This mousse is so unbelievably good and so very real! I still can’t get over it and still can’t believe that it actually worked and that I made a perfectly fluffy and airy chocolate mousse using… CHICKPEA WATER! It’s just crazy! Plants are amazing and powerful and they never stop surprising!
I used to make chocolate mousse quite often with whipped egg whites and I used to love it. I would have never thought (never ever!) that it would be possible to recreate this amazing consistency in a vegan version. But it is the same, if not better, fluffy, airy, light and creamy, beautiful dessert. I’m just still so shocked that I honestly don’t know what to say, I had to make it a few times just to check again and again if I wasn’t dreaming!
So here it is, perfectly fluffy vegan chocolate mousse made with just 2 ingredients. It will blow your minds!
Ingredients (serves 4):
- water from 1regular 400g tin of chickpeas (look for the most plain type possible, the ingredients should be just chickpeas, water and antioxidant)
- 3-5 tbsp icing sugar (optional)
- 150g good quality dark chocolate (I used Green&Blacks 70%)
- Start by slowly melting the chocolate in a water bath. When melted, take it off the heat and set aside to cool down a little.
- Open the tin and drain the water into a mixing bowl. It’s important that the bowl and all the utensils you use for mixing are completely grease-free, otherwise the water won’t whisk properly. Save the chickpeas for another use.
- Using electric hand mixer, whip the chickpea water until it’s completely stiff – like a good classic egg-based meringue. The best way to check whether it is stiff enough is to tilt or even inverse the mixing bowl; the mix shouldn’t move or slide on the walls of the bowl. Don’t worry if this doesn’t happen within the first 5 min, it takes a lot of time and patience, just keep whisking, it took me a good 15 minutes. When your chickpea water has reached the desired stiffness, you can add the icing sugar spoon by spoon and keep whisking for a few more minutes. You only need to do this if you prefer sweeter desserts as not adding the sugar won’t affect the texture of the mousse.
- Check your chocolate – it cannot be hot, it should be only slightly warm, almost room temperature. Gradually add the chocolate to the whipped water and gently fold it using a silicone spatula. As you start folding, the consistency will start changing and by the point you’ve added all the chocolate, your stiff mix will have more of a pourable consistency but don’t panic, it’s normal, it’s going to work!
- When all mixed together, pour the mousse into 4 small dishes and put in the fridge for at least 3 hours or preferably overnight. Store in the fridge up to 3 days.