )
1 block 70% dark chocolate (100g if using Lindt)
2-3 tablespoons castor sugar (adjust to taste)
- Using a hand mixer, beat the aquafaba and sugar until stiff peaks form (ideally you can lift the mixer out of the bowl and you will have mixture all over the blades). This will take at least 10-15 minutes.
- Melt chocolate using your preferred method. (I like the bowl over water approach on the stove top. It’s quick and works every time).
- Once completely melted, pour into the aerated aquafaba and fold through with a spatula. Keep folding until all mixture is even.
- Spoon mixture into small ramekins.
- Leave to set in the fridge for 4 hours. Serve fresh out of the fridge with grated chocolate on top.