Forum Topic

Aquafaba

I eventually got around to making this the other day to make a chocolate mousse.  The aquafaba seemed fine but when I added the melted chocolate it didn't seem to mix very well with it which was a bit disappointing for me and too rich - but was quite nice on top of strawberries.  So been there and done that but perhaps I'll try making meringue with the liquid from the chickpea can next time!Anyone else tried making this?  What sort of vegan recipe did you find most successful for this egg substitute?

Philippa Bond ● 1676d3 Comments

I had the advice of putting a little cream of tartar in to make it easier to whisk - and it was actually easy with an electric whisk to get it into peaks. Unfortunately I hadn't taken account of having to be quiet in the kitchen because of a Zoom meeting nearby. :(  I also forgot because I haven't cooked with chocolate for such a long time that you can overheat it when melting it and then it loses that lovely silky consistency and was half way through doing that when I had to stop :(  so had to start again with more chocolate later and there is now a large round ball of posh chocolate waiting to be grated in the fridge...I was actually trying to make it as a no-waste/use-it-all-up recipe.  I've always loved meringues but hating having to work out what to do with the egg yolks - so maybe I'll try that next with aquafaba to see how bakes.  We don't usually eat puddings.I've been told you can make good herb flavoured mayonnaise with it too.I don't think avocadoes will last long enough in our house to make puddings but I'll keep that in mind in case of vegan guests!

Philippa Bond ● 1676d

I can't claim to  have tried it but there are recipes for vegan chocolate mousse using avocados:https://chocolatecoveredkatie.com/avocado-chocolate-mousse-vegan-healthy/However, that doesn't help use the liquid  left over from chick peas.  I know people who claim to have successfully made meringues using aquafava but, again, not tried it personally. Their advice is it takes a while with an electric whisk to get it to a suitable consistency. 

Michael Ixer ● 1676d

I have not tried it but water from chickpeas for egg whites and chia seeds for egg yolks?

Ivonne Holliday ● 1676d