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