Chic-pea Chocolate Mousse
I have been intrigued for some time by reports of canned chickpea water (aquafaba) making a good alternative to eggs
It certainly works in this recipe, borrowed from here
- Melt 100g of decent dark chocolate* and allow to cool
- Drain a 400g can of chickpeas and retain the liquid (should be about 250g)
- Transfer the liquid to a clean bowl and whip with an electric whisk to the soft peak stage
- Add 2 teaspoons of icing sugar and whip for a further 15 seconds.
- Carefully fold the molten chocolate into the chickpea foam – you will lose some volume but that is OK
- Pour into ramekin dishes and set in the fridge overnight, should make about 6 pots
* I used some 56% Dark that I found bloomed at the back of the cupboard!
Result – light textured, creamy, low calorie, dairy-free, gluten-free, very delicious. Your friends will never guess the secret ingredient!