Aquafaba chocolate mousse

Name: Aquafaba chocolate mousse
Total time: 4500 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 (400 g) tin chickpeas; 1 teaspoon lemon juice; 1 dessert spoon caster sugar or truvia; 150 g dark chocolate, broken into chunks (we used Bournville dark chocolate with orange pieces); grated chocolate to garnish

Susy Wall @singing_chef

West Midlands, UK

I hate throwing things away, especially anything food related. So, I thought I'd jump on one of the latest band wagons and have a go at aquafaba mousse. My youngest daughter found the basic recipe for this mousse in her latest National Geographic magazine! This is the first attempt so it's not really groundbreaking in terms of taste or flavour - it's more an experiment! Look out for adaptations if it's a hit.

#MyCookbook

Susy Wall @singing_chef

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Ingredients

15 minutes plus 1hr chilling

4 servings

1 (400 g)tin chickpeas
1 teaspoonlemon juice
1dessert spoon caster sugar or truvia
150 gdark chocolate, broken into chunks (we used Bournville dark chocolate with orange pieces)
grated chocolate to garnish

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Steps

15 minutes plus 1hr chilling

1

Drain the chickpea liquid into a large jug. Set the chickpeas aside for another recipe (maybe try my favourite tabbouleh?!)
2

Break the chocolate into chunks and melt. We do ours carefully in the microwave in 30 second sessions on medium. Stir it every time - it shouldnt take much longer than 3 lots of 30. You could use a bain marie if you prefer.
3

Whilst the chocolate is cooling, add a teaspoon of lemon juice to the chickpea liquid. If you like a sweeter taste or are using very dark chocolate, add a dessertspoon of sugar now.
4

Use an electric whisk to whisk the liquid. This will take about 10 minutes, longer if you have a hand whisk. You'll know when it's ready when the mixture is really stiff. (We actually turned ours upside down carefully and it stayed in the jug! Make sure you do this slowly though or you might have a mess on your hands!)
5

Now add the slightly cooled chocolate to the jug and gently fold into the aquafaba. It will lose some of its volume but it shouldn't become too runny. Make sure all the chocolate is fully incorporated.
6

Pour the mousse mixture into 4 glass bowls, ramekins or cups. Freeze for at least an hour before eating. You can chill these in the fridge but you won't get such a firm mousse.
7

When ready to eat, remove from the fridge 5 minutes or so before eating and serve with some grated chocolate on top. You could top with whipped double cream if you like but we preferred to keep them as healthy as possible (and vegan if you use vegan chocolate instead)