Here is a decadent dairy-free and egg-free chocolate mousse! The secret ingredient? Aquafaba! Aquafaba is the liquid or brine found in a can of cooked chickpeas. This underappreciated liquid is pure gold when it comes to replacing eggs in a recipe. It’s easy to use, inexpensive and adds airiness to recipes in the same way whipped egg whites would. And oddly enough, it does not taste like chickpeas when appropriately utilized.
2/3 cup Aquafaba cup beans, chickpeas canned
1 teaspoon apple cider vinegar, raw
1 tablespoon maple syrup, dark
2 teaspoons cocoa powder, natural
100g, melted and slightly cooled chocolate bar, darknessShop this recipe
2/3 cup aquafaba drained from a 398 ml of cooked chickpeas
1 tsp apple cider vinegar
1 tbsp maple syrup
Pinch of salt
2 tsps cocoa powder
100 g dark chocolate, melted and slightly cooled
1. Using hand or stand mixer, whip aquafaba with apple cider vinegar and salt until stiff peaks form, about 10 minutes.
2. Add in maple syrup and whip again. Fold in cocoa powder, and dark chocolate.
3. Divide between 2 large bowls or 4 smaller ones. Leave to set in the fridge for 2 hours. Top with coconut yogurt, grated chocolate and cinnamon.