I love when I discover unique recipes that use ingredients that are different. When I went to New York for a blogging conference, I learned how to make a chocolate mousse that is vegan from another blogger. When she told me it was made from Auqafaba ( the liquid from canned chickpeas), I was surprised. She told me that chickpea liquid can be whipped into a beautiful mousse and also can be used as a egg substitute in recipes. I just had to see for myself if this chickpea liquid could be whipped like eggs. I tried it and I was amazed that a liquid that I normally throw away made a beautiful mousse. So the next time you open up a can of chickpeas, save the liquid. It stores for a long time in the fridge. To use as an egg substitute in recipes like cakes and cookies, the rule of thumb is 3 tablespoons for one egg. Get more information on using chickpea liquid here.
Yes this was made from chickpea liquid.
Vegan Chocolate Mousse
1 cup Aquafaba, chickpea liquid (room temperature)
⅛ tsp Cream of Tartar
1 tablespoon Sugar
6 oz Dark Chocolate, melted and cooled (make sure it is dairy-free)
Melt your dark chocolate.I like to melt mine in the microwave . Melting chocolate in the microwave is so easy. You place the chocolate in a dish and cook on high. Then stir the chocolate and cook for 30 seconds. Stir the chocolate and if if is not melted cook for 30 seconds at a time until melted. Word of advice- don't lick the spoon as if any water gets on the chocolate it crumbles and is useless. Set the melted chocolate aside and let it cool completely while you prepare the meringue.
Place the chickpea liquid and cream of tartar in a bowl and whip it with a mixer until soft peaks form- this can take anywhere from 5-15 minutes. If you have a stand mixer then use that. I used my Nutri Ninja blend and prep bowl and it took only 5 minutes. Once you have achieved soft peaks, add the sugar and whip it for another minute.
Drizzle your cooled chocolate into the meringue and gently fold it in with a spatula. If the chocolate is not cooled it will ruin the meringue so make sure it is cooled.
Pour into glasses and chill for 4 hours in the fridge.
In a bowl of a stand mixer, combine Aquafaba and cream of tartar. Whisk until soft peaks form - this will take anywhere between 5-15 minutes. Once you've achieved soft peaks, add coconut sugar and vanilla bean seeds in. Continue whisking for another 1 minute.
Drizzle your chocolate into the meringue and gently fold it in with a spatula. Fold until all the chocolate has evenly incorporated into the meringue.
I also made a white chocolate mousse with the above recipe and substituted white chocolate for the dark chocolate. This mousse is not vegan because there is milk in the white chocolate. My next recipe that I will try chickpea liquid in is muffins. I will share the results with you.