Rich and bold, this chocolate mocha mousse was inspired my favourite chocolates “Around Midnight Espresso Chocolate Truffles” from Booja-Booja and my Dreamy Chocolate Mousse.
It is using aquafaba (chickpea brine) instead of eggs. Whisked in a food processor, chickpea brine transforms itself into whisked egg whites. This amazing process is made possible by the high protein content of the chickpea brine.
Make sure that the chickpea brine you are using does not contain salt as otherwise this chocolate mousse might not taste as good.
This recipe is part of my Leftover Duos series as I had some chickpea brine leftover from making this curried chickpea sandwich. No waste in this kitchen 🙂 !