As flexitarians, we become very open-minded on cooking alternatives offered by other specific diets (vegan & all). I particularly like how the vegan diet makes you rethink totally the way you cook. Actually, I would never have found out that chickpea water reproduces perfectly whipped egg whites and makes an incredibly addictive chocolate mousse.
I love chocolate in general but only dark, starting from 68% up to 100% (which I enjoy a lot btw). I feel like the most interesting part of this product is the complexity of the tastes depending on their origin. When cooking, I use basic dessert chocolate (70% or more) but when it comes to eating it I tend to select Equador or Venezuala origins.
Getting back to the star of this post, this chocolate mousse is just about incredible. It has the airy texture and about the right amount of natural fat contained in the chickpea water to make it super addictive and satisfying. Honestly, traditional chocolate mousse is much more complicated to make than this vegan version and doesn’t really taste any more amazing. So don’t hesitate to try this out, even if it’s vegan!
RECIPE for 2 large or 4 small portions
Prep time: 20 minutes Cook time: 0 minutes Chill time: 2 hours
You will need:
- 110g aquafaba
- 90g dark chocolate (70% or above)
- 1 tsp cocoa powder
- 2 tsp brown sugar
- A pinch of salt
Drain the chickpeas and sift the water (aquafaba) to remove any small piece of chickpea.
Break the chocolate in a bowl with the brown sugar and place over a ‘bain-marie’ (water-bath). Keep the heat on medium-low as chocolate grains with too agressive temperatures. Slowly melt the chocolate, regularly stirring so the sugar dissolves in it.
Sift the cocoa powder while constantly mixing into the melted chocolate. Immediately transfer from the hot bowl to a room temperature one. Set aside.
In a larger bowl, add the aquafaba and the pinch of salt. Use an electric whisk to whip it, it should become very frothy and stiff. You should use the whisk on the highest speed and make a small and steady rotation for 5 minutes at least. It is very important to inject enough air in the preparation so it’s stabilised.
Using a rubber spatula, add the melted chocolate slowly into the whipped aquafaba. Make sure you gently incorporate it, lifting the preparation with the spatula (it is a down-up movement with a clockwise rotation). Make sure you are not breaking the airy texture the mousse has.
Separate the mousse in small bowls and let chill in the fridge for 2 hours.
Put the whisks and bowl to whip the aquafaba in the fridge before whisking. The foam will stabilise much better.