I’m pretty partial to chocolate and a few days ago decided to whip up chocolate mousse. In non-vegan mousse, the key ingredient is egg white which is whipped into stiff peaks before melted chocolate is folded in. Well, instead of egg white I typically use chickpea brine, but this time I tried the brine of borlotti beans instead.
Why the heck do I use bean juice? It turns out that the chemistry magic in the brine of cooked beans is pretty similar to egg white and can be used to make all kinds of fabulous things, like meringue, sponge cake, sorbet and, well, chocolate mousse.
No, it doesn’t taste like beans, as long as you add other ingredients like sugar, cocoa, chocolate, lemon juice or whatever else you’re whipping up :-).
So here is my super simple chocolate mousse consisting of 4 ingredients. I recommend saving the brine whenever you’re cooking a dish with beans and turning it into chocolate mousse (or pancakes the next day – the options are endless!).
Ingredients | Serves 3
- Brine from one can of beans (the ones I have found to work best are chickpeas, borlotti beans or butter beans)
- 1 tsp of fresh lemon juice
- 2 tbsp of sugar
- 100g of dark chocolate
Melt the chocolate and sugar either in the microwave in 30sec increments at low to medium power, stirring after each 30sec until melted. Let it cool down a bit.
Pour the brine into a completely clean mixing bowl and start to whisk with an electric whisker. Add the lemon juice and whip for 5min until stiff peaks form. You might have to whip it for longer. Don’t give up, the lemon juice helps and you will get there.
Once you have firm peaks, gradually pour in the melted chocolate while continuously whisking. Once the chocolate is incorporated, stop whisking the mixture. You want to keep as much air in it as possible.
Pour into bowls, ramekins or glasses and chill in the fridge for an hour before serving.
Tips: If your mixture turns into a wet, sloppy sauce, the chocolate may have been too hot when you added it. Try letting it cool until it is about room temperature. Don’t cool it in the fridge though as it might set again.
Alternatively, you can try folding the melted chocolate into the ‘bean whip’ using a balloon whisk or spatula. It’s okay if there are small lumps of chocolate left. they will harden into nice little chunks in the finished mousse :-).
You can chill this overnight, as well. It should keep for a couple of days in the fridge.