To make the Aquafaba:
- 1 cup dried chickpeas – Cooked in an Instant Pot for 15 minutes with 3 Cups of water – no soaking required (drain – the liquid is the Aquafaba – set the chickpeas aside for another use, like hummus)
¼ tsp cream of tartar
Drain your chickpeas and reserve the liquid – then you have aquafaba!
Place the liquid in a large mixing bowl to whip!
The trick to whipping aquafaba is using a hand mixer, or stand mixer, or food processor! Whisking it by hand takes quite a long time and does not produce as good of a result. The best trick is to add ¼ tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.
Whip your aquafaba to the desired thickness. It generally requires anything between 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. Do take your time and don’t be discouraged if it takes some time to reach stiff peaks.
Aquafaba Chocolate Mousse
- Food processor, hand mixer, or stand mixer
- Double boiler How to fake a double boiler - https://youtu.be/6BQ1N40lj3U
- 1¼ c aquafaba chilled (± 300ml)
- ½ tsp cream of tartar
- 1⅓ c bittersweet chocolate (± 200g)
- Melt the chocolate in a double boiler over medium heat, stirring occasionally
- Once melted, set aside and let it cool to room temperature
- Make aquafaba (see notes above the recipe)
- Fold the aquafaba into the chocolate mixture and portion into ramekin bowls, or cups
- Place into the refrigerator for 4-6 hours, best if left overnight
- Garnish as desired, and serve
We would love to hear your thoughts once you have tried the recipe…