[Editor’s note: In October we shared one of our favorite uses for aquafaba; this week, EatOrToss is thrilled to share a guest post from Brittany Meyer, who has found a way to combine her chickpea roasting habit with whipping up some vegan chocolate mousse.]
A nearly life-long ovo-lacto vegetarian, I happily use milk and eggs in my recipes. But when EatOrToss mentioned I should be using the brine from my canned chickpeas to make vegan desserts, I was intrigued. Aquafaba, or the brine that you normally throw away when you drain chickpeas or other canned beans, has been a darling of vegan chefs for years. From a general egg replacer, to the main ingredient in vegan chocolate mousse, ice cream, and macaroons, I’m trying to find something aquafaba can’t do. Even fancy mayonnaise company, Sir Kensington’s, is on the aquafaba train. Since I already roast about three cans of chickpeas a week for my weekday snack, I decided to try a chocolate mousse along with my chocolate covered and Indian-spiced basic snack. Nothing will go to waste!
Canned Chickpea Double Duty: Conjure vegan snacks and chocolate mousse from two humble cans of chickpeas.
This recipe will give you chickpea snacks for a week of light office snacking, and enough chocolate mousse for several rich and fluffy dessertsPrint