A couple of weeks ago on Instagram I shared how we were making chocolate mousse with aquafaba. No one knew that aquafaba was, and how it turned into chocolate mousse. Get ready, because this will surprise you! It is the liquid you drain away from canned chickpeas. I know, super weird :-). Once you know about this, you will see it everywhere in health food stores and vegan cafes. It basically can be beaten like egg whites, so it is used in mayonnaise, meringues, or in mousse form like this chocolate mousse. It has very light bean-y taste, but once combined with other ingredients, it takes on the other flavors, and you won't be able to tell chickpeas were ever involved.
Now, let's talk about the elephant in the room here. I always talk about toxin load, and how we should avoid using canned beans for every meal. So in this case, it is up to you. You can use the liquid from the canned chickpeas you made hummus with (because cooking your own chickpeas is a LOT of work, I know!) or you can invest the time (around 2 hours) to cook your own chickpeas. Then together with their cooking liquid put them in a container (preferably glass) in the fridge, and let them sit like this for at least a day - better 2 days. Then you can drain the liquid, and use it exactly the same. Yes, this takes some planning for the chocolate mousse you want to whip up for your dinner guests. So I suggest go with the easier option :-).
Preparation time: 20 minutes + at least 1 hour cooling time
Makes 4 servings:
100g/ 3.5oz dark chocolate (I use 75%, but if you like it super bitter you can go with 80% or above)
1/2 cup aquafaba (the liquid from 1 can chickpeas)
1/4 cup maple syrup
1 tsp lemon juice
pinch of sea salt
Place the dark chocolate in a double broiler or if you don't have one, make a hot water bath. Pour boiling water into a pot, add a glass bowl over it with the chocolate inside, and let it slowly melt. Do not continue to boil the water during the melting, and be very careful that you don't splash any water into your chocolate - it will become a crumbly mess! If you have a Thermomix you've got the easy job of just setting it on 37°C/ 98°F, and melting it.
In the meantime, using a handheld or standing mixer, whisk the aquafaba with the lemon juice until super stiff - this will take at least 6 minutes (I do not suggest to try to whisk this by hand - I have never tried, so I don't guarantee anything). You want it to be so stiff that when you turn over the bowl, the aquafaba does not fall out - do this with caution of course! We don't want a frothy mess on the kitchen floor and no chocolate mousse to serve your guests.
Once the chocolate is melted, take it out of the water bath, and let it cool slightly.
Add the maple syrup and salt to the stiff aquafaba, and whisk a little more.
Finally fold in the melted chocolate until completely combined.
Pour into serving bowls, and place in fridge to let it set for at least 1 hour or longer.
Serve with cashew cream or your favorite berries.