Did you know that the liquid from canned or cooked chickpeas (or other pulses) contains protein? Called aquafaba, this liquid is quite magical and mimics egg whites to cook with.
It is vegan and perfect for those who are allergic or intolerant to eggs.
Best of all, you it means that there is no food waste from using chickpeas.
You do need to check that there is no added salt or brine.
To make chocolate mousse
- Drain the liquid from can of chickpeas (check there is no added salt). Or if you cook your own, approx. 1 cup of aquafaba / chickpea liquid
- 1 teaspoon vanilla essence
- Splash of milk (if you are making vegan make sure it’s a dairy-free/ plant milk)
- 100-140g of dark chocolate (depends on how chocolatey you like your mousse)
- 20 g / 1 heaped tablespoon of white caster sugar or maple syrup if you prefer a sweeter mousse. However I find that the vanilla essence is enough and it doesn’t need sweetening.
- Break up the chocolate into chunks and place it in a bowl with a splash of milk. This helps stop the chocolate granulating in the mousse.
- Melt the chocolate:
Either place the bowl over a pot of simmering water over a low heat and make sure the base of the bowl doesn’t touch the water.
Or, melt the chocolate in short bursts, stirring each time
You want the chocolate melted and smooth.
- Allow chocolate to cool for about 5 minutes.
- Drain the chickpeas and collect the aqaufaba / chickpea liquid. The bowl you use needs to be completely clean and free from grease or any fat, as this stops it forming stiff peaks.
- Whip until it forms stiff peaks (approx. 5 minutes). Unlike egg whites, aquafaba can’t be over-whipped so keep going until if you tip the bowl the aquafaba doesn’t move or slide at all.
- If you are adding sugar or maple syrup, add in slowly and whip until you get stiff peaks again.
- If the chocolate is still warm to touch it will make the mousse grainy. If you want silky smooth mousse, make sure it’s completely cool.
- Then gently fold melted chocolate into whipped aquafaba. Don’t worry if the mixture deflates when you do this.
Divide between small bowls (4-6 usually) and chill for at least 30 minutes. Longer is better, so if you can leave it 3 hours or overnight that is best. If you are really impatient, you can pop it into the freezer to chill quickly.
Posted: Tuesday 15 October 2019