By Kali of Flaming Flamingo supperclub

Aquafaba is the water remaining after cooking pulses or found in the tin after draining. Aquafaba is a magical ingredient used by vegan bakers and cooks as it whips up like eggs whites! Wonderful things can be achieved by something so un-expecting and simple, something that you would normally throw out!

One of my all-time favourite dessert recipes is Raymond Blanc’s chocolate mousse. Just 3 ingredients combine to create light, luscious, chocolate clouds. I didn’t think I’d be able to make this recipe vegan but it is possible and every bit as good. As well as the satisfaction of making this incredible dessert vegan, it also makes sense to use an ingredient that would otherwise be wasted.

So here you go, the lovely Raymond’s recipe, slightly adjusted by using coconut sugar instead of white sugar (which, gives a nice rich caramel-like flavour) and aquafaba instead of eggs.

Ingredients (serves 4 - 6)

  • 170g dark chocolate (70% is perfect)
  • 235ml or 1 cup of chickpea water - chilled (the aquafaba should be the consistency of egg white, so quite thick and gloopy. You can cook your water down in a pan if it’s too thin to start.)
  • 30g sugar (or coconut sugar)
  • 1 teaspoon vanilla extract


  1. Place a large bowl over a pan of boiling water to make a bain marie, the bowl shouldn’t be touching the water.
  2. Place your chocolate in the bowl to melt.
  3. Once the chocolate is melted take off the heat and allow to cool a little, stir in the vanilla extract.
  4. Using an electric whisk or a mixer, beat the aquafaba until it forms stiff peaks. This can take up to 20-30 minutes so don’t be afraid to leave the machine running. Once stiff peaks have formed, pour in the sugar very slowly and continue to beat for another minute until incorporated.
  5. Scoop out a third of the aquafaba peaks and whisk into the chocolate then fold through the rest of the aquafaba. You should be left with a luscious chocolate mousse.
  6. Scoop into glasses to serve or one big serving bowl and chill for at least an hour to set.
  7. To make a cashew cream to top the mousse blend 150g cashews soaked, 40ml maple syrup, 2 teaspoons vanilla extract and 60ml water in a blender until smooth.