Try this chickpea chocolate mousse, it's made with only four ingredients: aquafaba, vegan dark chocolate, caster sugar, and vanilla extract. It's best served with plant-based whipped cream, pistachios, and berries.
Ingredients
- 200 g high-quality dark chocolate at least 70 per cent cocoa, broken into pieces
- 120 ml aquafaba the liquid from canned chickpeas
- 100 g caster sugar
- 1 tsp vanilla extract
To serve
- Plant-based whipped cream
- Roughly chopped pistachios
- Raspberries
Instructions
Melt the chocolate
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and fully melted. Remove from the heat and let it cool slightly.
Whip the aquafaba
- In a large, clean mixing bowl, use an electric mixer to whip the aquafaba until stiff peaks form. This should take 5–10 minutes. Ensure your mixing bowl and beaters are free from any grease or oil, as this can prevent the aquafaba from whipping properly.
Mix
- Gradually add the sugar to the whipped aquafaba, continuing to whip between each addition until the sugar is fully dissolved and the mixture is glossy.
- Add the vanilla extract, then very gently fold the slightly cooled melted chocolate into the whipped aquafaba mixture. Be careful not to deflate the mixture; fold until fully combined and smooth.
- Chill Spoon the mousse into individual serving glasses or bowls, then refrigerate for at least 2 hours, or until set.
Serve
- To serve, top each mousse with a dollop of whipped cream, a sprinkle of chopped pistachios and a few fresh raspberries, then enjoy.
Storage
- Store leftover mousse in an airtight container in the refrigerator for up to 3 days. While not ideal for texture, the mousse can be frozen for up to 1 month.
- Thaw in the refrigerator before serving.