How to Transform Chickpea Water into Chocolate Mousse

While it may not sound very appetizing, chickpea water—also called aquafaba—is a secret weapon when you want to whip up velvety vegan desserts. We often pour the liquid from canned chickpeas down the drain, but this overlooked ingredient can be the key to creating unexpectedly decadent treats. “I first learned about the magical power of aquafaba by testing a recipe for meringue cookies,” says plant-based chef Carleigh Bodrug, who has drawn more than 4 million followers on Instagram with her crafty low-waste recipes. “Shockingly, when you whip up aquafaba, it develops stiff peaks just like whipping egg whites.”

Bodrug’s highly anticipated second cookbook, Plant You Scrappy Cooking, focuses on zero-waste recipes that use hidden gems in your pantry (like aquafaba) to create wholesome vegan meals. “I have about 25 recipes earmarked as ‘kitchen raid meals’ where you can use just about any bean, grain, or vegetable to help people reduce food waste,” says Bodrug. “The new book also has a ‘Have This, Make That’ visual index at the beginning of the book, which allows users to peruse some of the most commonly wasted foods (like bread) and correspond them with recipes throughout the book!”

One of the standout recipes from Plant You Scrappy Cooking is a creamy, dreamy chocolate mousse that utilizes the silky smooth properties of whipped aquafaba. “You can bake up [whipped aquafaba] to make pavlova or meringue cookies, so I thought it would make an excellent chocolate mousse,” says Bodrug. “I tried folding in melted chocolate one day and was absolutely blown away by the results. It created the creamiest fluffy mousse with such limited ingredients. It’s absolutely liquid gold.” 

If you’ve never worked with aquafaba before, this recipe will change the way you look at a can of chickpeas and turn you into a scrappy cooking superstar!

Bodrug’s decadent concoction, dubbed “Mousse on the Loose,” can be found in Plant You Scrappy Cooking alongside dozens of other delicious plant-based recipes. We recommend choosing no-salt-added or low-sodium canned chickpeas to keep the sodium count in check. If you want to add a little extra pizzazz to your chocolate mousse, Bodrug suggests sprinkling some berries, flaky sea salt, or cacao nibs on top of each serving. 

Makes: 4 servings  Cook Time: 25 minutes

For more tips on transforming leftover ingredients and reducing food waste, check out Scrappy Cooking, out April 9. And be sure to take a look at Bodrug’s feature in the spring 2024 issue of Forks Over Knives magazine, on newsstands now!