Made from only 5 ingredients!
One of the ingredients is Aquafaba – from Latin, the water in which chickpeas or other pulses have been cooked, used as a substitute for egg whites, particularly in vegan cooking.
Don’t be afraid to use it, It doesn’t taste like chickpeas at all!
I love to experience with ingredients and this is how this recipe has been created.
You can change the cocoa butter and cocoa powder mixer to a melted chocolate bar, and reduce the amount of sugar in the recipe.
Aquafaba Chocolate mousse
- 1 can Chickpea only the water
- ½ tsp Lemon
- 6 tsp Sugar
- ½ cup Cocoa butter
- 3 tsp Cocoa powder
Open your tin of chickpeas and drain the chickpea water into a bowl.
Let the water chilled in the fridge for at least 10 minutes.
Whip the chickpea water until it bubbles, with a squeeze of lemon.
Keep beating the cream for a few minutes until it forms stiff peaks.
After you have whipped it for about 7 minutes, slowly add sugar while continuing to beat the mixture.
Melt the cocoa butter in a bain-marie and mix with the cacao powder.
Turn off the mixer.
Pour the melted mixture into the bowl and mix lightly with a silicon spatula.
Pour the mixture into containers and let it sit for an hour or more.
top up with your favourite topping, I topped with coconut and strawberries.
You can use one cup of chickpeas cooking water if you are using dried chickpeas.