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Chickpea & chocolate mousse
20 m active | 12 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 467
  • Fat about 33g
  • Carbohydrates about 35g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 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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And that's how it's done
And that's how it's done
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.