This is the most bizarre thing I’ve ever done in the kitchen — I am still astounded by the transformation chickpea water undergoes after 15 minutes of intense whipping. But I would never blog about this if I didn’t also think this were not completely delicious. This vegan chocolate mousse is SO tasty, SO light, SO satisfying. It’s kind of a miracle.
- When I cooked chickpeas with the intention of making mousse with the liquid, I didn’t do my usual brining, then cooking with seasonings method. Instead, I soaked the chickpeas overnight, then transferred them to the pot, soaking liquid and all and added a little more water to ensure they were covered by an inch or so. Then I simmered the chickpeas until they were cooked through, about 1 hour. I didn’t add any salt or seasonings. I stored the cooled chickpeas in their cooking liquid in the fridge for 2 days before I drained them, measured out 200 ml (about a cup) of aquafaba, and proceeded with the recipe.
- If you don’t care about keeping this recipe vegan, use any milk you’d like in place of the almond. I prefer Califia Farms almond milk. Most recently I made it with Oatly oat milk and loved it.
- Re chocolate and sugar: I think you need to make this once to gauge the ratio of sugar to chocolate, which will depend on the kind of chocolate you like. Every time I’ve made this, I’ve used a mix of what I’ve had on hand, all of which were in the 62%- to 70%-cacao range. In the most recent batch I used a part of a bar of Sharffen Berger, which was flavored with cacao nibs, which offered the nicest little bits of texture. Loved it.
- a scant cup (200 ml) chickpea water, drained from one 15-oz can (unsalted chickpeas is best) or measured from your own cooked chickpeas, see notes above
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup (36 g) confectioners sugar
- 200 g (7 oz.) dark chocolate (62% to 70% cacao)
- 1/3 cup (75 ml) almond milk, oat milk, or any milk you like
- Chocolate for shaving over top, optional
- In the bowl of a stand mixer, place the chickpea water, cream of tartar, salt and confectioners sugar. Beat on medium high speed for 10 to 15 minutes (or less), until tripled in volume. After the 15 minutes, the liquid should have tripled in volume, and it should be able to hold stiff peaks. Reference the photos above or the video.
- Meanwhile melt the chocolate and almond milk in a double boiler or in the microwave at 30 second intervals until the chocolate is all melted. Stir to combine the mixture, then transfer it to a large mixing bowl. It’s OK if the mixture is slightly warm, but it shouldn’t be hot.
- Fold the whipped aquafaba into the chocolate-almond milk mixture in batches—be delicate if you can. Transfer the chocolate mousse into small serving vessels, then transfer to the fridge to let the mousse set up — in about an hour it will start to set, but it’s best to let it set longer. Store in fridge.
- Shave chocolate over top before serving, if you wish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, French
Keywords: vegan, chocolate, mousse, homemade, aquafaba, chickpea, water,