Believe it or not, these miraculous chocolate mousses are vegan!
Our recipe uses aquafaba‘, which is the liquid found in tins of chickpeas and other pulses.
We’ve heard a lot about its use in vegan baking as of late, so thought it was high time we gave it a whirl ourselves. Unsuspecting team members didn’t know any different!
Fancy some more vegan recipes? Try this Chocolate Tart with Blackcurrant sorbet recipe, it’s gluten free too!
Makes 2 servings
Suitable for gluten free, dairy free, lactose free, and vegan
1 x 400g / 14 oz tin of chickpeas, drained and with aquafaba (chickpea brine) reserved
150g / 5 ½ oz (approx) dark chocolate, chopped (check to make sure it’s vegan)
Fresh raspberries, to decorate
Drain the tin of chickpeas, reserving the aquafaba (use the chickpeas up in hummus or salad to avoid wastage). Weigh the aquafaba to get the weight – it should be approximately 150g, give or take 10g.
Using the weight of the aquabafa, take the same quantity of dark chocolate and chop into chunks. Melt – either in the microwave or in a bowl set over a barely simmering pan of water – then set aside to cool slightly.
It’s very important to cool the chocolate at this point otherwise the mousse will be grainy.
Whilst the chocolate cools, use a handheld whisk to whip the aquafaba to soft peaks – much as you would if you were whipping egg whites. This will take a while but do persevere – it will get there eventually!
Add the cooled chocolate to the whipped aquafaba and fold in gently with a spatula until evenly mixed. Pour into dessert glasses or ramekins and pop in the fridge for a couple of hours to set.
Just before serving, scatter over some fresh raspberries, then tuck in and enjoy!
Why not try serving with our delicious Gluten Free Cinnamon Shortbread Stars?