I love chocolate but for those of us who cannot tolerate eggs and/or dairy, most chocolate mousses are just a dream…until now. This recipe makes a delicious and light mousse and not only that it uses an ingredient that most of us would pour away without a second thought…’aquafaba’ or ‘bean water’. The liquid that is drained from a can of beans or chickpeas whips up perfectly and provides a great egg replacement. Now those of us who have been hankering for a chocolate mousse but have not been able to can finally indulge from time to time like everybody else!
150g 70% dairy free dark chocolate (I use Lindt)
1 tbsp unperfumed coconut oil
1 can Biona Organic chickpeas, liquid only (aquafaba)
1/8 tsp cream of tartar
Flavourings: pinch Sea salt, 5 drops of Orange or Peppermint Oil
Extra chocolate and berries for garnish
Equipment: Hand or electric whisk
- Break up the dark chocolate into small pieces and place into a small bowl with the coconut oil. Sit the bowl over a pan of barely simmering water and melt, stirring occasionally. Do not let the steam from the pan condense into the bowl otherwise your chocolate will seize.
- Once there are no solid pieces of chocolate remaining, remove the bowl from over the pan and set down to cool.
- Drain and reserve the liquid from the chickpeas and pour into a large bowl.
- Add the cream of tartar.
- Using an electric whisk, beat the chickpea liquid until it triples in volume and resembles stiff egg whites. This can take up to 10 minutes.
- Add one third of the beaten aquafaba to the chocolate bowl and stir in thoroughly.
- Now add in the rest of the aquafaba but this time taking care not to knock out all of the air. Fold through gently using a metal spoon until combined well.
- Add chosen flavouring to taste.
- Divide between bowls and refrigerate for at least ½ hour.
- Top with berries and grate a little dark chocolate over the top before serving.