Chocolate Chickpea Mousse (Whipped Chickpea Liquid, Cocoa and Maple)

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What we found, and what we are guessing

The aquafaba mousses we read all whip the liquid first, then fold in melted chocolate or cocoa and chill. They differ on how long to whip: about 5 minutes with a hand mixer in the reel's version, 10 minutes with cream of tartar in one source and up to 15 minutes in another. One source warns that melted chocolate must cool or it seizes, and another says to use cooking chocolate rather than chips. Ours uses cocoa only, so there is no melting step, but unsweetened cocoa and 2 Tbsp of maple syrup make it less sweet than most. A pinch of cream of tartar is common and helps the foam hold. We could not read reader reviews, so the tips come from the recipes.

Tested recipe

Chocolate Chickpea Mousse

Whipped chickpea liquid folded with cocoa and maple syrup and chilled in glasses. Four servings, 15 minutes plus 3 hours.

Prep

15 min

Total

3 hr 15 min

Makes

about 3 cups

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Ingredients

• 3/4 cup liquid from 1 can of chickpeas, from a 15 oz can, chilled; save the chickpeas
• 1/8 tsp cream of tartar, optional, helps it hold
• 3 Tbsp unsweetened cocoa powder, sifted
• 2 Tbsp maple syrup

Steps

Step pictures are AI illustrations, not our dish. Our photos are coming after we cook it.

1. Chill the can of chickpeas for at least 1 hour. Wash and dry a large bowl and the beaters so there is no grease.

   

2. Drain the can and pour 3/4 cup of the liquid into the bowl. Save the chickpeas for another use.

   

3. Add the cream of tartar if using. Beat on medium-high for 8 to 15 minutes, until the foam is thick and glossy and the peaks stand up when you lift the beaters.

   

4. Sift the cocoa over the foam and drizzle in the maple syrup. Fold with a spatula in two batches, scooping from the bottom, until no streaks remain.

   

5. Spoon into 4 small glasses and cover.

   

6. Chill at least 3 hours, until set enough to hold a spoon.

   

Notes

• Use only the liquid from canned chickpeas, never cooked from dried unless it is chilled and thick.
• This is cooked chickpea liquid with no raw egg, but keep it cold and eat it within 2 days.
• Chickpeas are a legume. Check the can label for allergens.
• 2 Tbsp of maple syrup is about 24 g of sugar across 4 servings, about 6 g added sugar each, by USDA values worked by hand. Our calculator is the USDA SR Legacy sum on this page, and we have not compared it to a usual version, so we make no lower-sugar claim.
• The reel gives short times. Every time here is our estimate.

Swaps

• Use honey in place of maple syrup; untested.
• Add 1/4 tsp vanilla; untested.
• Top with raspberries just before serving.

Storage and reheating

Storage: Cover and refrigerate within 2 hours of making. It keeps up to 2 days. We have not tested freezing.

Reheating: Serve cold.

Nutrition (1 small glass (1/4 of about 3 cups))

• Calories: 45 calories
• Carbs: 11 g
• Sugar: 6 g
• Fiber: 1 g
• Protein: 1 g
• Fat: 0.6 g
• Sodium: 165 mg

Estimates only, summed from standard USDA SR Legacy values per ingredient. Not medical or nutrition advice.

Where this recipe comes from

• Inspired by Chickpea Water Chocolate Mousse from Sur La Table, Aquafaba Chocolate Mousse from Vitamix and Vegan Chocolate Mousse with Aquafaba from Alexandra Cooks, which we used for the whip-first method and chilling.

How to serve it

Top with a few raspberries or a few cacao nibs just before serving.

Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.