VEGAN Protein-packed CHOCOLATE MOUSSE

AQUAFABA CHOCOLATE MOUSSE

When I now look back at the countless times I tossed the cooking water of my chickpeas, I feel that I was wasting tasty and nutrient-dense treats such as this chocolate mousse... much gratitude for all of those who set on the quest for a perfect egg replacer and passed on this knowledge to us. Aquafaba is a merge of two Latin words, aqua (water) and faba (bean). Check Epicurious "Aquafaba: An Explanation and History" if you want to learn more. 

• 1/3 cup aquafaba (chickpea cooking water, from either a 15oz can or from boiled dried beans*) 
• ​1/8 tsp cream of tartar (optional)
• 1/2 tsp organic vanilla or almond extract
• 1 tsp freshly squeezed lemon juice
• 1 Tbsp sugar (coconut, xylitol...)
• 1 cup dark chocolate, melted
• crushed nuts, miced berries, chocolate shavings, candied ginger or mint to garnish  

In a stand mixer with a whip attachment, place ice-cold aquafaba and cream of tartar if using (it helps the aquafaba whip up faster and create firmer peaks.)  Whip until foamy (about 3 minutes). Add extract, lemon juice and sugar and beat until well mixed and soft peaks form (approximately 10 minutes.) Turn off the mixer and put a third of the aquafaba in a large bowl. Slowly pour melted  chocolate, mixing well with a wire whisk. Finish by gradually adding the remaining aquafaba gently incorporating it with a spatula. Fill individual serving cups with this mixture and refrigerate for at least 3 hours before serving. Decorate with your favotite toppings and enjoy!

*How to make Aquafaba

• 1 cup dried chickpeas (also called garbanzo beans)
• enough water for soaking plus 3 cups (can add more during cooking if necessary)
• aluminum-free baking soda (optional)

In a bowl, cover chickpeas with cold water and about a tablespoon of baking soda. Cover and allow to rest for a few hours or overnight. Rinse, wash and place beans in a saucepan, adding the 3 cups of water. Bring to a boil over medium heat for 50 minutes or until the they are cooked. NOTE: You can leave the chickpeas in the cooked water for a day, it will increase the protein content of the water and whip better. Aquafaba can be used in place of egg whites in most recipes - as a binder, to make meringues, coconut macaroons and even vegan mayo! 

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