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 (BPA-free)
- 1/4 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- Rice malt syrup
- 180 g 70-85% dark chocolate pieces
Place chickpea cans in the fridge for at least 4 hours prior to making your chocolate mousse.
Slowly melt chocolate over a bowl of boiling water. Let melted chocolate cool to room temperature.
Strain chilled chickpea water into a clean bowl (or Thermomix). Allow all the liquid to drain. Rinse and store chickpeas in the fridge for another recipe!
Add apple cider vinegar and vanilla extract.
Using egg beaters (or a Thermomix butterfly), whip until the mixture forms soft peaks. Anywhere from 4 to 10 minutes. The mix should be quite stiff (not runny).
With the beaters running, drizzle small amounts of rice malt syrup. Taste. Adjust the sweetness to your liking :)
Beat again, this time slowly drizzle the melted chocolate into the mix. Don't be concerned about the volume dropping a little.
Pour mixture into bowls or glasses. Refrigerate for at least 3 hours prior to serving. Enjoy your delicious (aquafaba-based) vegan mousse!