Now who doesn’t like something chocolatey for pudding? These vegan chocolate pots 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 needed to be difficult?!
These vegan chocolate mousse pots are incredibly quick and easy to make, needing only 5 ingredients for the mousse itself. Purists may like to have just mousse on its own, but I like to layer them up with layers granola, cacao nibs, fruit and cacao-coated goldenberries to add flavour, texture and nutrients. (The cacao-coated goldenberries add a tangy zing, which contrasts beautifully with the dark velvety chocolate notes of the mousse).
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, (recipes elsewhere in this blog) or roasted to make them crispy (recipe to be published soon).
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. If layering, I like to spoon into glasses and alternate between a layer of mousse, berries and granola (so you can admire the view!), finishing with cacao-coated goldenberries, cacao nibs and some berries. If not layering, I like to spoon into little teacups and add a little garnish of berries, my favourite chopped up protein snack bar and cacao-coated goldenberries.
Don’t forget you can find my favourite recipes in my FREE eBook here.