I Made Mousse out of Chickpea Water?! Aquafaba Chocolate Mousse [Vegan]
What? I know, I couldn’t believe it until I saw it for myself.
That mousse right there was made mainly using aquafaba – the water that comes in a can of chickpeas. It turns out that if you whip up the chickpea water enough, it turns into a thick white creamy consistency – similar to whipped egg whites for meringue! Apparently, this is because starches, proteins and other soluble plant solids from the legumes seep into the water.
You’re probably thinking that it tastes weird – and I wouldn’t taste it on it’s own – but once you fold in the melted dark chocolate, the chocolate flavour completely takes over and you would honestly have no idea there were ever any chickpeas around. As for the texture, you can see for yourself. It sets just like an ordinary mousse – light, airy and creamy.
Honestly, I wasn’t expecting this to work so well, it was more of a “let’s see what happens” thing, but now I’m definitely going to be making these again.
HOW TO WHIP IT:
(WHIP IT GOOD)
The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and may not produce as great of a result – apart from giving your arms a good workout.
Whipping generally takes around 5 or more minutes to get to stiff peaks, depending on your equipment. Mine whipped up in under 5, but then I was using my KitchenAid on the top speed. So don’t be discouraged if it seems to be taking a little while.
Throw in some cream of tartar. This is something you would add to egg whites when making meringue. It works the same way in the aquafaba and simply helps to achieve the desired stiff peaks.
- Aquafaba (chickpea water) from 1 can of chickpeas (approx. 100ml)
- 1/4 tsp cream of tartar
- 180g dark chocolate, min. 70% cocoa (I use Lindt)
- 2 Tbsps Xylitol (or preferred sweetener)
- 1 tsp vanilla extract
- pinch of salt
Optional ‘Cream’ Topping:
- 50g coconut cream
- 1 tsp vanilla extract
- 1 Tbsp Xylitol (or preferred sweetener)
- Berries or chocolate shavings, to decorate
- Drain liquid from the chickpeas and place in bowl. (Store chickpeas in a container for another use, like maybe some hummus?)
- Chop dark chocolate into small chunks and place in a large heat-proof bowl. Using a bain-marie, melt chocolate gradually over a low heat, until smooth and glossy.
- Into the melted chocolate, add 1 tsp vanilla extract, a pinch of salt and 2 Tbsps of Xylitol (or preferred sweetener) and mix to combine. I also like to add a pinch of cinnamon. Set the melted chocolate aside to cool down.
- Add 1/4 tsp cream of tartar to the aquafaba liquid. Using a hand mixer or stand mixer (I use my KitchenAid), whip up at a high speed until the aquafaba has turned white and forms stiff peaks. This may take 5 or more minutes. The result should resemble whipped meringue.
- Carefully fold the melted chocolate into the whipped aquafaba, adding a little bit at a time (emphasis on the word fold guys, do not simply mix or you will knock out the air and spoil the texture)
- Once fully combined, pour the mixture into small glasses or ramekins and leave in the fridge to set for at least 2-3 hours.
- Meanwhile, you can prepare the whipped topping by simply whipping coconut cream with vanilla extract and 1 Tbsp of Xylitol (or your chosen sweetener). Spoon some on the top of each mousse and decorate with berries or chocolate shavings.
Remember to share your photos on Facebook, Twitter or Instagram
Tag me and use the hashtag #fitasfudge!