Now who doesn’t like something chocolatey for pudding? How about vegan chocolate mousse? They make a delicious treat and look impressive too. They go down well at dinner parties and guests are always surprised to hear that unlike conventional mousse, they are free from egg whites.
But how do you make the mousse light and airy without using beaten egg whites? By beating the water strained from canned beans! You can use any bean water, but unsalted chickpea water (or aquafaba, as it is called) works best, as the flavour is mild. All you need to do is whisk this bean water up into frothy peaks as you would with egg whites and then fold in melted chocolate! Who said catering for vegans and pregnant ladies is difficult?!
These vegan chocolate mousse pots are incredibly quick and easy to make, needing only 5 ingredients for the mousse itself.
The mousse is quite delicious eaten on its own, but to make it more special, I like to add layers of granola (it then becomes a little like a healthy deconstructed chocolate tart!) with perhaps some berries, cacao nib or cacao-coated goldenberries.
For a dramatic finish, I like to top the mousse with sliced protein snack bars. The one pictured is Pulsin’s vanilla chocolate chip protein bar sliced thinly lengthways to give the appearance of wafers.
So can you taste the chickpeas? No! And you would not know egg whites have been substituted. The mousse is deliciously decadently rich, light and airy.
This recipe is also great for those who do not like to waste anything! The strained chickpeas can be used in other recipes, like hummus, curries and salads or roasted to make them crispy (recipes elsewhere in this blog).
Preparation time: 25-30 mins
- The water from 2 X 400g tins of chickpeas 2 tins (aquafaba)*
- 200g of dark chocolate bars (at least 70% cocoa solids, vegan if required)
- 1 tsp. vanilla extract
- 2-3 tsp. stevia
- ¼ tsp. sea salt
Optional garnish: sprig of mint
*Top tip: if you chill your cans of chickpeas beforehand, it reduces the whipping time required by about 5 mins.
- Break the chocolate into smaller pieces and place in a heatproof bowl or jug. Using a microwave or bain marie, melt the chocolate into a smooth velvety liquid. Set aside and allow to cool.
- Drain the chickpeas and save the aquafaba. Pour the aquafaba into a large bowl and using electric beaters, whisk. (It is necessary to use electric beaters to achieve the correct consistency). It will take about 10 mins for the aquafaba to form into fluffy white cloud-like peaks if it was chilled beforehand, otherwise nearer 15 mins.
- Once you have stiff peaks and the melted chocolate has cooled to be hand-hot, gently fold in the melted chocolate, vanilla, stevia and salt using a metal spoon, trying not to knock out the air.
- Then simply spoon into your vessel of choice. Add layers and toppings if you wish.
Don’t forget you can find my favourite recipes in my FREE eBook here.