Yup, you read that one right. This chocolate mousse is made from the liquid drained from a can of chickpeas. It’s called aquafaba, you can totally google it. I did. A friend had asked me if I’d heard of chickpea liquid being whipped for vegan desserts like meringues or chocolate mousse, a bit surprised by the whole thing, we went searching.

Not a word of a lie, it happens! 

So, of course, I had to give it a go for myself. Desiree was coming to mine for a movie night so we picked up some ingredients and decided to give it a go. How hard could it be right? Well, I underestimated it as someone who doesn’t really have the patience for dessert or baking, but really it was pretty easy. With some work on my folding technique, I could be a total pro. Haha.

Check it out. 

aquafaba chickpea chocolate mousse

Aquafaba {Chickpea Goo!} Chocolate Mousse

You’ll Need

  • Liquid of 1 can of chickpeas
  • Dark Chocolate – 1 cup
  • 2 tbsp Maple Syrup
  • 1/2 tsp Vanilla

Serves 4’ish

To This

  1. Melt the chocolate over a boiling pot of water or in a microwave, stir through vanilla and set aside to cool
  2. Combine chilled chickpea liquid (aquafaba) and maple syrup
  3. Whip chickpea liquid mixture until hard peaks form, this could take a while (less if you managed to chill the liquid)
  4. Fold the chocolate (cooled, but not firm) into the whipped chickpea mixture
  5. Pour into serving glasses and chill for half an hour or more

Tips for Chocolate Mousse Success

Firstly, some patience would be good. I should have continued to whip the liquid further than I did. I read online a comment from a woman who had left her beaters on for almost 30 minutes while answering the door. Good news that it won’t overwhip like cream, so keep things going until it is nice and firm, stop too soon and it will melt quickly (like mine).

Secondly, chill the aquafaba (liquid) before beating it and combine with the maple syrup BEFORE you start beating. I read this on Vanillacrunch, and it worked a charm. Even though I ran short of maple syrup so mine isn’t as sweet as I would like it (especially against the dark chocolate) but it’s well worth adding.

And finally, I was thinking that I could have whipped the chickpea liquid in the Thermomix instead of the with the hand held beaters I used. Worth a try, don’t you think? Thermobliss have a recipe how to make a meringue that could help.

Chickpea Liquid Chocolate Mousse - Suger Coat It

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  • Cathryn Hess

    Have you tried Natvia or Erithrytol instead of the sugar or maple syrup. You will cut the Carb levels back incredibly. Erithrytol is made from birch bark and is incredibly sweet as is natvia. The other thing you could try is chocolate avocado mousse.

    • I haven’t! But I’ll have to give it a try; the sweetener AND the mousse. All the good things.

  • Rebecca

    I’m so trying this over the weekend! How many serves does this recipe make? x

    • Oooo, exciting! Let me know how you go. It made four adult serves (topped with some whipped cream and berries).