Aquafaba is the liquid from a can of chickpeas or beans. The stuff we usually pour down the sink! I use the aquafaba liquid from a strained can of chickpeas in water as the base for my mousse. When whisked with an electric whisk, the Aquafaba froths up to form a white, peaked, meringue-like mixture. The resulting mousse is less dense and lighter than when made with eggs, with a deliciously bubbly texture.
Vegan Chocolate Mousse
Ingredients (makes four small ramekin dish portions)
Aquafaba from one can of drained chickpeas in water
100g of vegan dark chocolate (I used Beech's 55% dark chocolate)
1/2 tablespoon maple syrup (to sweeten if required)
Melt the chocolate in the microwave on medium power. Use short bursts until thoroughly melted.
Allow to cool a little.
Whisk the aquafaba until thick meringue-like peaks form.
Add whisked aquafaba into the melted chocolate and fold with a metal spoon.
Fold in maple syrup.
Pour into bowls and put in the fridge to set for a couple of hours.
Serve with a rosette of soya cream on top and decorate with a strawberry.