An easy and quick vegan chocolate mousse recipe using… chickpea water. This may sound weird but the result is nothing else but impressive. The fluffy texture of the mousse is amazing. And it’s quicker to set in the fridge than a regular chocolate mousse. The chickpea water actually doesn’t taste much so the mousse has an intense chocolate flavor that can be twisted with a toasted sesame taste. And finally, only four ingredients are needed to keep it simple which is always nice. So it’s all good reasons to crave for it and add it right away to your favorites.
Ingredients (4 servings):
150g chickpea water
170g dark chocolate 65%
1 tablespoon of almond oil (or toasted sesame for a more intense taste)
1 tablespoon of maple syrup
In a large bowl (or a robot), whisk the chickpea water until firm (this takes approx. 5 minutes to get a good result, it will not look as firm as egg whites). Add the maple syrup and whisk again for few seconds.
Melt the dark chocolate using a double boiler. When melted, add the almond oil and mix gently using a spatula. Pour in a bowl. Add 1/10 of the chickpea mousse into the melted chocolate. Mix it well and gently. Then, add it into the chickpea mousse and mix gently until homogeneous. Pour into 4 individual recipients. Let set in the fridge for at least 45 minutes.