Vegan Chocolate Mousse. A Food revolution to make the world a little kinder using ingredients sustainable & that have not suffered. Here Chickpea water, (also known as Aquafaba for the food geeks) is used as Egg replacement in this chocolate mousse and I am a fan !! It is used for meringues and mayonnaise too !!
I have read about this & was sceptical, so to kick the scepticism away I had to try…. !
All you need for this super simple chocolate mousse recipe:
1 Tin of chickpeas in water
100 g of Dark Chocolate Pure Cocoa 70% or higher if possible
A few vanilla Drops
Open your tin of chickpea and save the water. Keep the chickpeas to the side for some other recipes like a curry ! Using a robot mixer / nutri-bullet or manual whisk, bring the chickpea water to a . If the chickpea water is too liquid, bring it to the boil to thicken it.
You want the texture to be just like egg white, so continue whisking until you reach the right consistency.
Place your dark chocolate to melt Bain Marie style ( bring water to the boil in a pan, cover with a heat proof dish in which you place the choco). Takes about 10 minutes.
Add the chocolate to the fluffly “egg whites that are not eggs”, add a spoon full of Agave syup and a few drops of vanilla. Stir gently the mixture, then fill up some little mousse jars or glasses.
Place in refrigerator for at least 1 hour. Enjoy !