Chocolate mousse is my absolute favourite dessert. This five-ingredient recipe is light, fluffy and a much more nutritious version of the classic. Don’t be alarmed that it uses something called aquafaba, which is the magical liquid you get from draining a tin of chickpeas. Trust me here: you won’t even taste it. The end result is super-healthy, dead easy and mighty tasty.
gluten free • vegetarian
PREP TIME: 5 MINUTES
COOKING TIME: 5 MINUTES
Setting time: 15 minutes
- 100 g (31/2 oz) dark chocolate (at least 70% cocoa)
- ½ cup aquafaba (the liquid drained from a tin of chickpeas)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla essence (optional)
- A pinch of salt
Half-fill a small saucepan with water and heat over medium-low heat. Place a heatproof bowl on top, making sure the bottom of the bowl doesn’t touch the water. Break in the chocolate pieces and stir occasionally until the chocolate has melted.
Meanwhile, put the aquafaba into the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until the aquafaba forms stiff peaks. The aquafaba is ready when you can flip the bowl upside down and nothing falls out!
Carefully add the maple syrup, vanilla essence (if using) and salt and drizzle in the melted chocolate. Gently fold in the ingredients until just combined.
Pour the mixture into a serving bowl (or individual glasses) and transfer to the fridge to chill for at least 15 minutes before serving.
Use dairy-free chocolate to make this recipe vegan and dairy-free.
• Aquafaba is a fantastic alternative to eggs. I often use chickpeas in my cooking, so this recipe is a chance to use something that would have otherwise been thrown out. I find it works best when it’s cold.
• Serve with shaved chocolate and fresh berries.