I was browsing some of the other sites WordPress recommended to me, looking at different types of recipes. Since I prefer plant-based foods and recipes (but am not vegan) I was amazed when came across the recipe for Magic Chocolate Mousse, from Food to Glow, check it out here.
This recipe is close to miraculous because it does not use eggs or milk and ends up tasting exactly like chocolate mousse! And much lower in calories since traditional chocolate mousse used cream and egg yolks.
The main ingredient used in this recipe is shockingly, white bean brine, you know the stuff you usually drain off of canned garbanzos. Until now I have thrown this down the sink, I won’t be doing that EVER again.
This is a pretty new technique discovered in France and it seems to be getting a lot of buzz in the vegan community, which I enjoy following for recipes.
An Instagram post and #chickpeabrine led me to the name they are calling this magical bean water, Aquafaba! There is also a website Aquafaba.com, linked here. It’s really cool, they are raising funds to do a scientific evaluation of the brine and why is acts similarly to egg whites!
So far people have been able to do a ton with Aquafaba. Ice cream, Pavlova, lemon meringue pie and marshmallow fluff next on queue for my kitchen!
This week (basically as soon and I came across this method) I have tried Chocolate Mousse and Meringue Cookies and both came out deliciously!
Vegan Chocolate Mousse
Brine of one 15 ounce can of white beans
2 ounces of nice quality dark chocolate
2-3 teaspoons of icing sugar, to taste
- Using double boiler or microwave slowly melt the chocolate
- Using a hand or stand mixer start whipping the brine until it forms soft peaks
- When the peaks are soft and the chocolate is melted but no longer hot, fold the two together
- Give it another 30 second whir with the mixer
- One teaspoon at a time add the sugar to taste
- Mix well one more time
- Chill in the fridge for at least 30 minutes or longer (this can be made a day or two in advance)
Vegan Vanilla Bean Meringues
Brine from 15 ounce can of white beans
1/2 scant teaspoon of an acid such as white vinegar or lemon juice
2-3 tablespoons of icing sugar, to taste
1 scraped vanilla bean
1 teaspoon of vanilla extract
- Preheat the oven to 200 degrees f
- Prepare 2 cookie tins with parchment paper
- Add the brine and acid to a bowl
- With a hand or stand mixer start whipping until you have stiff peaks
- While mixing slowly start adding the sugar, to taste
- Fold in the scraped vanilla bean and vanilla extract
- When all mixed add the froth to a plastic bag or pastry bag
- If using a plastic bag push all the whip to one corner and snip the edge!
- Start piping the foam onto the cookie tins
- This made about 24 cookies, 12 cookies per cookie sheet
- Bake for about 1.5 hours, checking at 1 hour
- The cookies are done when dry and not sticky or soft anymore
I look forward to experimenting with Aquafaba further, exciting stuff! If you try these recipes let me know how they turn out!