Recently I made some chickpea brownies (please see earlier post) and I had recently spotted a group on facebook for something called Aquafaba (!!!), intrigued I joined the group and discovered aquafaba is actually the liquid from tins of beans / legumes (pretty much any bean and chickpeas). Wow I thought a way of using something that you chuck down the sink, I hate waste so I thought I would give this vegan egg substitute a try, little realising that I would actively start searching out recipes which used tinned beans / chickpeas just so I could experiment with the canning liquid.
My first success is with a delightfully tasty chocolate mousse, which has no earthy after taste what so ever and has pronounced delicious by all who try it, vegan or not. This recipe would also be great for people who have egg allergies too. The mousse is light and fluffy and keeps for a few days in the fridge.
What you need
- Juice from a tin of chickpeas
- 100g dark chocolate - melted ( good quality at least 70% )
- 1 tsp vanilla or coffee extract
- Cocoa nibs for decoration
What you do
- Whisk up the chickpea juice in a stand mixer bowl until the soft peak stage
- Add the melted chocolate and vanilla extract
- Whisk again, don't panic as you will loose volume
- Pour into ramekins
- Place in fridge for 3 -4 hours
- Sprinkle with cocoa nibs
- Serve to admiring friends and family.
Love this chocolate mousse and a great way of getting double the value from a tin of chickpeas:-) Thanks for a great frugal entry to #CreditCrunchMunch.
ReplyDeleteWhat a fantastic idea for an ingredient. I buy tins of mixed beans for a meat-free chilli and had never even thought that I might be able to use the liquid! Definitely a recipe to try very soon :-)
ReplyDeleteCan't wait to try this!
ReplyDeletehave made the aqua faba meringues, though my daughter has more luck than me, so will need to try this as well.
ReplyDeleteI have been meaning to play with aquafaba for a while, must make hummus for the chickpea water! Thanks for linking to #creditcrunchmunch
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