Everything you need to know about aquafaba, the magic ingredient for egg-free baking

What is aquafaba?

Aquafaba is the name given to the cooking water from a legume such as chickpea which is used like egg white. Indeed, did you know that the slightly viscous juice from canned chickpeas, when whisked vigorously, behaves like egg white? It foams, it rises, and… it lasts! We owe this astonishing discovery to Joël Roessel, author of the “Plant Revolution” blog. It delights the curious as well as vegans and those allergic to eggs. Finally, it’s your turn to whipped whites, meringues, chocolate mousses, sponge cakes… without eggs! Other legume liquids, such as canned beans, can also be used as a substitute. Moreover, Sarah de la Cruz from the account @frieddandelions makes a perfect brownie using the liquid from black beans.

Egg-free chocolate mousse (4 people)

Preparation: 10 mins
Rest: 2 hours minimum
Cooking time: 5 mins

120 g of dark chocolate
15 cl of chickpea juice collected from a 400 g can of chickpeas
¼ tsp. teaspoon of salt
15 g of unrefined cane sugar

Melt the chocolate gently in a bain-marie. Leave to cool.
In a salad bowl, beat the chickpea juice and salt with an electric mixer. When the foam forms soft peaks, add the sugar while continuing to whisk.
Incorporate the melted and warmed chocolate, working delicately with a spatula.
Pour into 4 glasses and leave to set in the refrigerator for 2 hours, or overnight.

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