Chocolate Mousse is just the start
This is a very surprising recipe. Not only is it surprisingly quick and easy, surprisingly delicious and surprisingly cheap to make. The main ingredient (apart from chocolate) is unbelievably surprising…….(obviously if you haven’t heard of this already)…..CHICKPEA WATER! Here is a great recipe for a Dairy free/Vegan Chocolate Orange Mousse using Aquafaba.
Waste not , want not!
Aquafaba, this is the name for the viscous water in which legumes seeds such as chickpeas have been cooked. Now obviously you can cook your chickpeas yourself and use the water in which it is cooked….or you could open a can of Chickpeas and drain the water….much easier! I’m sure you have countless recipes that you can use Chickpeas in (if you don’t then let us know here at The Urban Canteen and we’ll be happy to give you some ideas), now you can use the water that I am SURE you usually drain into the sink for a delicious dessert…..happy days!
Not just Mousse
I haven’t tried all of these recipes, but give me time because I can assure you, I am hot on the Aquafaba trail and I will be consuming huge quantities in the near future. I haven’t been this excited over something in a long time and am intrigued to see how all these recipes turn out, so stay tuned. Aqufaba is basically an egg white replacement, so anything that you usually use egg whites in, you can substitute Aquafaba with. Meringues, Mousse, Cakes, Cocktails, Mallow.
If you have never heard of this, then it seems like a joke when I say “use Chickpea water to make a meringue or Chocolate Mousse”. But I am sooooo serious. Once the Chickpeas have been drained, whisk the water so they foam up just like egg whites.
Today the recipe is going to be for a Chocolate Orange Mousse. Once I have perfected other recipes, there will be other posts…I guarantee it! You’ll be blown away at how easy this is. What I really love about this is that you are effectively using waste from another product.
- The liquid from 1 tin of drained chickpeas
- ½ cup of vegan (dairy free) dark chocolate
- Zest of 1 Orange
- teaspoon of Vanilla essence
- 1 teaspoon of Agave Syrup (or any other sweetener of your preference)
- So you’ve drained your chickpeas and have the water in a large bowl (you’ll want to put them in a larger bowl as they will foam up just like egg whites). Whisk them for 5 minutes to make sure the Aquafaba has foamed up and that it is fairly firm. Just fold through the mixture with a spoon to make sure you have got all the mixture and that there isn’t more liquid underneath the foam.
- Melt your Chocolate and let it cool, you don’t want to put it into your whisked Aquafaba hot.
- Once the Chocolate has cooled slightly, pour it into your whisked Aquafaba along with the Vanilla essence, zest and Agave . Fold the mixture gently with a metal spoon, making sure you don’t knock out all of the air (the mixture will get slightly thinner but will still be a thickened batter like mix).
- Pour into your glasses, moulds or whatever you are serving them in and refrigerate for 2 hours. The mixture will set quite firm. Check it after 90 minutes. If it has set as hard as you would like then it is ready to serve. But if it is still slightly loose then leave it in the fridge to set a little longer.
As always guys, if you have any questions regarding this post or any other then get in touch. Or if you have any other totally unrelated questions for us here at The Urban Canteen, don’t be a stranger. You can reach us here or via our instagram page (link on our home page). Thanks for reading and we hope you enjoyed it.