A light and fluffy vegan mousse to equal any other! The secret is aquafaba — the liquid from a tin of chickpeas — which whips into a meringue just like egg whites. Patience with the beating is the only skill you need.
Prep: 15 minutes
Cook: 10 minutes
Serves: 12
Ingredients
- 125 ml aquafaba (drained liquid from a tin of chickpeas, red kidney beans, or borlotti beans)
- 125 ml caster sugar
- 85g slab dark Aero chocolate
- Fresh fruit, biscotti, or accompaniment of your choice for serving
Method
- 1Drain a tin of chickpeas and measure 125 ml of the aquafaba (the drained water).
- 2Beat the aquafaba with a handheld electric beater until soft peaks form. This takes a seriously long time, but don't give up.
- 3Slowly add 125 ml caster sugar while you keep on beating until stiff and glossy.
- 4Melt the dark chocolate in a double boiler (or a mixing bowl over simmering water).
- 5Fold the melted chocolate into the meringue, taking care not to flatten the fluff — leaving a few streaks of chocolate showing adds interest.
- 6Scoop the mousse into 12 serving bowls and refrigerate for at least 3 hours before serving.
- 7Serve with fresh fruit, biscotti, or any other accompaniment you wish.
Notes
Voilà — you have just saved 3 hens' eggs! The aquafaba from any plain tinned legume works. Red kidney beans and borlotti beans produce a slightly darker liquid that disappears into the chocolate.