Egg-free Chocolate Mousse

I found out via Z'oeufs peux pas, a French cooking blog full of egg-free recipes, that the juice of chickpea cans can be used instead of egg whites for whipping up. That was something that took me completely by surprise!

And surprisingly, that chickpea juice really did whip up just like egg whites. My eyes got really big as I watched it transform under the beaters. And the result really is foamy and mousse-like!

This was nice and rich, but the texture was such a nice surprise!

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RECIPE and TUTORIAL

  Ingredients

• 180 g chickpea juice (filter a can of chickpeas and collect the water)
• 200 g dark chocolate
• 40 g butter
• pinch of salt

  Procedure

     1.  Weigh out chocolate.

     2.  Add in butter.

     3.  Melt it all.

     4.  Whip up the chickpea juice into firm "snow."

     5.  Carefully incorporate the chocolate mix into the chickpea foam.

     6.  Pour into ramekins or a serving dish.

     7.  Chill for at least 4 hours.

     8.  Enjoy~

Chocolate mousse and cupcakes

September 13, 2013
My mom had some friends visiting for a snack and tea get-together, so I made some desserts to go with the tea. Composed of failed egg-free chocolate mousse (I beat the cream too long) that turned almost into truffle filling. Topped with some whipped cream. Accompanied by some mini cupcakes made with my go-to cake recipe, just without the matcha.