Chocolate mousse with aquafaba
The liquid from a can of chickpeas whips up like egg white, dark chocolate does the rest
Protein source: dark chocolate · Carb source: dark chocolate
meal prep gluten-free soy-free nut-free
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Ingredients for 4 people
- 400 g canned chickpeas, only the liquid, about 150 ml
- 150 g dark chocolate, 70 percent, in pieces
- 10 tbsp sugar, fine
- 10 tsp vanilla extract
- pinch salt
Method
- Drain the can of chickpeas over a bowl and collect the liquid. You need about 150 ml. Keep the chickpeas for hummus or a salad.
- Melt the chocolate in a bain-marie or the microwave and let it cool until lukewarm. Chocolate that is too hot makes the foam collapse.
- Whisk the chickpea liquid with the salt with a mixer at high speed for 6 to 8 min until stiff peaks, like whipped egg white. Add the sugar and vanilla in the last minute.
- Carefully fold the chocolate into the foam in three goes, from bottom to top. It sinks a little, that is normal.
- Divide over four glasses and let it set in the fridge for at least 2 hours.
Tip
Patience while whisking is the whole trick. If the mousse collapses anyway, the chocolate was too warm or the foam not stiff enough.
Check the label
Not every variety of these products is vegan.
- dark chocolate: some dark chocolate contains milk powder or butter oil
Keeps for 2 days in the fridge
Recommended brands per category are shown next to every ingredient the brand list knows.
peulvruchten
- AH · Albert Heijn
- Boni Selection · Colruyt
- Carrefour · Carrefour
- Delhaize · Delhaize
- Everyday · Colruyt