As a Swiss person, in addition to being a ‘röstis’ lover, I am also a chocolate addict. Growing up in a city very close to France, I’ve also been influenced by French pastries and desserts.
Mixing those two influences, I must admit, I love chocolate mousse. And what’s better than having chocolate mousse using something you would have thrown away otherwise?
Let’s start with the ingredients:
- The liquid of a 400g chickpeas can
It is called aquafaba.
- 150g of dark chocolate
If you are vegan, check the ingredients list, unfortunately, not every dark chocolate is vegan.
- About 4 teaspoons of sugar
- A pinch of salt
- Optional: some vanilla extract
Let’s create the dessert!
- Start by melting your chocolate with a bain-marie.
How to make a bain-marie? Use two different pots. Add water to the bigger one – fill about half of the pot. Place it on your stove on medium heat. Place the second pot inside the first one and your chocolate in that second pot. The chocolate will melt with indirect heat, preventing it from burning.
- Whip up your aquafaba.
Whipping time: Aquafaba takes significantly longer to whip than egg whites. I would advise using an electric whisk or a manual one with multiple whisks. If you opt for a traditional one, be ready to have sore muscles.
- While whipping, add the sugar, salt and vanilla to the aquafaba. It will help the chemical reactions.
What does whipped aquafaba look like? Well, the easy answer would be to say that it just looks like whipped egg whites. In short, it is white, smooth, and if you move your bowl, it does not slip around.
- With a rubber spatula, gently add the aquafaba to the melted chocolate.
- Let the mousse rest for several hours in the fridge. This is when it will start to solidify and have a better consistency.
You can serve the mousse with some toppings – it goes very well with berries – or eat it directly from the bowl. Whichever option you chose, you would have used that chickpea liquid and have a delicious chocolaty dessert.
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