I’ve been meaning to get around to trying this for a few months, since first watching videos of how to make vegan chocolate mousse with aquafaba on Facebook. Even though I’ve made egg-free meringue from aquafaba before, I was still a little hesitant to have another go at the magic that is whisking up the water left from a can of chickpeas. But it was very much worth the effort, leading to better than expected results!
- 120ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
- ½ tsp vanilla extract
- 10g caster sugar (optional)
- 75g dark chocolate without dairy (I used one from Lidl)
Makes enough for 2 decent portions.
- Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
- Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
- At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
- The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
- Chill for 3 hours and serve.