Believe it or not, you can take the liquid from a can of chickpeas and turn it into a delicious, rich, silky-smooth chocolate mousse. It only takes two other simple ingredients that you probably already have in your pantry: chocolate and sugar.
The liquid from a can of chickpeas is called aquafaba, and it’s nothing more than the water the beans are boiled in before they’re canned. The chickpeas infuse that water with properties that are very similar to egg whites, and it’s a great substitution for eggs in desserts and baked goods especially. This mousse is so luscious and creamy, you would never believe that it started as a can of beans!
Aquafaba Chocolate Mousse
- 1 can chickpeas water (aquafaba), about ⅔ cup liquid
- 6 tablespoons powdered sugar
- 1 cup bittersweet chocolate chips
- Whipped cream, for serving
- Mixed berries, for serving
- In the bowl of a stand mixer, fitted with the whisk attachment, add the aquafaba. Whip on high until frothy, 30 seconds. Slowly sprinkle the powdered sugar in while whipping, beating until stiff peaks form, 3-4 minutes. Once stiff peaks form, set the bowl aside.
- Next, prepare a double boiler. Add 2 inches of water to a medium saucepan and set a medium heat proof bowl over top. Bring the water to a simmer on medium-low heat. Once simmering, add the chocolate chips to the bowl and stir occasionally, until fully melted. Transfer melted chocolate to a large bowl to help it cool down more quickly.
- Add half of the whipped aquafaba mixture and gently fold with a rubber spatula until no white streaks remain. Then take the remaining aquafaba and gently fold it into the chocolate mixture, until just combined.
- Cover the chocolate mousse with plastic wrap and place in the fridge to set, 3-4 hours. Spoon or pipe the chocolate mousse into 4 bowls and serve with whipped cream and berries.
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