Vegan Chocolate Mousse
The liquid from canned chickpeas (and other canned pulses) contains a magic protein called aquafaba that mimics egg white in recipes like mayonnaise and aioli, meringues and even this amazing chocolate mousse – making it ideal for vegans, those with an egg allergy, or anyone who wants to save money and avoid food waste. Use the chickpeas to make hummus or in a salad. Check the label on the can to make sure there’s no salt in the brine – some brands are canned in a salty brine. Find out more about aquafaba on my blog.
- Prep time:
- 15 mins + chilling
- Serves:
- 4
- 120g dark chocolate (dairy-free, 70 percent cocoa solids)
- ½ cup aquafaba (the viscous liquid from a can of chickpeas)
- 2 tbsp maple syrup or sugar (you can also use honey but it won't be vegan)
- fresh raspberries or other berries, to serve (optional)
Place chocolate in a medium heatproof bowl and set over a pot of simmering water, making sure the base of the bowl does not touch the water. Stir until melted and smooth. Alternatively, melt chocolate in short bursts in the microwave, stirring between bursts. Allow chocolate to cool for 5 minutes.
While the chocolate is cooling, use an electric mixer or whisk to beat aquafaba to meringue consistency, so it forms soft peaks when the whisk is lifted from the bowl (3-4 minutes). Beat in maple syrup or sugar.
Stir about a third of the meringue into the melted chocolate to loosen it, then gently fold in the remaining meringue. Divide between 4 small glasses, cups or ramekins and chill for at least 30 minutes to firm a little. Serve with raspberries or other berries if desired.
To find out more about aquafaba see my blog.
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