I seen a recipe on Gray Street Casbah Recipes Facebook page that I had to try out. It is so unconventional and the key ingredient is something that one would normally throw away. What is this magical ingredient… Aquafaba (bean water).
The chocolate mousse recipe was posted by Soemaya Louw and has very few ingredients. Although new to me, aquafaba is often used by vegetarians as a replacement for egg whites as it has similar thickening and binding properties. There are many recipes that use aquafaba such as meringues, mayo, butter, cheese and macaroons to mention a few.
Chocolate mousse ingredients:
1 can of drained chickpea water – about 2/3 cup of the liquid
1/4 tsp cream of tarter
1/4 cup of sugar
150g dark chocolate – I used a slab of Bubbly as I had no dark choc
- Add the bean water (aquafaba), sugar and cream of tarter and whip till stiff peaks. About 6- 10 minutes.
- Melt the chocolate (in the microwave or in a bowl over simmering water. Let cool slightly) and fold it into whipped mixture. The mixture will deflate by about half.
- Spoon into desired serving glasses and let set for about 1 hour.
- I spiced up the recipe slightly, as I added crushed Romany Creams biscuits to add some crunch.
- Decorate with fruit (optional).