CHOCOLATE CLOUDS

So, something exciting has come about, or more accurately I’ve achieved something I’ve been wanting to and that’s very exciting! I finally made my favourite chocolate mousse recipe without eggs. Light, fluffy, aerated but rich chocolate. My go to recipe has always been the amazing Raymond Blanc’s. Just using egg whites, whipped up to be so light and fluffy, a little sugar added then folded with melted dark chocolate. Recently however, I’ve been on a quest to give up animal produce, although I have other mousse recipes, this is my favourite. Using this method wasn’t something I thought I’d achieve without eggs, I didn’t think I’d be able to replicate the fluffy cloudlike form. But no, the dream is real!

I’ve known of aquafaba and it’s magical properties for a while now, aquafaba is chickpea water, yup, chickpea water. The water remaining after cooking chickpeas, or that from a tin, whips up like eggs whites! Surprisingly when I discovered it I didn’t immediately think chocolate mousse, but lately I’ve had it on my mind. My first couple of attempts were a little heavy, but third time lucky.

What I realised, partly from my own experimenting but also from reading online failures and successes, is that there are certain rules.

Chill the aquafaba, some say to chill the bowl too, some say to really cook the water down before using it. What I found I was doing wrong at first was cooking the water down too far. You want it to be thick and gloopy, but you need something to work with. From a tin is a perfect consistency, so you could start there until you’re more confident. If you want to make a decent size chocolate mousse (as in not one portion), you need about a cup of aquafaba.

So I suggest making a big batch of hummus with the chickpeas or maybe my chana masala? (Since it’s so cold outside right now! Sad face.) I have also used the water from black beans very successfully, which I had to beat for 20 minutes but it did form stiff peaks and was delicious. 

As well as the satisfaction of making this incredible dessert vegan, it also makes sense to use something that you would otherwise throw out. Let’s rename chickpea water, magic water. ;)

So here you go, the lovely Raymond’s recipe, slightly adjusted by using coconut sugar instead of white sugar. Which, by the way gives a nice rich more caramelly flavour, and aquafaba instead of eggs!

Magic Mousse

Serves 4 -6

170g dark chocolate - 70%-80%

235ml chickpea water

30g coconut sugar

1 teaspoon vanilla extract

Make a bain marie by placing a large heatproof bowl over a pan of boiling water, the bowl shouldn’t touch the water. Keep the heat on medium so the water continues to boil, add the chocolate, allowing it to melt completely.

Once the chocolate is melted take off the heat, and stir in the vanilla extract. Using an electric whisk, or a stand alone mixer is really helpful here. Beat the aquafaba, once it becomes foamy add the cream of tartar and continue to beat until it forms stiff peaks. This can take up to 20-30 minutes so don’t be afraid to leave the machine running.  Once stiff peaks have formed, pour in the sugar slowly and beat until incorporated. Add the chocolate, start beating on slow, and beat until it’s fully incorporated.

You should be left with a luscious chocolate mousse.

Scoop into glasses to serve or one big serving bowl and chill for at least an hour to set. 

Pictured I topped cacao nibs and peanut crumb. It’s gorgeous with some summer berries or blood orange if it’s the season!