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!
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!
- 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)
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!
Yield: Makes 3-4 glasses of mousse