Here’s a cheap, versatile, and relatively straightforward way to make chocolate mousse, one of the best desserts. Pour into latte or wine glasses for a pudding which is as delicious as the real thing, but with very little sugar and fat compared to a shop-bought, egg-based one. The key ingredient is aquafaba, which is the clear liquid in a can of chickpeas. It’s a starchy liquid which acts as a binding agent, and whips in a similar way to egg whites. The liquid from just one 400g tin of chickpeas will whip up to create a giant bowl of foam.
With this recipe, the main thing to watch out for is that the chocolate is melted properly. If it melts too quickly, it will go stiff and result in a grainy mousse. This recipe provides a useful base for experimenting with different flavours- my favourites are chilli powder, orange oil/extract, and ras el hanout
Prep: 20 mins
Chill: 3 hours plus
Juice from 1 can chickpeas (approx 180g)
180g dark chocolate
Pinch Cream of Tartar (optional, but will help the mousse whip faster and stabilise it)
Optional flavourings like salt, sugar, vanilla extract, chilli powder, ras el hanout, orange extract
- Melt the dark chocolate very slowly in a glass bowl over hot water. Stir occasionally to keep distributing the heat. It should remain a shiny liquid. I sometimes add a splash of plant milk to keep it cool, especially towards the end.
- Remove the chocolate from the heat and cool.
- Use an electric whisk to whip the aquafaba and cream of tartar into stiff peaks. This should take about 10 minutes without the tartar, or 5 with it.
- Once the chocolate is completely cooled and the aquafaba is whipped up, gently fold in the chocolate and any flavourings you’re planning on adding.
- The mixture will shrink and may become more pourable.
- Spoon into serving glasses and refrigerate for at least a few hours, or best overnight.
- Serve with fresh berries.