Rita’s blog for lovers of real food
7th June 2020
This is the surprise recipe success of the year: a feather-light chocolate mousse without an egg white in sight. I’d been meaning to try chick pea water for ages but wasn’t convinced it would work as a substitute for egg white. But it does. It whips up into a fluffy cloud of air to make the lightest, bubbliest mousse ever. This recipe uses the liquid from one tin of chick peas, otherwise known as aquafaba, to make four small ramekins of mousse. You’ll need a stand mixer with a balloon whisk as it takes a lot of beating on a high speed setting.
Don’t waste those chick peas! Head over to my spiced chick peas curry recipe.
The lightest mousse you’ll ever taste
Aquafaba drained from a tin of chick peas (about 130ml)
1/4 teaspoon of cider vinegar
1-2 tablespoons of cacoa powder
80-100g of dark chocolate (70% or more cocoa solids)
flaked sea salt to sprinkle (optional)
Seasonal berries to decorate e.g raspberries, blackberries, blueberries or strawaberries
What to do:
Break the chocolate into a heatproof bowl and simmer over a pan of water until the chocolate has melted. Remove the bowl from the pan and put aside to allow the chocolate to cool.
Meanwhile, tip the aquafaba and cider vinegar into the mixer bowl. Attach a balloon whisk and beat the aquafaba on a high setting until you have a stiff white mixture that resembles meringue. This can take ten minutes or more.
Tip the cooled chocolate into the bowl and carefully fold it into the meringue with a metal tablespoon. Next, fold in the cacoa powder. You’ll have a silky, velvety mixture ready to spoon into serving dishes. I served it in my vintage Royal Worcester ramekins (see the picture above). The mousse would also look attractive in china teacups or glass tumblers.
Decorate with sea salt, berries or chocolate curls.
Use those chick peas in my spiced chick pea curry recipe!
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