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Vegan Orange Chocolate Mousse with Pistachios
servings
Ingredients
- aquafaba, liquid from one can of chickpeas
- 1/4 cup sugar
- 1/2 tsp cream of tartar
- 2 cups chocolate chips, dark
- 1 15 oz can coconut milk, regular
- garnish, Optional: Garnish with 1 tsp orange zest and 2 tbsp chopped pistachios
Instructions
- Pour the chickpea liquid into the bowl of a stand mixer. Use the whisk attachment to beat on high until soft peaks form. Slowly add the sugar and then the cream of tartar while the mixer is running. Continue to whisk until stiff peaks form.
- Place the chocolate in a large glass bowl and melt in the microwave or over a double boiler. Allow the chocolate to cool slightly, then fold it into the whipped chickpea meringue.
- Place the coconut cream in a mixing bowl and whisk, continuing until stiff peaks form.
- Stir 1/3 of the coconut cream into the chocolate mixture, then fold in the remaining.
- Divide into four 1-cup containers and refrigerate for at least 2 hours. Top with chopped pistachios and orange zest before serving.
Notes
This recipe is part of a 5 Meals with 5 Ingredients weekly meal plan. Get the ingredient list here.
Comments
do you mean coconut milk, not the regular coconut milk but the canned coconut that you can whip intoi a cream? Is that the kind of coconut cream you refer to in this recipe?? Thanks.
Hi Marianne, thanks for the question. We recommend using regular canned coconut milk, and have updated the ingredient list to make that more clear. Thanks!
There is quite a bit of explanation/steps missing in this recipe regarding the coconut milk. If you use a can of coconut milk, it will not whip because there is too much water to fat ratio.
What you CAN do with canned coconut milk though, is leave the can in the fridge overnight. Open the can carefully (Do NOT shake it!!) And skim the fat solids out of the can and into the mixing bowl. Do not add the leftover separated coconut water. The fat solids will do a better job at whipping and shouldn’t take too long to get a nice stiff whip.
What is the exact measurement of chickpea liquid? I boil my own and do not use canned.
Hi Daphna, usually we recommend soaking chickpeas for at least an hour (or overnight) before cooking them. You will need to use the soaking liquid, not the cooking liquid in this recipe. The exact measurement is ¾ cup soaking water. Thanks!
It is typically about 3/4 cup. To discover lots more uses for chickpea water, please join the original Facebook group for water from pulses (aka “aquafaba”): https://www.facebook.com/groups/VeganMeringue/
To discover lots more uses for chickpea water, please join the original Facebook group for water from pulses (aka “aquafaba”): https://www.facebook.com/groups/VeganMeringue/
Vegan comfort food is about as holistic as it gets! This is a fantastic recipe. If you want more insight into holistic living, health courses, testimonials and the latest holistic buzz, visit naturalhealthcourses.com
This looks so delicious, I’m trying this one out too .