Aquafaba… the liquid from a tetrapack of chickpeas, this often forgotten about and wasted food.
Nutritionally, it doesn’t add a lot… mostly sodium if you use aquafaba from salted chickpeas. However, it sure adds a lot when cooking or baking, such as being a good binder when it comes to breading foods. But even works great in pancakes, waffles, bread.
In this post, I am instead going to share the recipe for a chocolate mousse made from aquafaba.
When you think of mousse, the first thing you think about isn’t exactly “chickpea water”… but after you make this recipe you won’t be wanting to waste aquafaba again.
Granted…. A chocolate mousse made from whipped soy cream or coconut cream might have more of a creamy texture, but this mousse is still tasty for what it is. And even if you may be sceptical… if you have the ingredients at home… give this a try.
I do recommend that you use aquafaba from unsalted chickpeas…however if you only have salted then you may need to add a bit more vanilla and sugar to override the salt.
So onto the recipe… because that is what you are all here for:
240ml aquafaba (roughly all the aquafaba from one can of chickpeas)
1 tsp lemon juice or vinegar (this helps make the aquafaba stiffen and form peaks)
100g vegan chocolate, melted
1-2tbsp coconut milk (or other plantbased milk)
c.a 2tbsp sugar or stevia (depending on which chocolate you use, if it is vegan milk chocolate you may just want to use 1tbsp sugar).
Optional: Pinch of vanilla, pinch of sea salt if the aquafaba isn’t already salted.
Optional: Top with some banana, peanut butter and berries
First, make sure that the whisk and bowl you will use to whisk the aquafaba is clean and has no fat residue left in it, as this can stop the aquafaba from forming peaks, which is what you want.
Begin by melting the chocolate – as you don’t want it to be super hot when you mix it in with the aquafaba. I mix mine in a waterbath, meaning you place a plate with the chocolate ontop of a pot with boiling water. The steam and heat will melt the chocolate – stir occasionally. However, you can also melt the chocolate in the microwave, doing it in 20 second intervals to avoid burning the chocolate. Add 1-2tbsp coconut milk to the chocolate, as that will keep it smooth and keep from hardening into a hard chocolate block again.
In the meantime, begin whisking the aquafaba. The best is to use an electric whisk, and then it will take about 5 minutes. By hand it can take around 10 minutes. Note, add some lemon juice or vinegar when mixing as this will help the aquafaba to stiffen.
After about half the time, add the sugar and keep whisking. The aquafaba is done once it has “peaks”, and you should be able to turn the bowl upside down without anything spilling/falling out.
Add in the melted chocolate, being careful to fold it in and not whisk or mix too hard. Note, the mousse will lose some of it’s peaks and stiffness, but that is ok. Just don’t overmix.
Then, either place that bowl into the fridge or pour into your desired mousse forms/cups and then place into the fridge overnight or for atleast 2-3 hours. This will help the mousse set.
Once done, eat and enjoy and make this a weekly dessert because it tastes so good!!
If you do try this recipe, let me know what you think…. . I personally really like it, but maybe that is just me!
Remember, you can add some liquorice powder, vanilla powder or chilli to add extra flavour to this mousse!!