Hello everyone! On this Valentine's Day, I'm proposing a stunning recipe, super simple, vegan, gluten-free and which requires only 2 ingredients: chocolate and chickpea juice. 10 minutes of preparation and a little hour of cooling and boom: a vegan chickpea chocolate mousse for tonight's dinner!

Well ok, for the purists it's not technically vegan because my chocolate may contain traces of milk. I looked for vegan chocolate but couldn't find any, even in an organic store. But given the (potential) amount of milk, we can agree to give it the vegan label, right? Especially since what we're interested in here is mainly the chickpea juice.

What is aquafaba?

Well behind this funny term hides simply the juice of legumes (chickpeas, lentils...). It's a slightly sticky liquid, composed of water and albumin exactly like in an egg. And so when you whip it vigorously, it rises exactly like egg whites (for the curious, I'll let you check the Wikipedia page for aquafaba.

It's a technique that's beginning to become more popular. It's widely used in vegan pastries or for those intolerant to eggs. It's quite simple to do because you can simply use the juice from a can of chickpeas as we have lying around in our cupboards.

You can also choose to buy your dried vegetables and let them soak all night in water. You then need to reduce the juice in a pot to obtain aquafaba (but it's a little more complicated).

Whipping chickpea juice until stiff, does it really work?

Yes! I had heard a lot about it but had never tried it. I'll admit to you that I wasn't very confident when I started whipping. But actually it works really well! You need to be a little more patient than with eggs but it's amazing. By the way you can admire the bowl of the Titanium robot that Kenwood lent me for a test, I'll give you a review soon.

chickpea juice whipped "stiff" — Consistency of aquafaba when you start whisking it

A bit less firm than egg whites but quite solid nonetheless

The chocolate

For the rest of the recipe, nothing really complicated. You melt the chocolate slowly in the microwave or over a double boiler. You need to let it cool a bit.

melted chocolate for mousse

Then, you just need to add the whipped aquafaba and boom! A little chocolate mousse with only 2 ingredients and no added sugar.

But does it taste like chickpea?

Well no! In this chickpea chocolate mousse, you absolutely don't taste the chickpea flavor! It's really the chocolate that dominates. It seems that in meringues (yes because aquafaba can be cooked too), you can taste it a little. But it remains very light.

And in texture what does this chickpea chocolate mousse taste like?

The texture is a bit different from a classic chocolate mousse. Denser. With the quantities I was able to make 6 mini-glasses and that's enough. You could possibly make 4 slightly larger glasses but the chocolate really packs a punch so prefer smaller quantities rather. But this chickpea chocolate mousse is really killer and I'll make it often. No sugar, no butter... calorie-wise it's a good point.

All that's left for me is to find a solution to find a light equivalent to chocolate ^^. But in the meantime, you can also check out my recipe for white chocolate mousse or tea chocolate mousse