But this one does.
My Easter gift to you is the easiest, funkiest, chocolatiest, healthiest and most shocking vegan recipe that I make. Until the next one, at least. I’ve got a doozy up my sleeve to share soon. 🙂
I have served this in shot glasses and little Kilner jars here, but use ramekins, tea cups, little bowls or any vessel that you like. And top with anything you like. Tiny culinary rosebuds would be beautiful. We like these crunchy mini eggs as a contrast to the soft, thick mousse. And it really is soft, thick and creamy-textured – just like dairy-based mousse.
Just so you know, you will be draining those chickpeas and setting aside the peas themselves for another use. You will be putting the liquid that is left – you know the stuff you always pour in the sink – and WHIPPING IT LIKE CREAM. It will billow up, turn white, and taste nothing of beans by the time you finish. Pinky promise.
Do you trust me? What have you got to lose? It takes about fifteen minutes or less to make, and usually half an hour to set. You could practise this today – research of course – and make it as a healthy and unusual treat for after your Easter lunch. Don’t tell anyone what they are actually eating until after the fact. Expect squeals and not a little screaming.
I give the ingredients below, but will direct you to the method in my original Magic Chocolate Mousse recipe that I published. I am pleased that this was well before the chickpea liquid/aquafaba method took off, and even made it to mainstream outlets like the Daily Mail and The Guardian. My post of April 2015 is excitable, fan-girl, and predicting that this whole “AF” thing would explode the Internet. While not quite explode, nearly every vegan knows about it, and those with allergies to dairy or eggs are falling all over themselves to sing its praises. It is pretty magical stuff. If ever I accidentally pour away the liquid from any tin of beans – you can do this with any bean, and even hearts of palm – I feel a pang of regret and guilt. I don’t want you to feel guilty but I do want you to think about – no actually you must try – this amazing way to healthify your desserts.
Pinky promise me you will try this?
Vegan Turkish Delight Chocolate Mousse
You can completely make this without the rose water, maybe adding a drop or two of pure spearmint, coffee, cardamom, caramel, chai masala, or raspberry extract (I like anything from Holy Lama SpiceDrops here in the UK). Also, of course you can double or triple this recipe just by opening another tin or two of chickpeas and raiding the Easter chocolate stash.
And, you can freeze the chickpea liquid, thawing before use. xx
What you need
The liquid from a 400g/14 oz can of no-salt added chickpeas/garbanzo beans, room temperature
100g (3.5 oz) best, dark (vegan) chocolate (or you could use good quality Easter eggs), melted in a bain marie or microwave (this page from love food.com tells you about both methods) – allow it too cool just a little while you make the rest.
1/8 tsp of fine salt
1-2 tsp icing sugar, or tiny smidge quality stevia (I use Sweetleaf organic in powdered form, but only occasionally), to taste if desired (I didn’t need any)
1/8 – 1/4 tsp pure rose water – start with 1/8 and add more if needed. You don’t want it to be more than a whisper of rose or it be like eating chocolatey potpourri. Ugh.
Handful of vegetarian/vegan mini crisp-shelled chocolate eggs OR cacao nibs
** Now, to explain all of this craziness and for images of how it gets so fluffy, please see my Magic Chocolate Mousse recipe from April 2015. If you are on Facebook there are numerous groups sharing tips, recipes, triumphs and failures that you may be interested in joining. Pop “aquafaba” into your Facebook search bar. **
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