Aquafaba is kind of a new “it” food for vegans and foodies alike that is definitely worth testing out to see how you like it. The next time you make a lovely chickpea dish for yourself (like this hummus or these cookies) save the juice they come in to the side and give this recipe a go. The aquafaba act in a similar way to goopy uncooked egg whites and can be whipped up to form a mousse like consistency. Give it a try and let us know what you think in the comments below.
1 cans of chickpeas – the liquid only (aquafaba)
1 bar of plain chocolate
2 tbsp agave syrup
Melt the chocolate over a pan of boiling water. Whisk the aquafaba like crazy with a hand held blender until it forms soft peaks. This will take about 3 mins or so. Remove the chocolate from the heat, allow it to cool for a minute and stir in the agave syrup. Slowly fold the chocolate into the aquafaba and stir it in softly, you don’t want to stir too rapidly and make the aquafaba loose all it air. Pour into serving dishes and leave to set in the fridge for half an hour. Enjoy!