Ah, chickpeas. The perfect ingredient for…chocolate mousse? This decadent chocolate recipe contains more than one surprise: for one, it’s dairy-, egg-, and gluten-free. The secret ingredient? Aquafaba — the liquid from a can of chickpeas. The starch…
water acts as a binder so you can avoid traditional ingredients like eggs and cream. For even more surprises, check out the inspiration for this recipe: episode 10 of Gordon Ramsay’s 24 Hours to Hell and Back.
- 2/3 cup aquafaba
- 1 teaspoon lemon juice
- 1/4 teaspoon sea salt
- 6 ounces dark chocolate (65% minimum)
- dehydrated citrus (to garnish, see directions below)
- rose petals (to garnish)
- flake salt (to garnish)
- Add the aquafaba, lemon juice, and salt to a blender. Blend on medium-high until the aquafaba is frothy and whipped like an egg white. This will take 5 minutes or more.
- Meanwhile, melt the chocolate either in a double boiler or in the microwave.
- When the aquafaba is done whipping, fold in the chocolate and gently stir until combined. Pour the chocolate evenly into four dishes and refrigerate until set (about 4 hours).
- To make the dehydrated citrus, slice any citrus (blood oranges, mandarins, lemons, etc.) into thin pieces and set them on a baking tray. Bake at 200 degrees F for 6 hours.
- Bring the mousse to room temperature prior to serving. Garnish with the dehydrated citrus, rose petals, and flake salt.