Yes, you read that right. I have for you today a recipe that is totally delicious and feels like you’re indulging but it’s actually healthy! Don’t you love recipes like that? Okay, so the secret ingredient is something that may seems a little… gross.. BUT trust me on this one please! I explained this recipe to a few people in my life over text and they all basically said the same thing, “ew“. My suggestion to you is to just feed it to someone and THEN tell them what’s in it! Are you totally freaked out yet?
I cannot stress this enough, this mousse tastes like chocolate cake. My kids went totally nuts over it and have been begging me for more ever since I made it on Saturday. This recipe does take a bit of work but you will not be disappointed!! Oh, and the best part? TWO INGREDIENTS. Sorry I yelled at you.
Okay so on to the secret ingredient. Aquafaba. Please don’t hate me, k? Aquafaba is the liquid inside a can of beans, or in this case, a can of chickpeas. Wow, so glad I got that off my chest! I can’t remember where I saw to save the liquid but I remembered recently to save it when I made those lentil bowls. YOU GUYS, I’m so glad I did! I’m going to do this every time I open a can, for real! I can 100% guarantee your mousse won’t taste like chickpeas, my kids would NEVER have eaten it if it had! Oh and lets not forget the added protein in this recipe! It’s practically a health food. You’re welcome.
Healthy Chocolate Mousse
makes about 12 oz
Liquid from 1 can of chickpeas, about 1 cup, chilled
1 cup of chopped chocolate, I used a combination of dark, semi-sweet and milk chocolate
Melt the chocolate in a bowl over a pot of simmering water making sure the water doesn’t touch the bottom of the bowl. Stir continually until it’s completely smooth. You can also melt the chocolate in the microwave in 30 second intervals, stirring after each interval. Allow to cool.
While the chocolate is cooling, add the chilled aquafaba to the bowl of a stand mixer fitted with the whipping attachment or you can use a hand mixer, that’s what I did. Whip the liquid on medium-high speed until it get white and frothy and soft peaks form, this takes about 5 minutes.
Gently fold the chocolate into the frothed aquafaba with a spatula until completely combined. Some of the froth may fall and that’s okay. Transfer the mixture into your serving containers, I used 5oz glass jars. Allow the mousse to chill in the refrigerator for at least an hour, overnight is best. Top with whipped cream and serve cold!
1. I love this recipe for many reasons but the main one being how versatile it is! You already know how much I love creative liberties in the kitchen! You could add any flavored extract to the chocolate for an added brightness, I think I will try this with coconut extract next time!
2. If your chocolate seizes up, don’t worry!! This can especially happen if you choose to melt your chocolate in the microwave. You can give your chocolate it’s luster back by adding fat, in this case the best thing to go with is coconut oil. Add melted coconut oil 1 teaspoon at a time while stirring until the chocolate regains it’s silky texture.
3. The last tip I have for you is to really have fun with the toppings! If you use coconut extract add some shredded coconut! If you choose to go with almond extract add some chopped nuts! Sprinkles! Fruit! Ice cream! Seriously, go nuts. ha.
So smooth and silky! I cannot wait to make this again!