09 July 2015

Vegan Chocolate Chip and Peanut Butter Mousse made with Chickpea Water (Aquafaba)

Vegan Chocolate and Peanut Butter Mousse

When I heard about the miraculous properties of chickpea water I was really excited. There are so many ways it can be used for sweet vegan treats.

So why chickpea water?

Chickpea water is almost tasteless but whips up like egg whites, so you can use it to make meringues, mousse, cakes and marshmallow fluff. Amazing!



I was planning to bake a cake using whipped up chickpea water (or aquafaba as it is also known), but then I saw the most amazing magic chocolate mousse over on my good friend Kellie's blog Food to Glow. It looked so delicious, I couldn't resist trying that first. I added peanut butter and dark chocolate chips to my mousse. Wowee!

It really does work and you'd never guess they were made with anything other than egg whites.

Oh the possibilities!


RESULT: One happy vegan husband and one happy little boy who couldn't tell the difference.
 
On a side note, the first time I melted the chocolate I added maple syrup to add sweetness to the dish and the chocolate seized so I ended up sweetening the mousse using icing sugar à la Kellie. 

However all was not lost as the seized chocolate made a nice little batch of super quick sneaky chocolate truffles for one. A great late night treat when you have that chocolate craving. Happy days! 

Yes I've been holding onto this recipe that long!


print recipe

Vegan Chocolate Chip and Peanut Butter Mousse made with Chickpea Water
Who knew chickpea water would whip up like meringue, instantly becoming a fabulous vegan alternative to eggs in recipes. Recipes like this rich chocolate chip and peanut butter mousse. Grab a spoon and dig in!
Ingredients
  • 400g tin chickpeas, drain the water to use in this recipe and reserve the chickpeas for another dish
  • 100g dark chocolate
  • 2 tsp icing sugar
  • 1 tsp vanilla extract
  • 100g dark chocolate chips
  • 3 tbsp peanut butter (or more if you like)
Instructions
1. Melt the chocolate in a bain marie (a bowl high over a pan of gently simmering water). 2. Whisk up the room temperature chickpea water (with vanilla) until you have soft peaks, then add the icing sugar and whisk a little more.3. Fold the cooled chocolate into the meringue, then fold in the chocolate chips.4. Fill 3 to 4 glasses with chocolate mousse and add a dollop of peanut butter to each glass.5. Chill until required.6. Enjoy!
Details
Total time:
Yield: Makes 3-4 glasses of mousse

30 comments:

  1. Oh my goodness these do look amazing!

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    1. Thanks Sarah they were. Such a nifty ingredient.

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  2. and i thought chickpeas were just in salty sugary water, clearly not!

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  3. Looks great - am sure aqua faba will be great for cooking for G. I have tried the meringues with great success but am still experimenting with it in baking. It is so bizzare to see it whip up. I need to try chocolate mousse - does the peanut butter add much to the texture or is it just about taste (we have a peanut allergy in the household but I can use other nut butters)

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    1. I know it is quite amazing. I really must experiment more. I added peanut butter to give the contrast of sweet and salt, plus a change of texture as I used crunchy peanut butter, but any nut butter would do if it is slightly salty.

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  4. Wow .... what a revelation, I'm definitely giving this a go. Thanks. Oh and the amount of chickpea water I've thrown away in the past ..... what a waste!!

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    1. I know, I was thinking that too Sue. Who knew?

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  5. LOVE your spin on the chocolate mousse idea. Really a great addition to this growing tranche of aquafaba posts: my daughter adores peanut butter. Thanks for the link to my magic chocolate mousse recipe, too. Much appreciated. A perfect no-waste recipe.

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    1. Thanks Kellie, I was totally inspired when I saw your mousse and it was such a success.

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  6. Oh my, this looks absolutely delicious and I can't wait to make hummus again so I can save the liquid and make a mousse. I'm thinking white chocolate and salted caramel... Mmmmm...

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  7. I've tried this recently and it is AMAZING. How on earth did someone figure out that it makes marshmallow/meringue. I love your recipe with pb!

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    1. I know, to both. I am interested in how they made the masrshmallow fluff too. Thanks Kate :)

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  8. It is an amazing thing, I keep meaning to try it out. Your mousse looks great, would love to see a cake made with it.

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    1. Thanks Janice, I have a plan for that. Was going to try a cake first, but I was distracted by Kellie's mousse!

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  9. This looks sooooo good! I've been meaning to try something with aquafaba for ages, you might have just inspired me! Looks gorgeous :)

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  10. So clever and looks really delicious. Must try this.

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  11. Chick pea water - I have never heard of this before - looks like it will really be useful in whipping desserts!

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    1. It's really useful, that and coconut milk are a real breakthrough in vegan desserts.

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  12. That is crazy!!!!! Who would have thought??!! Fab!

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  13. This is actually one of the things on my to do try list.

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  14. Gosh, who knew? I'm completely intrigued! Lovely recipe

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  15. I keep on buying cans of chickpeas to try this out and then forget to make something with the brine. Love your variation on the mousse, Jac. :)

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  16. I added vanilla to the melted chocolate and it seized. Perhaps I should whisk the vanilla into the chickpea liquid next time? Did anyone else have this problem?

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    1. Yes this has happened to me before too, I think it must be to do with the temperature, so it is just luck. Adding it to the aquafaba is a good idea, I'll add a note. I hope you didn't throw the seized chocolate away. I had the same problem adding maple syrup and made sneaky truffles.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x