Aquafaba is the viscous water in which legume seeds like chickpeas have been cooked. Thanks to its composition, it can replace egg whites for several recipes such as meringues, mousse, and so on.
This recipe uses aquafaba to make a delicious and simple vegan chocolate mousse.
A nice way to recycle the aquafaba when you use chickpeas for another recipe! #zerowaste
Vegan chocolate mousse
- 180 g dark baking chocolate
- 150 g chickpea juice you can use either the juice from a tin of ready cooked chickpeas or use the cooking juice from chickpeas you cooked yourself
- 50 g icing sugar
- 1 pinch of salt
- Cut the chocolate into pieces and melt it in a bain-marie. Let it cool down.
- Pour the chickpea juice and a pinch of salt into a bowl.
- Beat the juice like egg whites with an electric mixer.
- Add the icing sugar gradually and increase the speed as you go.
- Whip for about 10 minutes. You should obtain a kind of white foam, more or less firm (certainly less than snow whites). But as it cools, the mousse will become firmer.
- Then add the melted chocolate and mix gently.
- Pour the mousse mixture into small ramekins and leave to cool for at least 4 hours in the refrigerator or overnight.
- Enjoy the mousses as soon as they are removed from the refrigerator.