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Posted by Eleanor Ozich on

Did you know that chickpea brine can be whipped until light and fluffy, just like egg white? Combine with melted dark chocolate, and voila! you have the most lusciously decadent vegan chocolate mousse!

Begin by melting 140g dark chocolate over a double boiler. Place the brine from one can of chickpeas in a bowl, and whip for about 5 minutes, or until soft peaks form. Fold in a third of the melted chocolate, and then continue to slowly fold in the remaining, the less folding you do, the lighter the mousse will be.

Spoon in to small jars, and top with whatever you fancy. I find they're best enjoyed within twenty minutes of making, although you can pop them in the fridge for a few hours. 

Photo by Julz Glover.

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1 comment

  • Irene on

    Is there any brand of chickpea(+brine) that you prefer to use in NZ?

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