Aquafaba is a whipped mousse made from the liquid leftover from cooked or canned chickpeas. It doesn’t get much closer to zero-waste cooking than this! There is no noticeable bean flavour and giving it the chocolate mousse treatment makes it a great dairy-free dessert.
- Reserved liquid from 1 can of chickpeas
- Pinch of cream of tartar (optional)
- 5 oz chocolate (no higher than 60% dark chocolate)
- 1.5 tbsp. sugar
- 1 tsp vanilla
Melt chocolate in the microwave, in 30 second increments, stirring each time, or over a double boiler. Once melted and smooth, set aside to cool.
Using an electric hand mixer or stand mixer, beat the reserved chickpea liquid and cream of tarter (if using) on high until stiff peaks form.
Add vanilla and sugar and beat to combine.
Fold in the melted chocolate until smooth and fully incorporated.
Spoon the mousse into cups or bowls and chill in the fridge for at least 1 hour and up to 12.
Inspired by these recipes: