Have you ever wondered what to do with the leftover water from a can of chickpeas? Here’s a sweet idea that will seriously blow your mind. Aquafaba, or chickpea water can be used as an egg white substitute. Try this vegan, gluten free recipe for aquafaba chocolate mousse!
Aquafaba Chocolate Mousse
The liquid of 1 can of chickpeas (around 125ml)
1/2 cup dark chocolate (good quality) – melted
1-2 tsp of stevia or confectioner’s sugar
A pinch of salt
Melt chocolate in a bowl placed over a pot of simmering water
Beat the chickpea liquid using an electric mixer until peaks form and you have created a meringue
Add the stevia and salt to meringue mixture
Gently fold in the chocolate using a spatula (make sure it has cooled down)
Separate into ramekins and place in the fridge for 2-4 hours
After the chocolate mousse has set, top with fresh berries and whipped cream
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