RECIPE | Vegan dark chocolate & coffee mousse
Aquafaba (chickpea canning liquid) makes a great egg white substitute, says Sunday Times reader Angie Weisswange. She's used it to make a delicious vegan version of a classic chocolate dessert
400g can of chickpeas, well chilled overnight
10ml (2tsp) instant espresso coffee powder
30ml (2 tbsp) sugar (or to taste)
100g dark chocolate, broken into pieces
15ml (1 tbsp) cocoa powder
Cashew nut cream:
250ml (1 cup) raw cashew nuts, soaked in water for a few hours
60ml cold water
- Drain the aquafaba (canning liquid) from the cold chickpeas into a narrow container with high sides that a hand mixer will fit into. (Reserve the chickpeas for another recipe.)
- Add the coffee powder and sugar to the aquafaba and, using a hand mixer set on a high speed, beat until stiff peaks form; this takes about 5 to 10 minutes. The mixture should be thick and glossy; you should be able to flip the bowl upside down without the mixture moving.
- Place the chocolate in a microwave-proof bowl and microwave for 2 minutes on medium. Stir and microwave for another 2 minutes. Allow to cool.
- Sift the cocoa powder over the aquafaba mixture. Add the cooled melted chocolate and, using a hand whisk, gently fold to combine.
- Pour the mixture into ramekins and refrigerate.
- To make the cashew nut cream, drain the nuts and place in blender with the cold water. Blend until smooth.
- Serve the mousse with the cashew nut cream and fresh fruit.
• This recipe earned Angie Weisswange a spot in the finals of the 2018 Sunday Times Goodlife Gautrain Taste Experience.