I think some of us just might divide time into two categories: after we learned that the liquid in canned beans had miraculous properties, and before, when we (the horror!) dumped it down the sink without a second thought.
That liquid, known as aquafaba (a fancy-sounding word that humbly translates to “bean water”) can do all sorts of kitchen magic tricks. First and foremost, it functions as an egg white substitute. Whip a small, murky puddle and in minutes you’ll have a mountain of white fluff. Add chocolate and let it set and before long you can enjoy delicate chocolate mousse (read on for how to do that!).
Aquafaba can also save your soup. If you need more broth, or want a thicker broth or just want a little more something, pour in the bean water! Devotees turn aqaufaba into mayo and meringues, and more. There is even a Facebook group dedicated to aquafaba experimentation, and a website soliciting donations for further chemical analysis of this beany super water.
For now, let’s start with my go-to: Aquafaba Chocolate Mousse. And this one comes with a little disclaimer. I’m still perfecting this recipe, so if you find a way to improve it let me know! The ongoing challenge is maintaining an even texture (i.e. zero separation, equal mixing) while it’s setting in the fridge. I’ve gotten mixed results on the texture, though I guarantee that it always tastes great!Print