This is likely the EASIEST recipe that I’ve ever created, and arguably also one of the best desserts I’ve ever eaten. I’ve always been a fan of chocolate mousse, ever since my first taste over a decade ago at the recently closed Patisserie Gâscogne.
I made it daily when I worked as a pastry chef at a Montreal resto, and it quickly became one of their best-selling desserts. However, that version was loaded with 35% cream. Rich and decadent, yes, but not so nice on the tummy for those of use who are lactose-intolerant.
Now, I’ve come up with a waistline-friendly, 2 ingredient SUPER easy vegan option that is arguably just as decadent, without the tummy aches or the added fat that cream can bring. The secret ingredient? Aquafaba.
For those of you not familiar with the lingo, aquafaba just means the water from your can of beans (usually chickpeas.) WAIT, WHAT?! You may be thinking. “I don’t want no beans in my chocolate!” Just breathe and relax. You need to trust me on this one. This isn’t that black bean brownie that your enthusiastic co-worker insisted that you eat because you totally can’t taste the beans (Newsflash Barbara, I tasted the beans.) Aquafaba, when properly prepared, ultimately takes on the flavour of whatever it is mixed with – in this case, that flavour is delicious chocolate. It has similar properties to eggwhites, which makes it a great vegan egg substitute in meringues and macarons. t’s quite revolutionary in the vegan baking world, with new books coming out often.
Check out my aquafaba cookbook recommendations here and here!
So, let’s get to the fun part – whipping it up! It really is magical. Drain a can of chickpeas, reserving as much liquid as possible. Pour the liquid into your stand mixer and turn it on. After about 5 minutes, you’ll have soft peaks. Go a little bit longer, and you’ll have stiff ones.
**It is very important, much like with whipped eggwhites, that you use it immediately after beating to make your recipe. If you don’t, it will deflate and separate, which is never fun.**
