Home Plant Based Food Rework Chickpea Water into Chocolate Mousse

Rework Chickpea Water into Chocolate Mousse

Rework Chickpea Water into Chocolate Mousse


Whereas it could not sound very appetizing, chickpea water—additionally referred to as aquafaba—is a secret weapon if you need to whip up velvety vegan desserts. We frequently pour the liquid from canned chickpeas down the drain, however this neglected ingredient could be the important thing to creating unexpectedly decadent treats. “I first realized in regards to the magical energy of aquafaba by testing a recipe for meringue cookies,” says plant-based chef Carleigh Bodrug, who has drawn greater than 4 million followers on Instagram together with her artful low-waste recipes. “Shockingly, if you whip up aquafaba, it develops stiff peaks identical to whipping egg whites.”

Bodrug’s extremely anticipated second cookbook, Plant You Scrappy Cooking, focuses on zero-waste recipes that use hidden gems in your pantry (like aquafaba) to create healthful vegan meals. “I’ve about 25 recipes earmarked as ‘kitchen raid meals’ the place you should utilize nearly any bean, grain, or vegetable to assist individuals cut back meals waste,” says Bodrug. “The brand new e-book additionally has a ‘Have This, Make That’ visible index at first of the e-book, which permits customers to peruse a few of the mostly wasted meals (like bread) and correspond them with recipes all through the e-book!”

One of many standout recipes from Plant You Scrappy Cooking is a creamy, dreamy chocolate mousse that makes use of the silky clean properties of whipped aquafaba. “You may bake up [whipped aquafaba] to make pavlova or meringue cookies, so I assumed it might make a superb chocolate mousse,” says Bodrug. “I attempted folding in melted chocolate sooner or later and was completely blown away by the outcomes. It created the creamiest fluffy mousse with such restricted substances. It’s completely liquid gold.” 

Should you’ve by no means labored with aquafaba earlier than, this recipe will change the best way you have a look at a can of chickpeas and switch you right into a scrappy cooking famous person!

Aquafaba Chocolate Mousse Recipe

Bodrug’s decadent concoction, dubbed “Mousse on the Unfastened,” could be present in Plant You Scrappy Cooking alongside dozens of different scrumptious plant-based recipes. We suggest selecting no-salt-added or low-sodium canned chickpeas to maintain the sodium depend in verify. If you wish to add a bit further pizzazz to your chocolate mousse, Bodrug suggests sprinkling some berries, flaky sea salt, or cacao nibs on high of every serving. 

Makes: 4 servings  Cook dinner Time: 25 minutes


  • 5 ounces vegan darkish chocolate, 75% or larger
  • 1 (15-ounce) can no-salt-added chickpeas 
  • ½ teaspoon cream of tartar
  • Non-obligatory toppings: selfmade or store-bought vegan yogurt or whipped cream; fruit of selection, akin to raspberries


  1. Utilizing a double boiler, soften the chocolate till clean. (Alternatively, in a microwave-safe bowl, soften the chocolate in a microwave in 5-second increments.) As soon as melted, put aside to chill.
  2. Drain the can of chickpeas (setting them apart for an additional recipe), capturing the aquafaba in a big bowl.
  3. In a bowl, mix ½ cup of the aquafaba and the cream of tartar. Utilizing a handheld mixer or a stand mixer fitted with the whisk attachment, beat till the liquid begins to foam, for five to six minutes.
  4. Hold mixing till the meringue types stiff peaks. It’s best to be capable of elevate the whisk and have the meringue follow it. This may take about 10 minutes.
  5. Utilizing a spatula, gently fold within the chocolate, a tablespoon at a time (don’t overmix right here, which might deflate the meringue) till it’s fully blended in. Switch to jars and refrigerate in a single day or till agency. Take pleasure in topped with vegan yogurt and recent fruit.

For extra tips about remodeling leftover substances and lowering meals waste, try Scrappy Cooking, out April 9. And make sure to try Bodrug’s characteristic within the spring 2024 problem of Forks Over Knives journal, on newsstands now!



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