When we made hummus last week, there was chickpea water leftover from the can. At this point, we are trying our best not to let anything go to waste, and the obvious option was to use up the chickpea water. Popularly known as aquafaba, this magic egg replacer is perfect in both sweet and savory dishes.
If you were surprised by how instant coffee whips up when making dalgona coffee, get ready to be blown away by the aquafaba phenomenon too!
This dark chocolate mousse is probably the easiest thing to make using canned chickpea water when you are craving something sweet. For this mousse, we used Videri 70% dark chocolate. It is a blessing that Videri chocolate has free delivery of their chocolates, if you are within 30 miles of their factory.
Vegan Chocolate Mousse
Course: DessertDifficulty: Easy2
servings15
minutes1
hourIngredients
1 can of chickpea water (see notes)
1/4 tsp of cream of tartar
1/2 can coconut cream
1 tsp vanilla essence
4 oz bar of dark chocolate
Sea salt or fresh fruits for garnish (optional)
Directions
- Using a hand mixer or a stand mixer, whip the chickpea water for 2 mins in high speed (Speed 8 on KitchenAid). Add 1/4 tsp of cream of tartar to stabilize the chickpea water. Whip till it forms stiff peaks.
- Chop the chocolate roughly. In a microwave-safe bowl, melt the chocolate using 15 second intervals. Mix it till it becomes glossy. Add the vanilla essence.
- Add coconut cream to the melted chocolate.
- Fold in the whipped aquafaba. Do not over fold it.
- Divide the mixture between 2 ramekins or small glass jars.
- Cover and refrigerate it for 1 to 3 hours.
- Top it with sea salt or fresh fruits, and enjoy!
Notes
- It is best to use room temperature canned chickpea water for best results.
- You can also replace the coconut cream with a ripe avocado.
- To make it non-vegan, replace aquafaba with whipped cream.
- You can add sugar or maple syrup if you want it sweeter.
We hope you make this and enjoy it as much as we did!
