Chocolate Mousse Made From Chickpea Water (Aquafaba)

Chocolate Mousse with Fruit Compote

A light, silky chocolate mousse made with aquafaba (the liquid from chickpeas!) instead of egg whites. Paired with a simple fruit compote, it’s a budget-friendly dessert that saves food from going to waste.

Serves: 2 GENEROUSLY! Could serve 4 as a little treat.
Prep time: 20 minutes
Cook time: 10 minutes (for compote)
Chill time: 1 hour minimum 
Total time: 1.5 hours
Special equipment: Electric whisk or stand mixer

Let’s learn how to make it

This is a decadent yet frugal dessert that makes something extraordinary out of simple pantry staples. By whipping aquafaba (the liquid from chickpeas), you get the exact same fluffy structure as whipped egg whites, making it perfect for mousse. Add in melted chocolate, and you’ve got a silky, airy treat. To finish, top with a compote made from fruit that’s a little past its prime, like soft apples, bruised bananas, or citrus that’s been hanging around too long. Nothing wasted, everything delicious.

Ingredients

For the mousse:

• 60ml aquafaba (liquid from a can of chickpeas)

• 50g caster sugar

• 100g dark chocolate, chopped

For the compote topping:

• 1 soft apples (or bananas, pears, or other overripe fruit), chopped into small chunks

• 1–2 tbsp sugar (adjust to taste)

• ½ tsp cinnamon (or a cardamom pod for variation)

Method

1. Melt the chocolate: Place the chocolate in a heatproof bowl set over a bain-marie until fully melted. Set aside to cool slightly.

2. Whip the aquafaba: Place the aquafaba and sugar into a mixing bowl. Using an electric whisk, beat until stiff peaks form, just like meringue. This may take 5–8 minutes.

3. Fold together: Gently fold the melted chocolate into the whipped aquafaba, taking care not to knock out too much air. Mix until just combined and smooth.

4. Set: Spoon into glasses or ramekins and chill in the fridge for 1 hour at least until set.

5. Make the compote: While the mousse chills, place the chopped fruit in a small pan with sugar and cinnamon. Cook gently until the fruit softens and releases its juices, about 8–10 minutes. Let cool completely.

6. Finish & serve: Spoon the compote over the set chocolate mousse. Serve chilled for a light yet indulgent dessert.

Chef’s Tip

This mousse works best with dark chocolate (70% cocoa), but you can also try milk chocolate for a sweeter version.

Enjoy,

Del x