Aquafaba Chocolate Mousse

Not sure what to do with the water from your chickpeas? Make it into aquafaba chocolate mousse of course! The thought of using aquafaba in something sweet like chocolate mousse can seem strange. It is in fact delicious, and makes great use of something that would be tipped away.

This aquafaba chocolate mousse is not only great for vegan vanlifers, but also those who have an egg allergy.

Aquafaba Chocolate Mousse

Vanlife Eats

Vegan, Vegetarian

This one is a delicious and easy to make 2 ingredient chocolate mousse that also happens to be vegan (if you use vegan chocolate & milk) The catch: you need an electric mixer. So if you are a normal person and don’t have an electric mixer in your van, this might not be for you.

5 from 1 vote

10 Ingredients or less – Family friendly – Prep ahead

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Cooling time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Servings 6

Diet Vegan, Vegetarian

Ingredients

  

1x2x3x

• 150 ml Chickpea water
• 150 g Chocolate vegan
• 1 handful Walnuts chopped
• 1 tbsp Sugar
• 1 tsp Lemon juice or vinegar
• 1 tsp Cayenne pepper
• 1 tbsp Water or plant based milk

Instructions

 

• In a double boiler, melt the chocolate. Add a splash of water or milk, it is not necessary but I recommend it for the chocolate consistency when mixing with the chickpea foam.
• Meanwhile, drain the chickpea water from the can into a big bowl. I highly recommend adding a tsp of acid (lemon juice) into it as well, it will help the foam stabilize and reduce the whipping time.
• With the electric mixer, mix until the chickpea water becomes a stiff peak. It should take at least 15min and you’ll know it’s ready when the foam doesn’t slide when the bowl is tipped. Don’t stop before that.
• Cool the chocolate a bit, add the cayenne pepper (if using) and stir very gently.
• Pour the chocolate in the foam and incorporate very delicately the foam to the chocolate. The more delicate you are the fluffier the mousse will be.
• Distribute the mixture into containers. I recommend whisky glass size transparent glasses.
• Refrigerate at least 3 hours or overnight (I used a cooler with ice on top)
• Add nuts on the top for a crunch. Voila!

Nutrition

Calories: 168kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 4mgPotassium: 102mgFiber: 2gSugar: 15gVitamin A: 140IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword chickpea, dessert, dinner party, pudding, vegan, vegetarian

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