Dark Chocolate Aquafaba and Raw Honey Mousse

This delicious recipe is perfect for an indulgent but not entirely sinful special treat. It takes a bit of time to prep the aquafaba if you choose to make it from scratch, but with only three other ingredients involved the rest of the process is quick and easy, and results in a rich, decadent dark chocolate mousse.

As it is made from magical aquafaba (the viscous liquid which results from cooking chickpeas), this recipe is a great dessert option for people who are dairy, egg and gluten free (check the label on your chocolate if you are dealing with allergies).

A short note on aquafaba - if you choose to make your own from scratch, you will need to be mindful of the texture - if it is too watery, it won't whip.⁠






1/2 cup dry chickpeas 

Water for soaking 

1 1/2 cups water 



120g dark chocolate (70% cocoa solids) 

2 tbsp Steens Wildflower Honey 

1/2 cup aquafaba (homemade per recipe or you can use from a can, just make sure you choose chickpeas canned in water, not brine!) 

Fresh raspberries or other berries, to serve (optional)


To make aquafaba, rinse dry chickpeas with fresh water. Add to a large bowl, and add enough water to cover. Soak for at least 8 hours, or overnight. 
When soaking time has ended, drain the water and rinse the chickpeas again, before adding to a medium pot with 1 1/2 cups of fresh water. Bring to the boil and then turn down to simmer for 45 minutes. 

Check chickpeas occasionally and skim off any foam that forms on the top of the water. When simmer time has ended, remove from heat, cover and leave to sit for 1 hour. 
Drain chickpeas for use in another dish, keeping the aquafaba (cooking liquid) aside to use in your mousse. Refrigerate aquafaba for at least 8 hours - this method should yield approximately 1/2 cup of aquafaba. 



To make the mousse, break the chocolate into smaller chunks and place in a heatproof bowl over a pot of simmering water, to melt. Make sure that the base of your bowl doesn't touch the water, and stir continuously to avoid burning. Once chocolate is melted and smooth, allow to cool for 5 minutes. 



While the chocolate is cooling, beat your pre prepared aquafaba with an electric beater until soft peaks form.



Mix the honey into the melted chocolate, and then stir in a third of the aquafaba meringue, until mixture is loose and glossy. Gently fold in remaining meringue. Divide between four dishes, and chill for at least 30 minutes until firm. 

Serve with raspberries or other fresh berries. 


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