Aquafaba, AKA the brine of drained tins of chickpeas or legumes – it quite literally means “water bean” – is my latest obsession.
From making cookies to using as an egg replacement in veggie burgers and making this Chocolate Mousse, it’s a truly magical ingredient that transforms so many recipes.
While it may sound odd, aquafaba has all sorts of uses, and is a fantastic little ingredient to try. After all, what else were you planning to do with it, other than pouring it down the drain?!
You can switch it in as a replacement for eggs and egg whites for all sorts of recipes —think pancakes, waffles, meringues, and savoury ones, too. As a rule of thumb, you want roughly 1 tbsp of aquafaba per egg yolk, 2 tbsp per egg white, and 3 tbsp per egg.
For those of you who don’t yet know and love it, or feel a little afraid of it, I hope that this delicious recipe will convince you otherwise: aquafaba is incredible!
I promise that it doesn’t taste of chickpeas. Not even a little bit!
Instead, this vegan-friendly Chocolate Mousse is light, fluffy, decadent and incredibly chocolatey. In other words, the perfect pudding and dessert!
While it may take a little time and patience, it’s worth it in the end. Truly sumptuous, truly divine and every last bit melt-in-the-mouth delicious!
Who knew that you could make such wondrous things with that viscous, goopy liquid, huh? I promise that it tastes exactly like your everyday chocolate mousse, and my kids quickly gobbled this down. In fact, baby cried for more – and that’s always a good sign, right?!
Anyway, if you want rich, chocolatey deliciousness, or want to create something simple yet wonderfully tasty, then this is the dream! Heavenly, I promise, even if you are sceptical 😉
Oh, and if you’re wondering what to do with all those leftover chickpeas – this Sweet Potato Chickpea Curry is one of my all-time favourites!
3-Ingredient Aquafaba Chocolate Mousse
- Serves 2-4
- 1 cup aquafaba (AKA chickpea brine – 1 cup is roughly equal to the liquid from one 400g tin of chickpeas)
- 2/3 cup (120g) good quality dark chocolate, finely chopped
- 1-2 tbsp maple syrup or date syrup
- Optional add-ins: Pinch salt, 1 tsp vanilla paste, or a few drops orange extract
- Fresh raspberries, to top (recommended as this is such a rich dessert!)
- Start by melting your chocolate in a bain marie, very slowly (this is important! I like to melt mine on the lowest setting) and stirring often. Once completely melted, remove from the hob and set aside to almost cool.
- In the meantime, beat your aquafaba with an electric whisk until stiff peaks form – it will look like meringue by the time you are finished! This can take time (it took me around ten minutes with an electric whisk), so be patient! You don’t want any liquid or runny bits remaining.
- Add in the maple syrup and flavourings, if using, being careful to pour around the sides so as not to knock the air out. Beat once more.
- Once the chocolate has cooled, add in the melted chocolate – again, pour in around the sides so as not to knock the air out – and beat until completely combined. You should be left with a rich, chocolatey looking mousse!
- Spoon into individual jars or glasses, and place in the fridge to chill for at least an hour. Serve topped with fresh berries and enjoy!