Blog
7th September, 2018
Chocolate Mousse – a recipe from The Occasional Vegan
This weekend you’ll find Sarah Philpott at the Cardiff Book Festival chatting to fellow vegan cook Gaz Oakley. While you wait for the event, why not whip up some of Sarah’s delicious chocolate mousse? Believe it or not, this recipe uses chickpea water in place of cream – and miraculously you can hardly tell the difference.
Tip: ‘I find that cheap supermarket dark or plain chocolate works well here as it’s usually higher in sugar.’ – Sarah
Chocolate Mousse
If you fancy a sweet treat or if you’re cooking for friends and need a quick dessert, you can make this quickly and leave it to set in the fridge while you’re eating dinner. The surprise ingredient here is chickpea water, also known as aquafaba. It might sound crazy but it acts in the same way as egg whites and gives you a light and fluffy mousse. You really should give this a try because it’s truly delicious.
Ingredients
– 150g dark chocolate
– A dash of plant milk
– 120ml chickpea water
– 1 tsp vanilla extract
– A pinch of sea salt (optional)
Directions
Carefully place a heatproof bowl over a pan of boiling water and add the chocolate and plant milk and stir gently until melted. Remove the bowl from the pan and set aside to cool slightly. If you have a microwave, heat the bowl on a medium power at 60-second intervals until melted.
Pour the chickpea water (one can should give you about 120ml water and you save the chickpeas for cooking something else) into a large bowl and whisk vigorously for 15 minutes, or until you have stiff peaks.This requires a strong wrist although you can use an electric whisk if you have one.To check if you have said stiff peaks, tilt the bowl slightly – if the water runs down the edge, you need to whisk more.When stiff, fold in the chocolate mixture then add the vanilla extract and the salt and stir well.
Pour into glasses or ramekins and leave in the fridge to set for at least an hour.
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