Chickpea Water Chocolate Mousse
By Tested and perfected in the Sur la Table kitchen
Chickpea Water Chocolate Mousse
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 6 servings
- 6 ounces 68% dark chocolate, chopped
- 1 (15-ounce) can unsalted chickpeas
- ΒΌ teaspoon cream of tartar
- ΒΌ teaspoon sea salt
- 2 teaspoons vanilla bean paste
- Raw cacao nibs, whipped cream and flaky sea salt for serving (optional)
Scrap Used: Liquid Drained from a Can of Chickpeas, or "Aquafaba"
Chickpea water is a vegan baking hack. When whipped, it mimics beaten egg whites and is just as versatile. In lieu of eggs traditionally used in chocolate mousse, the chickpea water is beaten and folded into dark chocolate. Served on its own, this 5-ingredient recipe is vegan, gluten free and grain-free.
Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl to cool slightly.
Drain chickpeas, reserving liquid. This should yield about 3/4 cup liquid. Place liquid in the bowl of your KitchenAid Artisan Series Stand Mixer and add cream of tartar and salt. Mix on low, increasing speed until soft peaks form, about 3 minutes. Transfer to a large bowl and whisk in vanilla and any optional mix-ins.
Stir about β of the aquafaba into the chocolate. Gently fold the remaining β into chocolate in two batches. There may still be a few streaks of aquafaba.
Divide the mixture into 6 small ramekins or mason jars. Cover with plastic wrap and refrigerate for at least 2 hours. Top with cacao nibs, whipped cream and sea salt before serving.
Chickpea water is a vegan baking hack. When whipped, it mimics beaten egg whites and is just as versatile. In lieu of eggs traditionally used in chocolate mousse, the chickpea water is beaten and folded into dark chocolate. Served on its own, this 5-ingredient recipe is vegan, gluten free and grain-free.
Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl to cool slightly.
Drain chickpeas, reserving liquid. This should yield about 3/4 cup liquid. Place liquid in the bowl of your KitchenAid Artisan Series Stand Mixer and add cream of tartar and salt. Mix on low, increasing speed until soft peaks form, about 3 minutes. Transfer to a large bowl and whisk in vanilla and any optional mix-ins.
Stir about β of the aquafaba into the chocolate. Gently fold the remaining β into chocolate in two batches. There may still be a few streaks of aquafaba.
Divide the mixture into 6 small ramekins or mason jars. Cover with plastic wrap and refrigerate for at least 2 hours. Top with cacao nibs, whipped cream and sea salt before serving.