Aquafaba, The Road To Chocolate Mousse

Chickpeas in small glass bowlAquafaba is so magic when you use it you will swear Harry Potter has cast a spell on your whisk. But don't be afraid, it is just the power of the mighty legume. 

But what is it?

Aquafaba is the fluid that remains after cooking legumes with chickpeas being the best performer.

When you prepare dry chickpeas, you boil them till tender. Which can take up to 2 hours. The whole time this is happening the chickpeas are releasing protein and a bunch of other goodies into the water.

DO NOT THROW THIS WATER AWAY.

The fluid that is left after cooking is Aquafaba.

Scoop out the chickpeas, allow fluid to cool and pour into a container.

Then ready yourself for magic!

As a result of the protein in this viscous water you can use this fluid to mimic egg whites. That means you never have to waste your money on eggs. You just use the by-product from preparing this protein packed legume to do all the binding and whipping for you.

Aquafaba mimics egg whites so well that you can whip it all the way to meringue.

Can you believe it?

Now think of the endless options; meringue, pavlova, cake, nougat, fudge, brownies, macaroons, mayo, aioli, yorkshire pudding and the winner of the show today, chocolate mousse.

Checkout the quick Chocolate Mouse recipe below using Aquafaba.

 

Aquafaba Tips:

  • The brine that comes in a can of chickpeas is aquafaba, so you can use this if you are not preparing dry chickpeas.
  • If your aquafaba is to runny try reducing it over a low heat until it is thicker. It should resemble egg whites (viscous fluid) when ready.
  • Plan a chickpea recipe and an aquafaba recipe into your weekly meal plan to take advantage of getting two products from one mighty legume.

  

Aquafaba Chocolate Mouse

 

Chocolate Mousse in small dishes with cut fruitThere are two things that make chocolate mousse, chocolate mousse.

One is that it tastes like chocolate and two is that it feels like you are eating a cloud.

If you can get these two things right you have made ‘mousse au chocolat

 

Here is what you need:

  • 125 ml’s of viscous aquafaba.
  • 100 grams of dark chocolate.
  • 2 teaspoons of icing sugar.
  • 1 teaspoon vanilla essence.
  • Pinch of salt.

 

That is all.

 

Here is how you do it:

  • Melt your dark chocolate. Either using the microwave or in a small glass dish that floats on gently simmering water in a pot on the stove.
  • Once chocolate is melted set aside and mix in vanilla essence.
  • Allow melted chocolate to cool but not harden.  (The cooler the chocolate the better as the heat of the chocolate will take some of the air out of your whipped aquafaba).
  • Whip aquafaba using an electric whisk until stiff peaks start to form. This can take 10 minutes, so be patient.
  • Whisk your icing sugar and salt into the aquafaba.
  • Once your chocolate is sufficiently cooled, scoop your aquafaba onto the chocolate.
  • Then again gently, and I mean gently, fold your aquafaba and chocolate with a spatula. The more gentle you are the more air stays in the aquafaba. 
  • Scoop into small cups and enjoy.

 

Let us know how you got on.

 

*Real magic not required ;-)

 


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