[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 desserts
Liquid from 1.5 cans of chickpeas (unsalted or low salt)
¼ tsp cream of tartar
½ cup sugar
2 oz good 65-80% vegan chocolate (melted)
½ tbsp. coconut oil
Quick instructions: Melt chocolate and mix with coconut oil. Set aside to cool. Whip the cream of tartar and aquafaba for 8-10 minutes, add sugar slowly. Fold the cooled chocolate/coconut oil mix into the aquafaba fluff. Let set overnight in the refrigerator. See below for more detailed step-by-step instructions and how to incorporate with the roasted chickpea recipe
Roasted Chickpeas (makes one batch of savory and one batch of sweet):
2 cans of chickpeas
4 oz good 65-80% chocolate (melted)
Garlic salt and spices to taste
Quick instructions: Wash the chickpeas and pat them dry. Spread on a cookie sheet. Cook at 400 degrees for 60-75 minutes until crispy. Cover in chocolate or sprinkle with olive oil and savory spices to taste. See below for more detailed step-by-step instructions and how to incorporate with the chocolate mousse recipe.
1. Preheat the oven to 400 degrees.
2. Strain the chickpeas and save the liquid.
3. Wash the chickpeas, coat in oil and spread thin on a cookie sheet. Put them in the oven for about an hour.
4. While the chickpeas are roasting, melt 4 oz. of vegan chocolate. You’ll use this for both recipes. I add some coconut oil so it will melt smoothly but still harden at room temperature.
5. Pour the liquid from one and half cans into a bowl. The other liquid can go in an airtight container for up to a week. You can also freeze it.
6. Add ¼ tsp cream of tartar and whip. Don’t be concerned if it doesn’t happen right away. On high speed, it took me about 9 minutes to get to stiff peaks. You can’t over whip aquafaba, so whip it up and whip it good!
7. After you get very stiff peaks, add ½ cup sugar a little at a time and keep whipping. If you don’t put enough sugar, the aquafaba may go flat; the sugar and the cream of tartar provide some stability.
8. Let the chocolate cool. If you put the chocolate in too hot or too quickly, it will clump up in the room-temperature whip and fall to the bottom.
9. Gently fold in the chocolate with a spatula a few tablespoons at a time. I drizzled and then folded.
10. Put the mousse into containers and into the fridge for at least 2 hours. YUM!
11. Remove the roasting chickpeas from the oven once they’re crispy (about 60 - 75 minutes).
12. Pour the remaining chocolate onto parchment paper and roll half of the crispy chickpeas in it. Let harden.
13. Take the remaining roasted chickpeas and stir with savory spices and a little olive oil.
Enjoy them all!