Another day another easy dessert recipe! This vegan chocolate mousse is absolutely divine! Why? Because it's made with fluffly vegan "egg whites" called aquafaba. The liquid from canned chickpeas (and other canned pulses) contains a magic protein called aquafaba that mimics egg white in recipes like mayonnaise and aioli, meringues and even this amazing chocolate mousse – making it ideal for vegans, those with an egg allergy, or anyone who wants to save money and avoid food waste. Use the chickpeas to make hummus or in a salad. Check the label on the can to make sure there’s no salt in the brine – some brands are canned in a salty brine. *In collaboration with Beko*
- 1 cup/240 ml aquafaba (liquid from canned chickpeas)
- 2 Tbsp agave or maple syrup
- 170 g vegan dark chocolate
- pinch salt
- 1 tsp vanilla extract
Place chocolate in a medium heatproof bowl and set over a pot of simmering water, making sure the base of the bowl does not touch the water. Stir until melted and smooth. Allow chocolate to cool for 5 minutes.
While the chocolate is cooling, use an electric mixer or whisk to beat aquafaba and vanilla extract to meringue consistency, so it forms soft peaks when the whisk is lifted from the bowl (3-4 minutes). Beat in maple syrup or sugar.
Stir about a third of the meringue into the melted chocolate to loosen it, then gently fold in the remaining meringue. Divide between 4 small glasses, cups or ramekins and chill for at least 30 minutes to firm a little. Serve with raspberries or other berries if desired.
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