Chickpea & chocolate mousse

Total time: 12hr 20m
Preparation Time: 20m

For 4 people


Lara - Vanillacrunnch

Nutritional Information

Contains 467 Kcal, 8g Protein, 35g Carbohydrates, 33g Fat


  • Mousse
  • 1 tin chickpeas (approx. 400 g)
  • 2 tbsp agave syrup
  • 120 g dark chocolate, cut into pieces
  • To serve & decorate
  • 1 tin coconut milk (400 ml)

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  • Mousse

    Drain the chickpeas, retaining the liquid (aquafaba). (Cover and refrigerate the chickpeas and use them later for a salad or hummus, for instance). Pour the aquafaba into the blender and beat until a white, snow-like consistency is reached. Melt the chocolate in a bain-marie, stir in the agave syrup. Using a wooden spoon, carefully fold the chocolate into the aquafaba snow.
  • To serve & decorate

    Place the coconut milk in the fridge overnight. Remove the "hard" part of the coconut milk from the can, beat until frothy using the whisk on a hand mixer. Divide the chocolate mousse into glasses, decorate with the coconut foam. Refrigerate for at least 1 hr.
  • Tip:

    Decorate the mousse with nuts or fruit.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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