Dessert is always on my mind. In the morning, in the evening and anytime in between. I cannot deny my enormous sweet tooth, but I can be better about what I consume – not only for myself, but for the environment. You didn’t thinking I was swaying away from My Ecokitchen series, did you?! Nahhhhhh. We’re already on Episode 6 (my favorite number), but you can visit my homepage at www.chefpriyanka.com to see Episodes 1-5!

So, what does dessert have to do with eco-cooking? Well, everything! Because today’s dessert is low-waste and featuring an unusual ingredients – chickpea water! Yes, that can of chickpeas you open to make chole/chana masala, or pop into your salads, or throw into your air-fryer is the star of this recipe! Not the actual chickpeas, but the water you toss! Chickpea water or aquafaba is full of magical starchiness, that when whipped, emulate egg-whites similar to a meringue. So it’s PERFECT for desserts! Not into cans? Then check out this article from Inspired Taste that explains how you can make aquafaba from fresh chickpeas – basically, once your chickpeas are boiled, let them sit in that water to completely cool and to release all their starchiness. Once cooled, drain and reserve the water for recipes!

I used the magic of chickpea water to create one of my FAV desserts – chocolate mouse. It’s completely dairy-free, egg-free, vegan AND low-waste! Plus it’s tastes like a bowl of heaven. I’ve made this dish multiple times for various pop-ups over the past couple of years and it’s been an utter success! So, won’t you try it too?

Some tips:

• Purchase no salt added/low-sodium can of chickpeas
• Try to buy organic can of chickpeas
• Once drained, completely chill your aquafaba in the fridge before whipping
• Chill your mixing bowl
• Technique is key in this dish, so make sure it has your full attention!

Chickpea Water Chocolate Mousse: 

• 4 oz semi-sweet vegan chocolate chips

• 1/3 cup oat or coconut condensed milk

• 1 tsp rose essence

• 1 can low-sodium/no salt added chickpea water – set aside in the fridge to chill

• Berries, dried rose petals and edible glitter for garnish

1. Place a bowl over a double boiler with gently simmering water. Add in your chocolate chips and whisk until melted. Pour in the condensed milk and essence, mix until combined and glossy. Remove and cool until room temperature. It will thicken.

2. While the chocolate mixture cools, in a chilled mixing bowl, whip the chilled chickpea water on high for 5-10 minutes until you achieve stiff peaks.

3. Add in the whipped aquafaba faba about 1-2 spoonfuls at a time to the cooled chocolate mixture and gently FOLD into the chocolate.

Keep doing this until you see NO streaks and you’ve folded in ALL of the whipped aquafaba. Takes time and patience.

4. Place into individual serving bowls, cover with plastic and place in the fridge 4-6 hours until set.

5. Garnish with berries, rose petals and edible glitter. Enjoy!

Stay tuned for Episode 7 of My Ecokitchen dropping soon!