Naughty but Nice: Chickpea-Chocolate Mousse

The bank holiday has ended, Easter is now a distant memory, and if you are anything like me, you may have indulged in the chocolate and wine just that little too much. Easter is quite often the time for a revival of new-years resolutions where people get a little disgusted (and impressed) with how much food their body can consume and decide to hit the gym and cut the crap again.

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But let’s be honest, it is really hard to resist over-indulging every now and again. And so to reconcile myself (and maybe give some of you some inspiration in the process) I have tried and tested some delicious recipes which not only taste oh-so-good and a little bit indulgent, but actually are oh-so-good for you! So here is your first ‘serving’:

Chickpea-Chocolate Mousse

Okay so bare with me – chickpeas, in chocolate mousse? I thought the same, just to weird you out more, on top of that, you don’t actually use the chickpeas, you use the water they’re soaked in, (the technical name for it, I have now learnt is ‘aquafaba’). But after some scepticism I decided to experiment, and these are the real deal. What’s best is the recipe only calls for 3 ingredients, making this treat gluten free, and vegan, (dependant on the chocolate you use), but I only used cheap dark chocolate from Lidi’s and turns out it was vegan anyway!

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I can 100% tell you it is very hard to make a can of chickpeas look ascetically pleasing, and I felt sad enough I was having a photoshoot with a can of legumes…

The chickpea water is packed with protein and everyone knows dark chocolate is full of antioxidants, making this chocolate mousse practically saint-like. Bonus – I kid you not, no one can tell the difference between these and regular homemade chocolate mousse. Believe me, my brother is a sniffer-dog for anything out of the ordinary and healthy and even he couldn’t tell the difference and loved them!

Chickpea-Chocolate Mousse:
Vegan, Gluten-free

Serves: 4

Ingredients:

1 can of chickpeas (only need the water)
120g dark chocolate (roughly chopped)
2 tbsp maple surup (or agave/ coconut syrup)
1 tsp vanilla extract (optional)

Method:

  1. Melt the chocolate in a bowl which is sat over a pan of simmering water (make sure the bowl doesn’t touch the water)
  2. Add the vanilla extract and maple syrup and leave to cool slightly whilst you do the next step
  3. Use an electric whisk or blender to mix the chickpea water until stiff peaks form and the mixture is fluffy and white in texture (this step is basically the same as if you would whisk up eggs) – you can hand whisk but you will be mixing for quite a while!
  4. Gently fold the chocolate into the chickpea mixture with a spatula until all is combined
  5. Pour out into bowls/ ramekins and leave to set in the fridge for 30-60 mins (but the longer you leave it the better set it will be).18109902_1470102309708150_478748715_o.jpg

Top with some raspberries or strawberries to balance out the sweetness, and there you have it! Quick and easy, protein packed chocolate mousse. Once you get over the fact you’re using chickpeas and try it, it’s a complete game-changer – and means you have use for something you would usually just chuck down the sink!

Much Love x

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