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Chickpea Water Chocolate Mousse

Serves: Makes 6 servings

Ingredients:

  • 6 ounces 68% dark chocolate, chopped
  • 1 (15-ounce) can unsalted chickpeas
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla bean paste
  • Raw cacao nibs, whipped cream and flaky sea salt for serving (optional)


Procedures:

Scrap Used: Liquid Drained from a Can of Chickpeas, or "Aquafaba"

Chickpea water is a vegan baking hack. When whipped, it mimics beaten egg whites and is just as versatile. In lieu of eggs traditionally used in chocolate mousse, the chickpea water is beaten and folded into dark chocolate. Served on its own, this 5-ingredient recipe is vegan, gluten free and grain-free.


Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl to cool slightly.

Drain chickpeas, reserving liquid. This should yield about 3/4 cup liquid. Place liquid in the bowl of your KitchenAid Artisan Series Stand Mixer and add cream of tartar and salt. Mix on low, increasing speed until soft peaks form, about 3 minutes. Transfer to a large bowl and whisk in vanilla and any optional mix-ins.

Stir about ⅓ of the aquafaba into the chocolate. Gently fold the remaining ⅔ into chocolate in two batches. There may still be a few streaks of aquafaba.

Divide the mixture into 6 small ramekins or mason jars. Cover with plastic wrap and refrigerate for at least 2 hours. Top with cacao nibs, whipped cream and sea salt before serving.

by Joel Gamoran, Sur La Table National Chef

These Are Perfect For This Recipe

Sur La Table Double Boiler

Stars: 5.0

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Our efficient double boiler delivers the gentle heat needed for melting chocolate and making custards, fruit curds, or delicate sauces. Durable stainless-steel construction is compatible with any stovetop heat source, including induction. Volume markings... More About Sur La Table Double Boiler »

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Madagascar Pure Vanilla Bean Paste, 4 oz.

Stars: 4.8

Nielsen-Massey blends pure Madagascar vanilla with real specks from vanilla pods to create this versatile paste. Thanks to its thick consistency (similar to molasses), you can add more vanilla flavor without thinning out batters or sauces. Plus, it adds... More About Madagascar Pure Vanilla Bean Paste »

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