Adapted from a Facebook reel by Firsttakehadrian (Hype or Hoax, Episode 260), who credits river.wellnessdaily for the original. The liquid from a can of chickpeas — aquafaba — whips up exactly like egg whites; fold in cocoa and maple syrup and it becomes a mousse with no eggs and no cream. Vegan, pareve, and naturally gluten-free. He rated it 9.35 out of 10. Not yet test-made in our kitchen.
3-Ingredient Aquafaba Chocolate Mousse
- 120 ml aquafaba the liquid drained from 1 can of chickpeas (about 1/2 cup) — save the chickpeas for another use
- 1 Tbsp unsweetened cocoa powder about 5 g
- 30 ml sugar-free maple syrup about 2 Tbsp, or to taste; real maple syrup or agave can be swapped in
- Drain the liquid from the can of chickpeas into a clean, grease-free mixing bowl.
- Whip the aquafaba with an electric mixer until stiff, glossy peaks form, the way egg whites whip — this takes several minutes.
- Sprinkle the cocoa powder over the foam and add the maple syrup. Fold gently with a spatula until just combined, keeping as much air in the mixture as you can.
- Divide the mousse between two serving dishes.
- Chill in the refrigerator until set, at least 2 hours, before serving.
Adapted from a Facebook reel by Firsttakehadrian, who credits river.wellnessdaily for the original. Naturally gluten-free, vegan, and pareve. The whipping and chilling times are Yael’s estimates from the reel. Not yet test-made.
