Chocolate Mousse with Aquafaba

chocolate mousseIngredients

  • 20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
  • ½ tsp vanilla extract
  • 10g caster sugar (optional)
  • 75g dark chocolate without dairy (I used one from Lidl)

Makes enough for 2 decent portions.


  1. Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
  2.  Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
  3.  At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
  4.  The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
  5.  Chill for 3 hours and serve.

Phil –

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