Did you just make yourself a chickpea salad and want to process the chickpea water? Very sustainable from you! Therefore, you get from me also directly the recipe for vegan chocolate mousse with tahini. You are skeptical? I was at the beginning. I was a little afraid that the chocolate cream would somehow taste like chickpeas – absolutely unfounded. The refined mousse tastes wonderfully chocolaty and a bit like sesame mousse.
Chocolate cream with aquafaba
Canned chickpea water is an excellent substitute for egg whites. You can whip the aquafaba, as it’s also called (aqua = water, faba = bean), really well with a squeeze of lemon juice or a pinch of baking powder. It takes a bit of time, but is still quick to prepare and is perfect for vegan chocolate mousse. The whipped aquafaba makes the cream especially airy and light.
Chocolate mousse with a difference
This recipe wouldn’t be on this blog if a few Levantine ingredients hadn’t integrated themselves. I totally like to spice up or modify classics. There are no chickpeas in the chocolate mousse, but there is the water. There are also fine coconut flakes, which people in Lebanon like to use to spice up desserts. And of course the secret star of this chocolaty dessert: tahini. Because the tart, nutty note rounds off the vegan chocolate mousse perfectly.
Why not start your own experiment right away and make this wonderful vegan chocolate mousse with creamy tahini – you’ll enjoy every spoonful.
Recipe for vegan chocolate mousse with tahini
For the mousse
- 150 g Dark chocolate (vegan)
- 1 TSP Powdered sugar
- 2 EL Tahini
- 180 ml Chickpea water
- 1 pinch Baking powder
- 1 TL Tahini
- 2 TSP Coconut flakes
- Melt chocolate over a water bath. Stir in powdered sugar and tahini. Set aside and allow to cool slightly.
- Meanwhile, beat chickpea water with baking soda until stiff, at least 5 minutes.
- Fold whipped chickpea water into chocolate mixture. This will cause the mousse to collapse a bit, but don't worry, you did everything right.
- Chill vegan chocolate mousse with tahini for at least 4 hours, preferably overnight.
- To serve, garnish mousse with tahini and grated coconut.