📝 About This Recipe
This miraculous dessert transforms the humble liquid from a can of chickpeas into a cloud-like, decadent mousse that rivals any traditional French recipe. By harnessing the unique protein structure of garbanzo bean brine, we create a stable, airy foam that folds beautifully into rich, melted dark chocolate. It is a sophisticated, allergen-friendly masterpiece that proves plant-based cooking can be just as luxurious as its dairy-filled counterparts.
🥗 Ingredients
The Chocolate Base
- 7 ounces Dark Chocolate (at least 70% cocoa, finely chopped)
- 1/4 cup Coconut Cream (the thick part from the top of the can)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
- 1/2 teaspoon Espresso Powder (to enhance the chocolate flavor)
- 1 pinch Sea Salt (fine grain)
The Aquafaba Foam
- 3/4 cup Chickpea Liquid (Aquafaba) (chilled, from one 15oz can of unsalted chickpeas)
- 1/4 teaspoon Cream of Tartar (essential for stabilization)
- 1/3 cup Superfine Sugar (added gradually)
Garnish and Finish
- 1/2 cup Fresh Raspberries (for tart contrast)
- 4-6 pieces Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Hazelnuts (toasted and crushed)
- 1 pinch Flaky Sea Salt (Maldon style for topping)
👨🍳 Instructions
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1
Place a medium glass or metal mixing bowl and your whisk attachments in the freezer for 10 minutes; a cold environment helps the aquafaba whip faster.
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2
Create a double boiler by placing a heat-proof bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water.
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3
Add the chopped dark chocolate and coconut cream to the bowl, stirring occasionally with a silicone spatula until the mixture is completely smooth and glossy.
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4
Remove the chocolate from the heat and stir in the vanilla bean paste, espresso powder, and a pinch of fine sea salt. Set aside to cool to room temperature (about 10-15 minutes). If the chocolate is too hot, it will deflate the foam.
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5
Strain the chilled aquafaba into your chilled mixing bowl, ensuring no bits of chickpea remain.
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6
Add the cream of tartar to the aquafaba. Using a hand mixer or stand mixer, begin whipping on low speed until it becomes frothy.
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7
Increase the speed to medium-high and continue whipping until soft peaks form, which usually takes about 5 minutes.
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8
With the mixer still running, add the superfine sugar one tablespoon at a time. This gradual addition ensures the sugar dissolves and the foam remains stable.
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9
Continue whipping on high speed until the mixture forms stiff, glossy peaks that stand straight up when the whisk is lifted. It should look like a thick marshmallow fluff.
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10
Take one large spoonful of the whipped aquafaba and stir it vigorously into the cooled chocolate mixture to lighten the texture.
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11
Gently fold the remaining aquafaba into the chocolate in three separate batches. Use a slow, circular motion with a spatula, cutting through the center and lifting from the bottom to preserve the air bubbles.
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12
Once no white streaks remain, spoon the mousse into individual ramekins or decorative glasses.
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13
Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set into its signature firm yet airy texture.
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14
Just before serving, garnish with fresh raspberries, a sprinkle of toasted hazelnuts, a leaf of mint, and a tiny pinch of flaky sea salt.
💡 Chef's Tips
Always use unsalted chickpea liquid to avoid a savory aftertaste in your dessert. Ensure your mixing bowl is completely grease-free; any residual oil will prevent the aquafaba from whipping. If your chocolate mixture seizes or becomes too thick, stir in one extra teaspoon of melted coconut oil to loosen it. Don't rush the cooling of the chocolate; if it's over 90°F (32°C), it will melt the air bubbles you worked so hard to create. Superfine sugar (caster sugar) is preferred over granulated sugar as it dissolves instantly into the foam.
🍽️ Serving Suggestions
Pair with a glass of chilled Oat Milk Latte or a dry Prosecco to cut through the richness. Serve alongside a plate of almond biscotti for a delightful crunch. Top with a dollop of whipped coconut cream for an extra layer of decadence. Dust with extra cocoa powder and a few shavings of orange zest for a citrusy twist. Enjoy as a light follow-up to a Mediterranean-inspired dinner of roasted vegetables and couscous.