You’ll never guess the key ingredient that makes this vegan chocolate mousse so light and fluffy. And no, it’s not avocado or coconut cream! This delicious 3 ingredient easy chocolate mousse is dairy free, gluten free and nut free!
I’ve tried more than a few vegan chocolate mousse recipes in my time. There have been recipes that use avocado, and those that use coconut cream, but none of them really had that light cloudlike quality that a good chocolate mousse should have.
This mousse though is light, airy and fluffy. Spoonfuls melt on the tongue and the key ingredient, that makes this magic happen might seem bizarre, but, believe me, it really does work.
The secret ingredient is the liquid drained from a can of chickpeas. Yes, you read that correctly, chickpea water! Chickpea water, otherwise known as aquafaba, has been hitting the news of late, and I’ve spent the last few weeks playing with it, to see what it can do, and I have to admit, I’ve been pretty impressed. So when I was asked by Sweet William, to develop a recipe using their gluten free, nut free and dairy free chocolate, I knew I had to incorporate this magical ingredient.
The result is this gorgeous decadent 3 ingredient vegan chocolate mousse that can be quickly and easily made with ingredients you already have in your pantry!
I know the idea of whisking chickpea water for this mousse sounds bizarre, believe me, I’ve been there! The minute I read about the idea I had to try it for myself, but it really, truly does work. And, in case you are wondering if you can taste the chickpea flavours in the final product, you can’t. Something magical seems to happen when the water is whisked, and despite a definite chickpea aroma during the whisking process, all of that seems to disappear and is not at all detectable in the final product.
Makes 4 decadent servings.
15 minPrep Time
15 minTotal Time
- 220g (7 1/2 oz) Sweet William original chocolate (or your favourite chocolate) if using 70% cocoa chocolate use 140g (5 oz)
- 200ml (3/4 cup plus 2 tbs) chickpea water
- 3 tsp caster (superfine) sugar
- Prepare 4 glasses, or bowls, to serve your mousse and set aside.
- Roughly chop the chocolate and place into a large heatproof bowl, over a saucepan of simmering water. Stir with a spatula until almost melted. Remove from the heat and keep stirring until all of the chocolate has melted and the mixture is smooth.
- Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes, until light, fluffy and cloudlike. You should be able to clearly see trails from the whisk in the mixture. Gradually add the sugar and whisk for another 3 minutes, or until it has very firm peaks.
- Take 1/3 of the mixture and add it to the chocolate, and use a spatula to fold it through the chocolate until fully incorporated. You need to do this quickly while the chocolate is still warm, otherwise the chocolate could seize up, resulting a grainy mousse.
- Add the chocolate mixture to the remaining chickpea foam and fold until combined, making sure not to knock too much of the air out of the mixture.
- Divide the mixture between your serving glasses or bowls, and cover with clingfilm and refrigerate for 2 hours before serving.
- Serve with your favourite accompaniments - this raspberries, figs or cacao nibs for a bit of crunch.
The amount of cans required for 200mls of chickpea water will vary from producer to producer. For me, it equated to 1 1/4 cans. The chickpea water should be at room temperature before whisking.
The amount of sugar will vary depending on the chocolate you choose to use.
Disclosure: This post was sponsored by Sweet William chocolate.