We cook without leftovers: chocolate mousse made with pickled chickpeas (aquafaba)

Aquafaba, or that sticky pickle left over after chickpeas have been dried, is a slightly strange ingredient to cook with, but at the same time absolutely gorgeous! She whips it into solid snow, which she uses everywhere she puts her egg whites. And you don’t have to worry about food smelling like chickpeas. The recipe also works with concentrated water after you’ve cooked the chickpeas at home.

preparation process

1. Heat the chocolate in a water bath or in the microwave (stir after every 30 seconds). Add a pinch of salt, vanilla and hot pepper to taste. Leave to cool.

2. Meanwhile, whisk the chickpea pickles until stiff, about 10 minutes.

3. Gently fold the melted chocolate into the whipped icing. Divide into cups and refrigerate for a few hours or overnight.

Try another dessert in a glass – panna cotta with strawberries and raspberries according to our video recipe tutorial

You can find the full recipe here here