If you take chickpea brine, and beat it with an electric whisk, you get stiff peaks. Just as you would if you beat egg whites. With this light fluffy phenomenon you can make vegan meringue, vegan mayonaise and this decadent vegan mousse! It sounds weird—believe me, I had reservations—but it works, and it works wonderfully.
Aquafaba Chocolate Mousse
Print RecipeIngredients
- liquid from 1.5 tins of chickpeas (kept in fridge if possible)
- 200g dark chocolate (ideally 70% or more)
- 2 tbsp maple syrup (or agave)
- beans from 1/2 vanilla pod
Instructions
1
Melt the chocolate in a bain marie
2
Stir in the syrup and the vanilla beans, set aside to cool
3
In a large bowl, whip the chickpea liquid for 10, 15 minutes or so until it forms stiff peaks, like egg white
4
Fold whipped chickpea liquid (aquafaba) into cooled chocolate mix
5
Transfer to individual glasses/jars and refrigerate for 30 minutes
