I’m not a vegan, but I love experimenting with new things that I stumble across on the net when I’m surfing, so after reading about the amazing properties of chick pea water (aquafaba), I just had to persuade Andy to get some and see if it really was as sensational as it’s supposed to be.
I didn’t know what Andy was going to make, so I was quite excited when he said he was going to try Chocolate Mousse. Now Andy’s regular chocolate mousse is superb. He takes a french meringue and adds to that creamy milk chocolate, the best he can get to make it taste like liquid chocolate and he never fails, so this experiment was going to be very interesting indeed.
I didn’t even realise just how much aquafaba resembles egg white until I saw him whip it up to a light fluffy billowing cloud of foam, albeit a little longer than whipping up egg whites, but would it give us a winning dessert at the end of it?
Surprisingly it did. It’s a bit different to regular chocolate mousse as it doesn’t have as much weight as it would with egg white and icing sugar, but it’s a damn good alternative. So, you’ve seen it, you’ve heard how much I like it, so do you want to give it a go yourself?
Aquafaba Vegan Chocolate Mousse
- 100g Vegan Chocolate (don't go any darker than 70%) we used Moo Free
- 1 x 400g can Chickpeas in Water
- 1/4 teaspoon Cream of Tartar
- 2 heaped tbsp Icing Sugar
- 35ml Almond Milk
Drain the chickpea water into a bowl and whisk with an electric whisk for 10 minutes (might be slightly more) but you need it to peak and hold. You should not be able to see any more of the pale liquid at the bottom of the bowl.
Add the cream of tartar and the icing sugar then whisk again until glossy peaks form.
Put the bowl to one side and put the almond milk and the chocolate in a microwavable bowl, and slowly melt the chocolate in 30 second intervals. Once melted, leave to cool so it's just lukewarm. Any hotter and the aquafaba will split and you will lose the air.
Once chocolate has cooled, take a big spoon of the aquafaba and mix slowly through the chocolate mixture. Be as careful as you can and keep incorporating the mixture. Once it's all mixed together, spoon into serving dishes.
Now chill for 4 hours, then serve. Mousse should be light and full of chocolate goodness. Enjoy.