Chickpea & chocolate mousse

desserts
Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free

Aquafaba is the name for the whitish-yellow viscous water that surrounds the chickpeas in the tin. The liquid is usually poured away, however today I'm going to show you how to transform this by-product into an incredibly light and airy chocolate mousse.

Lara - Vanillacrunnch

Ingredients

for 4 person

Mousse
1 tin chickpeas (approx. 400 g)
120 g dark chocolate, cut into pieces
2 tbsp agave syrup
To serve & decorate
1 tin coconut milk (400 ml)

How it's done

Mousse

Drain the chickpeas, retaining the liquid (aquafaba). (Cover and refrigerate the chickpeas and use them later for a salad or hummus, for instance). Pour the aquafaba into the blender and beat until a white, snow-like consistency is reached. Melt the chocolate in a bain-marie, stir in the agave syrup. Using a wooden spoon, carefully fold the chocolate into the aquafaba snow.

To serve & decorate

Place the coconut milk in the fridge overnight. Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the chocolate mousse into glasses, decorate with the coconut foam. Refrigerate for at least 1 hr.

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