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magic-vegan-chocolate-mousse by food to glowI really really wanted to title this, “Bloody Freakin’ Genius Chocolate Mousse,” but that a) might have sounded a bit rude to the more sensitive among you (sorry), and you might have clicked away; and b) it might have sounded a bit hyperbolic – and you might have clicked away, this time shaking your head at the egotism the title implies.

But, I am not the genius. Someone else is. {It may be this person.} Someone whose hand I wish to give a hearty shake, and on whose cheek I wish to give a chocolate-scented kiss. Folks, you may wish to be sitting when I tell you this.

The secret, the magic, well, it is *drum roll* chickpea liquid.

I know, yes, the icky goo that you pour down the drain. It sounds utterly bonkers; and my brain is still recovering from trying this and it absolutely, 100 per cent, working. But work it does. Those starches and proteins that we willy-nilly chuck away are thousands of recipes waiting to be developed.magic-vegan-chocolate-mousse by food to glow

Don’t believe me? Well, just go – right now – and get a can of chickpeas. Drain the peas over a medium sized bowl. Now pull out your electric mixer and plunge them into that bowl, and whisk that gunge on high. That’s all. Almost immediately it goes encouragingly frothy, but as you keep it in and move the beaters around the bowl – as you would for whipping cream (this is essentially the process you are mimicking) – it whitens and swells with high-velocity air. Remove the beaters from the bowl and admire your soft peaks. 😉 Soft peaks that stay, even when you turn your back to now gently heat some best dark chocolate.

screenshot of my instagram post

screenshot of my instagram post

But I’m getting ahead of myself.

I have to thank Fran down in Tasmania for mentioning this method to me a few times in the comments. I was initially intrigued, but as I can’t really eat chickpeas the notion sat in an unused and spacious crevice in my brain.  Luckily, opening some chickpeas recently for a recipe (soon to be blogged), that notion sprang to my prefrontal cortex and demanded that I immediately pop a bowl under the chickpeas rather than let this goo escape. Sidetracked to a terrifyingly manic degree I then grabbed chocolate and some other bits, pushing the other recipe’s ingredients to the side. In my haste – and excitement once I saw those fluffy peaks appear – I burned two batches of good chocolate. I’m rubbish at patience and chocolate melting, but I imagine you are better about both of these things. It all came good in the end, and is too easy for anyone not to try. Once I decided that I could just add chocolate to this cloudlike entity I looked on the Internet and found this recipe on Mouthwatering Vegan. I have adapted it lightly, but with so few ingredients it is hard to stray far from Miriam’s original.

Apparently this whole chickpea liquid thing started on a Facebook page at the beginning of the year, and by March a few people had posted about it, and with other beans and tinned hearts of palm (!). But this is still ahead-of-the-curve stuff, and I have Fran – or Narf77 as is her nom de plume – to thank.

So, the magic is not chia seeds, avocado, coconut milk, cashews, or any other ‘super food’ we healthy types like to play with. Nope, just plain old chickpea liquid.

Have you already discovered this gob-smackingly genius trick? Did you make macarons, meringues, marshmallow fluff, torrone, mousse? Let me know! Here’s a page you may be interested in too. Oh, and btw, Elaine has made a savoury mousse with hers. She saw my experiments on Instagram and had a play herself. Genius! Bl**dy freakin’ genius. 😉

magic-vegan-chocolate-mousse by food to glow

Magic Chocolate Mousse

  • Servings: 2-3
  • Difficulty: ridiculously easy
  • Print

The idea of whisking up chickpea liquid and it making a fluffy mousse may seem bonkers and yucky but I assure you, while it is bonkers it is as far away from yucky as you can imagine. Especially with melted chocolate folded in. The whipped liquid tastes only faintly beany, but with chocolate added and a little coffee essence (not necessary but I think it really works), NO ONE will be able to know the magic you have wrought. Hit them with the news after they have demolished their bowl and asked for seconds… Be prepared to deal with the screaming.

The liquid from a tin of chickpeas

100g (3.5 oz) best dark chocolate, melted in a bain marie or microwave (this page from love tells you about both methods) – allow it too cool a little while you make the rest

pinch of fine salt

1-2 tsp icing sugar, or tiny smidge quality stevia (I use Sweetleaf organic in powdered form, but only occasionally), to taste if desired (I didn’t need any)

1 tsp coffee or vanilla extract (more to taste) — maybe mint extract or rose would be nice

1. Using an electric whisk/beaters whisk the chickpea liquid until it looks like softly whipped cream – soft-peak stage. Whisk in the sugar if using, and the salt.

2. Stir the coffee or vanilla extract fully into the melted chocolate, then either fold this into the fluffy mix, or – as I did – whisk it in with your electric beaters. If you do the latter you may the think you have ruined it, but it sets beautifully. Taste for flavour and adjust if needed (remember – no raw eggs here!)

3. Pour the chocolatey gorgeousness into 2-3 serving cups or individual-sized dishes, cover and refrigerate for a couple of hours. Garnish with cacao nibs, a dusting of cocoa powder or some icing sugar.

Note 1: this keeps well for a couple of days in the refrigerator without any deterioration in taste or appearance. Result!

Note 2: the basic method can be used as a vegan substitute for both whipped cream and whipped egg whites. Talk about versatile!



magic-vegan-chocolate-mousse by food to glow

103 thoughts on “Magic Chocolate Mousse

  1. Its amazing isnt it!? Have you tried meringues yet? I found the recipe from mouthwatering vegan and have plastered it all over social media!!! The person who created the recipe needs a national holiday :)))

    1. I haven’t made the meringues (confession – don’t like meringues!) but I might just do as they haven’t any egg white. The recipe I riffed on is from Miriam/Mouthwatering Vegan. Ace recipe just ripe for playing with. I hope she doesn’t mind!

      1. I’ll tell you what, I’ll take one for the team and test the meringues for you 😉 Looking forward to attempting a pavlova!

      2. That’s a plan. You do it and post and I will add your link here if you like?

      3. Thats a deal :)))

  2. Fab post – fab stuff!!! Your mousse looks great 🙂 it’s such an amazing discovery, I just can’t imagine what made someone first ever try it!!! I love the idea that if I need whipped egg whites for something I can whip up some of the juice (I’ve always got a can of chickpeas on the go for something) and not have spare egg yolks kicking around looking for a job. Laura from the Veggy Side of Me has also use the liquid unwhipped instead of eggs in vegan cakes and biscuits! Amazing!

    1. It is all so fascinating. I wonder how quickly it will become a proper craze that catches on with people not into vegan food but interested in making healthier puddings and even savoury recipes, such as your lovely one? I’m prepared for the Internet to explode with ideas!

      1. Me too!!! Like yourself, I await the onslaught…x

    1. Oh, yes I say that term when I was noodling on Instagram while writing this up. A great name! I will look up her recipe. I already linked to her for one of her other recipes. Thanks for sharing the link. 🙂

      1. No worries xx

  3. beans really are magic! this reminds me of the first time i made cakes with black beans. Will have to have a play. Thanks for sharing.

    1. I know. I still get a weird thrill when I am making black bean/aduki bean brownies! Let me know if you do anything with your chickpea gunge. 😉

  4. Reblogged this on foodbod and commented:
    More about that amazing chickpea juice…

    1. Chickpeas?? Who would have thought!! This is a definite must try for sure, thanks for sharing sweetie xoxox

      1. I know, it’s weird isn’t it??? And very cool 🙂 xx

  5. This is honestly the most amazing thing I have ever read and I read a lot! Also for some reason I am obsessed with chickpeas and I have about 27 tins so I can make a whole vat of this!! I’m so excited. Thanks for rocking my world!

    1. Yay! Go right now and make this and report back. I wish I could see your face when that bowl of chickpea liquid pouffs out!

  6. Susan says:

    OK…now your just showing off……;)

    1. Susan says:

      I meant “you’re”…my English major sister is going to kill me…..

      1. 😉 Try this and and YOU can be the show-off!

  7. Yum. I need to make this!

  8. fabfood4all says:

    Wow Kellie this freakin genius as you say – i can’t wait to do my own experimentation now;-) Thank you for a fab entry to #CreditCrunchMunch:-)

  9. Hanna says:

    Wow Kellie! Inventions are crazy right? I mean, who came up with the idea of whipping up this stuff? Very genius indeed :-). I am definitely going to try this very soon. Thank you for sharing!!

  10. Well I never! Definitely going to try this out asap. I usually save the chickpea liquid when I soak from dried, but always biffed the canned gunk. Can’t believe it turns into this magic! As for meringues, I’m intrigued. I don’t like meringues either but only because they taste too ‘eggy’ to me, so perhaps chickpea meringues is the trick?!

    1. I will try meringues too, but another reason I’m not keen is all that sugar in most recipes. I haven’t made a pavlova in awhile so I think is the place to start and top with lots of lovely fresh fruit. Tell me how you get on with your experiments. I would love to see you post about this crazy invention. 🙂

  11. I’m blown away! This is incredible news. I’ll be making this for sure.

  12. fantastic post lovely! thanks for sharing x

  13. ooooh…really, chickpeas?! Normally find the liquid gunk particularly off-putting grim – so looking and smelling – but can’t wait to try this out, looks amazing. Kudos to all these internet experimenters and thanks to you for opening my eyes to a whole new world of chickpea loveliness! Have you got the recipe for your beany brownies online too?!

    1. Thanks for your willingness to give this a try! As for the brownies, you’ll find them in my Index, or use the little search thingy in the sidebar. They are aduki bean ones but you can use black beans instead.

  14. Sanny says:

    Yay….this is right up my street….quick n easy but looks delumptious! Thank you 🙂

  15. and to think I just drained a can of chick peas down the sink drain last night! This does sound bloody friggin’ bonkers, but the pictures of the mousse look even more creamy and delicious and since chocolate mousse is my all time favorite dessert, I think I’m just going to have to open up another can of beans and whip up a batch immediately! Huge thanks for bringing this genius technique to my attention, I truly can not wait to try it 😉

    If you’re interested in some of my more “old school” super food chocolate treats, check out my avocado brownies, here OR my chocolate raspberry ganache tart with cashew cream, here

    Thanks for the inspiration!

  16. lizzygoodthings says:

    Lordy! I wonder if all chickpea liquid is the same across the globe????

  17. I’ve been looking for chocolate mousse recipes and this is by far the most unique one so far! It looks so yum!

  18. This looks amazing and I totally wanted to make it but would you believe my daughter is allergic to chickpea???? I know, right, who the heck is allergic to chick pea! Ugh. Great recipe.

    1. Um, I’m not allergic, but very intolerant! I could only have a taste then passed it to hubby. Who was ecstatic. I’m going to give this a try with black bean water next. I can eat more of that!

  19. superfitbabe says:

    What a great way to use the liquid!

  20. Looks yummy must try this moose. I love the avocado chocolate moose too.

  21. Wow, this is awesomely interesting! Have you ever tried throwing the recipe in an ice cream maker?

    1. Now THAT sounds genius. 🙂

      1. debspots says:

        I tried it, it got hard as a rock after freezing. But I wonder if I beat it long enough?

      2. I don’t freeze mine. It’s cool enough here to just pop it into a cool spot. I think variables of room temp and type of chickpeas (brands) are the factors. Did it get like stiffened whipped egg whites? Mine does quite easily in a 180C room. I whip in the chocolate and it retains its volume mostly and thickens quickly upon cooling. :/

  22. Marie says:

    This sounds bonkers but I’m going to try it, thank you.

    1. Marie says:

      Well I tried it. I made it yesterday for today and even though it was only just past breakfast time I had a wee taste. It tasted like chocolate mousse, I really didn’t think it would but it did. Amazing!
      While on the subject of weird ingredients have you tried magic bean chocolate cake? Red kidney beans are used instead of flour, again it was really good.

      1. Hi Marie. Oh, I’m so glad you liked the mousse! It’s pretty jaw-dropping isn’t it? Not my recipe maybe but the concept. I make aduki bean and black bean brownies – so good – but have yet to try kidney beans. It is pretty awesome that beans can sub so well for flour. I just have to make sure I don’t over-bake!

  23. I did not expect the magic ingredient to be chickpea liquid. Thank you (and Fran) for introducing us to this. I’ll have to get over my squeamish-ness with using the canned liquid (guess cooking liquid from cooking dried chickpeas won’t be the same?) and try this out!

  24. Oh I love foodblogging and the Internet for sharing new ideas like this. So exciting. I can only tolerate chickpeas every now and then but might have to give this a try. Thank you so much for sharing and translating! Off to find you on Instagram which I’ve finally got my head around!

  25. Oh my goodness me, that is astonishing! I am certainly going to try for myself, not that I don’t believe you, its just difficult to comprehend! Its also perfect timing as I suddenly cant get my hands onto my very fav Oatly Cream that I used to use in every creamy thing sweet and savory. Bravo bravo to you all for this wonder.

  26. I never would have thought to use chickpea juice. What a fantastic idea and a great way to waste less. I have shared on Twitter too.

  27. i made this omg its goooood

    1. So glad to hear it. Did you make any changes? I’m curious what others do with this basic template. Thanks for commenting. Have a great weekend. 🙂

      1. oh i did exactly what it said to, cept i mixed both coffee and vanilla together, i tried one with a dusting of icing sugar but it melted. They are in the fridge waiting for my guests tomorrow, now I dont now what to do with all the chick peas lol x

      2. Ha ha! My index is full of chickpea recipes – despite me not being able to eat more than a bite of them. 🙂

      3. haha, yes I just had to make a huge hummous!

  28. Joël says:

    Waiting for the chocolate-scented kisses 🙂
    (That’s far more interesting than chickpeas-scented kisses or tofu-whey-scented kisses, believe me !)

    1. Oh wow! Lovely to hear from you, Joël! Are you the inventor of this tremendous trick? Regardless, a big chocolatey mwah 😚

  29. pollopicu says:

    Your mousse looks absolutely decadent!

  30. Looks delicious! Definitely give it try! Thanks for sharing!

  31. jensfood9 says:

    This is so clever I really need to try it and your photos are amazing Kellie.

  32. This recipe looks like utter genius! Definitely going to try this one!

  33. Well I for one will be giving this a try, I have a chickpea chocolate cake (gluten free) so its the perfect partner recipe

  34. sarahgiebens says:

    Wow! Yumm!!! It looks and sounds amazing 😀

  35. This mousse sounds delicious. Love your photos!

  36. narf77 says:

    The latest buzz is that you don’t need canned bean liquid even, it will work with the water in tofu packets but I haven’t tried this so if anyone wants to give it a go…what have you got to lose? I am just stoked that everything from a can of beans (or from cooking your own, it works with home cooked bean liquid as well and you get a whole LOT more bean liquid to muck around with) can be used now and there is no waste. Mains and dessert from a single can, who’d a thunk eh? 😉

  37. This really is magic, Kellie. I haven’t tried it yet, but I will 🙂

  38. Wow who knew chick pea gunge could do this, the possibilities are now endless. Thank you for sharing this.

  39. Wow, Just wow. Have pinned this on my sweets board to try later.

  40. This looks and sounds absolutely delicious Pinned and shared!

  41. Cooksister says:

    OK now THAT’S a new one on me!! I have always marvelled at the starchy goopiness (technical term, obvs!0 of chickpea brine, but who imagined it would whip up like egg white?? Thanks for enlightening us!

  42. Lollie says:

    You can do same thing with avocado and raw honey. thanks for posting. enjoy your enthusiasm.

  43. stateeats says:

    Genius I say, pure genius! – Kat

    1. Thanks so much, Kat. 🙂

      1. stateeats says:

        Kellie – I wanted to tell you I made this yesterday with pinto bean gunge and it worked!! So maybe any kind of canned bean will do? I am not vegan but I am dairy intolerant and have not been able to eat mousse for many years. So happy to have found this trick. Thank you, thank you!!

  44. Sally says:

    This will revolutionise my cooking for vegan teen….seriously.

    1. Thanks so much, Sally. I do hope she tries it. IF she can get around the concept I think she will like it. 🙂

  45. I was so intrigued by the use of chick pea water that I made this on Sunday to bring to a friends dinner party that evening. Needless to say, it went down a treat! No one could guess what the secret ingredient was though and they were very surprised when I told them. I will definitely be doing this again. Thanks for another fab recipe Kelly!

    1. Fab! So glad to hear that you enjoyed it. Corin, let me know if you try something different with this crazy idea. I’ve got something else up my sleeve…

    2. I thought I replied but I don’t see it! Anyway, I’m well-chuffed that it worked out so well for you. And I hope you had fun teasing your guests with the magic ingredient. 🙂

  46. Jenny says:

    I just made this and I’m not sure what I did wrong, but the chocolate went all lumpy when I mixed it in. It sunk to the bottom at first and was a pain to mix, so I whisked it in to get it properly incorporated. Maybe it was too cool so it got cooled too far when added to the cold foam? Maybe the dreaded ‘don’t add water to melted chocolate’ warning came into play? It also didn’t set like a mousse – I just had bowls of lumpy foamy chocolate liquid in my fridge! It did taste nice, though my mum was horrified when I said what was in it and won’t eat any more, despite polishing off her bowlful. I shall try another batch though, maybe if I beat it even longer and add the chocolate when it’s warmer? Maybe if I mix some foam into the chocolate first to make sure it doesn’t seize before adding it all together? Somehow I will have the decadent pudding in your pictures!

    1. Hmm, not sure why it went wrong for you. The chocolate definitely needs to be good quality and warmly liquid, and the chickpea liquid needs to be room temperature (I think I was assuming that everyone would be using it at room temp but maybe I need to stipulate this). The foam needs to be whipped to soft peaks as described so you can be sure that it will support the addition of the chocolate. I didn’t state a time because it does seem to vary depending on the brand of chickpeas/ whether from scratch, but I do mine about 6 minutes. Others have told me that it worked out for them, so hopefully second time lucky?? I’m glad it tasted good though!

  47. Alisa says:

    So I read this at work today and was super excited and when I got home I tried making it… But it’s more foamy then ur creamy one and its umm how does I say this … It’s smells like chickpeas :p it tasted a bit tart (Not really the right word) ? . The chocolate over took the chick pea smell… But I use wondering why mine wasn’t so smooth like yours? I beat it for 17 min but it was on my stand mixer with the wisk head… Which I normally use for mergiue …. Should I have used the beater head instead!? But I’m excited to experiment with it more!! Thanks !!

    1. I’m sorry yoy didnt get on so well with this recipe. Ive made it several times and its been fine every time. Im wondering if there is some variation in chickpea liquid or temperature to blame. 17 minutes is some perseverance! Perhaps add a touch of cream of tartar if you give it another go (like you do for meringues), and some icing sugar if it seems too bitter. My dark choc did have some sugar in it but perhaps you got the hardcore stuff? Have a look at the link I put on that I riffed on. Perhaps that may help. I eNt you to have a fluffy mousse! !

  48. Chickpea liquid?? Who would have thought of whisking the leftover liquid? Someone who has too much time on his/her hand I think.. but a genious creation indeed 😀 I’ve posted a rich velvety 2-ingredient Choc Mousse recipe, made with just dark choc and water whipped till thickened. A tad too rich for my palate, 1 tablespoon is enough to satiate my choc cravings for the month.

  49. Annie says:

    I was so intrigued by the weirdness of this that I had to give it a go – I really did do the sharp intake of breath when the chickpea gunk whizzed to a white froth – such a thrill! Mine worked magnificently – for the record I used a tin of Napolina chickpeas and Menier dark choc and whizzed the chickpea liquid for maybe 4 mins in my Kitchenaid with the whisk attachment to get a ‘soft peaks’ consistency, then whisked in the melted choc. Great flavour and texture – no hint of chickpea and was truly amazing. Not only that but on the side of the chickpea tin there was a recipe for Sicilian chickpea fritters which I went on to make with the drained chickpeas and these turned out to be so easy and really tasty. Have passed both recipes on to impoverished student daughters and I reckon that main course and pudding from one tin of chickpeas is a good deal…

    1. Fantastic, Annie! ! It’s so great to hear from you anyway, but to know that this worked well for you AND that you got another frugal recipe off the tin’s label – win-win! Both are perfect student food ideas and the mousse is strangely thrilling g to make. I’m chuffed that you had the same intake of breath. I yelped!

  50. Sophie33 says:

    I made your magical chocolate mousse & loved every spoonful, dear Kellie! xxxx Waw!

  51. Michal says:

    try it and love it 🙂

  52. MichelleinScotland says:

    Made this last night, fantastic, used lindt 85% chocolate and Tesco brand chickpeas – bit rich for my son but that meant I had two! Had previously tried with cannellini water (again Tesco brand) but it hadn’t worked (wouldn’t get to the soft peak stage). I did put the chickpea water in the fridge overnight then got it out and let it get up to room temp then whisked it whereas I did the cannellini bean water straight away – only difference I can think of – other than different beans obviously 🙂 Will try again with cannellini. Fantastic tasting and you really wouldn’t know it was chickpea water.

  53. Claudia says:

    Please help me, I made this recipe and when I added the chocolate my garbazo mixture became liquid again…
    Any ideas why this might have happen?

    1. I’m wondering if the mixture was cold. Room temp works best. I’ve not had this issue so I’m not sure hybrid it hasn’t worked. I’m sorry though as it is thoroughly – and magically- delicious.

      1. Claudia says:

        So you add the chocolate while warm to a room temperature garbanzo mixture?

      2. That’s what I do, yes. But people do have success with using chilled. Sometimes I think it can be type of bean juice used – brand type and the viscosity; homemade v tinned.

      3. Claudia says:

        thank you so much. Can I ask you what brand of garbanzo beans do you recommend?

      4. I’m not sure where you live, but I like Sainsbury own-brand organic chickpeas in the cardboard carton. The liquid is nice and thick. 😊

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