In this edition of "it's weird but it works," the liquid from a can of chickpeas is whipped up just like egg whites. Called aquafaba (Latin for "bean liquid"), it's a trend that's been growing over the last few months as chefs have started swapping it into everything from vegan whiskey sours to meringues and mayonnaise. As an introduction to this little known ingredient, try using it in this recipe for a decadent and dairy-free dark chocolate mousse. Just be careful to choose an unsalted can of beans!
Aquafaba Chocolate Mousse
Yield: 6 servings
Active Time: 10 minutes
Total Time: 2 hours
Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl, and let cool slightly.
Drain chickpeas, reserving the liquid (or aquafaba) and saving the beans for another use. This should provide about 3/4 cup liquid. Place in a clean mixing bowl and add cream of tartar and salt. Use a hand or stand mixer and beat on high until soft peaks form. Whisk in vanilla. Gently fold 1/3 of whipped aquafaba into chocolate, then fold in the rest in two more equal portions.
Divide mixture between 6 small ramekins or serving glasses. Cover with plastic wrap and let set in fridge for 2 hours. Sprinkle with cacao nibs to serve.