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Plus, it’s the perfect excuse to have dessert whenever your dinner involves tinned chickpeas.

Ingredients

160 ml aquafaba (the water from 1 tin of organic chickpeas)
1 tsp lemon juice
1/2 tsp vanilla extract
40g golden caster sugar
150g 75% dark chocolate

Method

Melt the chocolate over a Bain Marie and let it come back to room temperature (if it’s too hot it will deflate the mousse).

Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It’s best to set a timer for this as you can’t overmix the aquafaba, but you might very well undermix it.

Add the sugar and continue mixing until it is equally incorporated. Then drizzle in the melted chocolate and use a spatula to gently fold it.

Divide the mousse over 4 glasses and let them set in the fridge for 1 hour or overnight. Serve with some extra scrapings of chocolate.

Aquafaba Chocolate Mousse

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Did you know you can use aquafaba (the cooking water left in a tin of chickpeas) just like egg whites?

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Ingredients

160 ml aquafaba (the water from 1 tin of organic chickpeas)
1 tsp lemon juice
1/2 tsp vanilla extract
40 g golden caster sugar
150 g 75% dark chocolate

Instructions

Melt the chocolate over a Bain Marie and let it come back to room temperature (if it’s too hot it will deflate the mousse).
Pour the aquafaba into a mixing bowl, add the lemon juice, vanilla extract and a pinch of salt and mix with an electric hand mixer for 10 minutes until it forms peaks. It’s best to set a timer for this as you can’t overmix the aquafaba, but you might very well undermix it.
Add the sugar and continue mixing until it is equally incorporated. Then drizzle in the melted chocolate and use a spatula to gently fold it.
Divide the mousse over 4 glasses and let them set in the fridge for 1 hour or overnight. Serve with some extra scrapings of chocolate.