Chocolate and chickpea water (Aquafaba), who would have known? Chickpea water is almost tasteless but whips up like egg whites, so you can use it to make meringues, mousse, cakes and marshmallow fluff.
The melted chocolate and added vanilla extract added sweetness to the dish and the chocolate seized so I ended up sweetening the chickpea water using natVia stevia.
First I broke up the bar and added it to a bowl which I heated on the pan (bain marie). While it was melting I started whisking the chickpea water in a high bowl.
Now that it’s melted I took it off the stove and added the vanilla extract to help cool it down.
The chickpea water needs to be whipped until you get soft peaks, this takes a while so be patient!
Be careful combining the meringue like chickpea water and melted heavenly choco, fold it in gently to not let away too much of the air. Once totally combined, add to 4 little bowls and pop in the fridge for at least 15 minutes or until set.
When serving you can add fresh fruit and cacao nibs or maybe even a dollop of peanut butter…
With the leftover chickpeas you can make this lovely crispy chickpea snack.
Vegan Chocolate Mousse Made with Chickpea Water (Aquafaba)Print This
- 400g tin chickpeas, drain the water to use in this recipe and reserve the chickpeas for another dish
- 100g dark chocolate (I used 70%)
- 2 tsp powdered stevia
- 1 tsp vanilla extract
- Melt the chocolate in a bain marie (a bowl high over a pan of gently simmering water)
- Whisk up the room temperature chickpea water until you have soft peaks, then add the powdered stevia and whisk a little more
- Add the vanilla to the chocolate and let cool
- Fold the cooled chocolate into the meringue, then fold in the chocolate chips
- Fill 3 to 4 glasses with chocolate mousse
- Chill until you’re ready to eat or at least 15 minutes