Late last year while watching the most recent season of Great British Bake Off I was excited to see that they had created an episode all about vegan baking. While I’m not vegan, I do often like to challenge myself to try and bake with vegan ingredients and I was curious about what they would be baking on the show.
They ended up having to make Pavlova using something called Aquafaba which I had never heard of and I was definitely intruiged. Aquafaba is something that most people throw away, and I’m sure we’ve all done it. It’s the water that comes out of a can of chickepeas! Yes, that gloopy, thick, pale yellow liquid is the secret ingredient to making vegan meringues, pavlovas and in this case, mousse!
The recipe is pretty straight forward, save the aquafaba from a can of chickpeas and let cool in the fridge for 15 minutes or so. Then using a hand mixer, whip the heck out of it until it forms the same stiff peaks that egg whites do. Then it’s time to add your sweetner, your flavour, and then let it sit in the fridge for an hour!
Guilt free, dairy free, egg free, gluten free! Easy!
- ½ cup aquafaba (liquid from canned unsalted chickpeas), chilled
- 2 Tbsp sweetner (I used maple syrup, you could use honey/sugar/etc)
- 1 Tbsp Vanilla extract
- 100g (2/3cups) dark chocolate
- Strain a tin of chickpeas and save the aquafaba (liquid). Reserve 1/2 cup of the liquid and chill in a large glass bowl in the fridge for 15 minutes
- Using a double boiler melt the chocolate over low heat until melted. Remove from heat and allow to cool to room temperature.
- Using a mixer on high speed, whip the aquafaba for 5-10 minutes until stiff peaks form. Add in the sweetener and the extract and then whip for another few minutes.
- Pour your cooled chocolate into the mixture and using a spatula, gently mix the chocolate into the aquafaba until thoroughly mixed.
- Spoon into cups or small dishes and place in the fridge for at least an hour to thicken.
- Top with fresh raspberries and enjoy!