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Did you know you can make chocolate mousse out of a tin of chickpeas? Well, you can and if you’ve ever wondered what to do with the remaining chickpeas liquid, your questions have now been answered. Also, although I am by no means a vegan, or even vegetarian, this is a great alternative to a traditional mousse that is lower in calories, caters well to different dietary requirements and still tastes great.
Light, Fluffy, Chocolatey and Delicious! Chickpea mousse is a great way to make the most out of a tin of chickpeas and turn something that would otherwise be tipped down the sink into something delicious.
Begin by melting your chocolate as you want it cool, and you will need to work quite quickly once the aquafaba has been whipped.
Add the aquafaba and cream of tartar to a bowl and using some for of motorised whisk, beat the mixture until it is white, fluffy and holds it’s shape. This will take about 5 minutes.
Add the sugar and beat for another few minutes to allow it to completely dissolve. The ‘meringue’ should also get stiffer and stay firm to the bowl when held upside down.
Remove about 1/3 of the aquafaba mixture to a separate bowl and pour over the melted chocolate.
Mix that together fairly gently until they are fully incorporated. You can be a little bit rough here and not worry about popping too many of the air bubbles as the goal is to lighten the chocolate so it is easier to fold into the remaining mousse mixture.
Once that is combined, pour it into remaining 2/3rds of the mix and gently fold them together by cutting down the middle and scraping around the sides repeatedly with a rubber spatula.
Pour the mousse into any shaped mold or container you like and set in the fridge for a few our to firm up.
Remove from the fridge and dust with cocoa powder if you’d like and serve.
Note: you don’t want to leave these in the fridge for too long as the foam is very weak unlike an egg white foam. What this means is that it won’t hold it’s structure and will begin to separate, so you’ll want to eat them as soon as they’re ready!
Note: Make sure the aquafaba is room temperature otherwise the chocolate will seize when you mix it in.
Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂
