Chickpea Goo Chocolate Mousse

Chickpea Goo Chocolate Mousse

by | Apr 9, 2017 | Food + Drink, Recipes

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 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.

Aquafaba Vegan Chocolate Mousse - Suger Coat It

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.

Thermomix Pumpkin and Spinach Risotto

Thermomix Pumpkin and Spinach Risotto

by | Jul 14, 2015 | Food + Drink, Recipes

Oh yeah, you read that right. Thermomix Pumpkin and Spinach Risotto. Be still my carb-loving heart. Pumpkin and spinach are my favourite combination of all time, and together in this Thermomix recipe for risotto, it’s a no-brainer. Cheesy and delicious, this is a must have family meal this winter. I made this size batch, and we are two meals in and still going. It would make an excellent side too for large groups. Let’s get started.

Serves 4-6 as a main meal, goodness knows how many as a side. Lots.

WHAT YOU NEED

  • Half a small pumpkin diced into 2cm cubes
  • 125gm Baby Spinach Leaves
  • 1/2 medium Onion
  • 300gm Arborio Rice
  • 50gm Parmesan Cheese
  • 1 Tbsp (or clove) Garlic
  • 1 Tsp Smoky Paprika
  • 1 Tsp Saffron
  • 1 Handful of Parsley
  • 50g Olive Oil
  • 100gm White Wine
  • 1L of Chicken Stock
  • 20gm Butter
  • Salt & Pepper to Taste

DO THIS

  1. Place onion, garlic, herbs and spices into the Thermomix bowl and chop for 2-3 seconds on speed 7.
  2. Scrape down sides of the bowl.
  3. Add oil and saute for 2 minutes at 100 degrees on speed one (cap off)
  4. Insert butterfly and add rice and wine to the bowl.
  5. Cook for 2 minutes at 100 degrees on Reverse + Soft speed.
  6. Add stock and half the pumpkin to the bowl, place the rest of the pumpkin in the bottom of the Veroma tray placing the spinach over the top.
  7. Cook for 22-25 minutes at 100 degrees, Reverse + Soft speed. Don’t remove the Veroma during cooking.
    If you’ve cut your pumpkin any bigger than recommended, it may need a little pre-cooking zap in the microwave, so cut them up small ok?
  8. Remove the risotto from the bowl when cooked, stir in half the cheese as well as the butter, pumpkin and spinach from the Veroma and salt and pepper to taste.
  9. Allow the dish to rest in a serving bowl for at least 10 minutes before serving with a sprinkle of parmesan cheese.

 

Pin the images to save for later!

thermomix pumpkin and spinach risotto - sugercoatit

As far as Thermomix risottos go, you can pretty much alternate in whatever ingredients you want, whenever you want to. When I get sick of eating the mushroom risotto in the recipe book, I like to go online for inspiration and mix it up a bit. This post was proudly brought to you by pumpkins grown by my talented father and a love of all things spinach. What’s your favourite risotto flavour?