I don’t have the internet at home, and so I tend to miss a lot of food fads that float around the web. One of those fads is the chickpea brine fad – yes, it’s a thing. And so I ask that you don’t hold it against me that I’m so late to the boat, and so slow to become an avid fan. But what a discovery? I mean, what kind of person wanted to whip up brine and use it as an egg replacement? Crazy food scientists, I imagine. Check out my glee in the recent post on meringues here.
For those of us now big supporters of the weird and wonderful life of veganism, this mousse is an exciting development. It has AIR BUBBLES in it, just like the mousse of days gone by, where a dream of chocolate fluffiness waited in a bowl for us to eat. And now we vegans can once again relish in the delight of moussey-madness. This cleverly composed creation is curtesy of fortheloveofcardamon and I’ve adapted it only so very slightly
100g dark chocolate – 70% is best!
2-3 TB psyllium husk or chia seed
100mL hot black coffee
100mL chickpea brine*
* Chickpea brine is that yucky liquid in the chickpea cans. Collect the liquid as you drain the chickpeas, and that murky liquid is our strange liquid gold
- In a bowl placed over a pot of boiling water (bain marie) melt the chocolate. Once melted, set aside to cool.
- In another bowl, combine the coffee. mylk and psyllium. Stir well to thicken. Slowly pour in the chocolate, whisking as you go. If it’s a bit too thick, it may benefit from a whizz in a food processor, but that’s if you want another dish to wash! Allow to cool.
- In a stand mixer, whip the brine. I turned my mixer to the highest setting and let it run for about 3-4 minutes. When white and fluffy, it will be done.
- Slowly fold in the chocolate gunk. I tried to add mine and keep whisking, but it does deflate a lot! It’s up to you what you choose. Fold is gentler on the chickpea fluff.
- Spoon into your ramekins, and store in the fridge. Ready after about an hour. So yummy!