Whereas it might not sound very appetizing, chickpea water—additionally referred to as aquafaba—is a secret weapon once you need to whip up velvety vegan desserts. We frequently pour the liquid from canned chickpeas down the drain, however this ignored ingredient might be the important thing to creating unexpectedly decadent treats. “I first realized in regards to the magical energy of aquafaba by testing a recipe for meringue cookies,” says plant-based chef Carleigh Bodrug, who has drawn greater than 4 million followers on Instagram along with her artful low-waste recipes. “Shockingly, once you whip up aquafaba, it develops stiff peaks similar to whipping egg whites.”
Bodrug’s extremely anticipated second cookbook, Plant You Scrappy Cooking, focuses on zero-waste recipes that use hidden gems in your pantry (like aquafaba) to create healthful vegan meals. “I’ve about 25 recipes earmarked as ‘kitchen raid meals’ the place you need to use nearly any bean, grain, or vegetable to assist folks scale back meals waste,” says Bodrug. “The brand new e-book additionally has a ‘Have This, Make That’ visible index originally of the e-book, which permits customers to peruse a few of the mostly wasted meals (like bread) and correspond them with recipes all through the e-book!”
One of many standout recipes from Plant You Scrappy Cooking is a creamy, dreamy chocolate mousse that makes use of the silky easy properties of whipped aquafaba. “You may bake up [whipped aquafaba] to make pavlova or meringue cookies, so I believed it will make a superb chocolate mousse,” says Bodrug. “I attempted folding in melted chocolate at some point and was completely blown away by the outcomes. It created the creamiest fluffy mousse with such restricted substances. It’s completely liquid gold.”
Should you’ve by no means labored with aquafaba earlier than, this recipe will change the best way you take a look at a can of chickpeas and switch you right into a scrappy cooking celebrity!
Aquafaba Chocolate Mousse Recipe
Bodrug’s decadent concoction, dubbed “Mousse on the Free,” might be present in Plant You Scrappy Cooking alongside dozens of different scrumptious plant-based recipes. We suggest selecting no-salt-added or low-sodium canned chickpeas to maintain the sodium depend in test. If you wish to add a bit of additional pizzazz to your chocolate mousse, Bodrug suggests sprinkling some berries, flaky sea salt, or cacao nibs on prime of every serving.
Makes: 4 servings Prepare dinner Time: 25 minutes
Elements
- 5 ounces vegan darkish chocolate, 75% or higher
- 1 (15-ounce) can no-salt-added chickpeas
- ½ teaspoon cream of tartar
- Elective toppings: selfmade or store-bought vegan yogurt or whipped cream; fruit of selection, corresponding to raspberries
Directions
- Utilizing a double boiler, soften the chocolate till easy. (Alternatively, in a microwave-safe bowl, soften the chocolate in a microwave in 5-second increments.) As soon as melted, put aside to chill.
- Drain the can of chickpeas (setting them apart for one more recipe), capturing the aquafaba in a big bowl.
- In a bowl, mix ½ cup of the aquafaba and the cream of tartar. Utilizing a handheld mixer or a stand mixer fitted with the whisk attachment, beat till the liquid begins to foam, for five to six minutes.
- Maintain mixing till the meringue kinds stiff peaks. You need to be capable of carry the whisk and have the meringue persist with it. It will take about 10 minutes.
- Utilizing a spatula, gently fold within the chocolate, a tablespoon at a time (don’t overmix right here, which might deflate the meringue) till it’s fully combined in. Switch to jars and refrigerate in a single day or till agency. Get pleasure from topped with vegan yogurt and contemporary fruit.
For extra recommendations on remodeling leftover substances and lowering meals waste, try Scrappy Cooking, out April 9. And make certain to check out Bodrug’s characteristic within the spring 2024 situation of Forks Over Knives journal, on newsstands now!
