Lol I'm literally still blown away. Have you heard of aquafaba? It is my all-time favourite thing right now!!!! Up until 3 hours ago I did not realise there was a vegan substitute SUPERIOR (yes that's right) to egg whites. Aquafaba is incredibly stable. A lovely ingredient to deal with! :)
Please ensure all equipment is grease free prior to making your mousse.
- 2 x 400 g cans salt-free chickpeas
- 1/4 tsp apple cider vinegar
- 1 tsp organic vanilla extract
- 2 Tbsp - 1/3 cup organic raw caster sugar or coconut sugar
- 170 g 85% dark chocolate pieces
Place chickpea cans in the fridge for at least 4 hours prior to making mousse.
Slowly melt chocolate over a bowl of boiling water. Let melted chocolate cool to room temperature.
Strain chickpea water into Thermomix bowl. Allow all the liquid to drain. Rinse and store chickpeas in the fridge for another recipe!
Add apple cider vinegar, vanilla extract and 1/2 tablespoon of sugar.
Insert butterfly. Whip 4-5 mins/speed 3.5. The mixture should have quadrupled in size and formed soft peaks (the mix should be very stiff). Mine was touching the Thermomix lid :)!
With blades running speed 3.5 add the remaining sugar. Adjust to your liking :)
Scoop out 1/4 of the beaten aquafaba mix and slowly fold into your cooled melted chocolate.
With blades running speed 3 slowly add the chocolate mix. Don't worry about the mix dropping in volume. It will still turn out light and fluffy!
Pour mixture into bowls or glasses. Refrigerate for at least 3 hours prior to serving. Enjoy your delicious (aquafaba-based) vegan mousse!