If you know me, you know how much I dislike wasting food. Whether it’s eating leftovers as is, incorporating leftovers into new meals or using up the not so fresh vegetables, I will find a way to use them. Oh yes, I will find a way.
So, when I heard about aquafaba I was intrigued. Aquafaba is the liquid in beans (traditionally chickpeas) that you drain off. I never thought about saving it, who knew?
My first opportunity arose when I made hummus. Got to save me some aquafaba. I looked up various recipes of what I could use it in. Turns out it can be a substitute for eggs in baking. If only I would have known this years ago when my son was allergic to eggs. I finally decided upon this chocolate mousse recipe. And with only three ingredients. Win.
I whipped the aquafaba into a meringue. The recipe wasn’t specific on speed or time for whipping. So I whipped it. Whipped it good. Honestly I wasn’t paying attention to the time, but it felt like awhile (read, forever). And it really started to get stiff peaks when I had it on full speed. Still blows my mind that this is chickpea liquid.
I added in 2 teaspoons of sugar and melted chocolate and I had an amazingly light and fluffy mousse that wasn’t too sweet!