VEGAN PROTEIN MOUSSE – WITH AQUAFABA!

This recipe has a secret ingredient that will surprise you: bean water! That’s right. Bean water. Bean water that’s been whipped up until it turns into something called aquafaba (here’s a video someone made of aquafaba being made with chickpea water). The ingredients you need to make this mousse are as follows:

  • Bean or chickpea water (i.e. the liquid you get after draining a can of unsalted black beans; note: you can use kidney bean water too, or chickpea water!)
  • Protein powder
  • Dark chocolate 
  • Maple Syrup (note: you could sub this with agave syrup or coconut sugar)

I know you might be thinking “that sounds gross.” Bean water, after all, is something most of us throw away when we open a can of beans or chickpeas. We think of it as waste. But guess what? It doesn’t need to be wasted! This recipe is a perfect example of how amazing bean water can be.

I actually made the recipe twice. The first time… well…. the first time was an absolute disaster. It was a total fail and my kitchen looked like a war-zone when I was done with my failed mousses (side note: anyone else feel like the plural of mousse should be miesse?) I also banged my finger on my tripod after attempting – and failing – to film the whole recipe so, after my first go at this, the scene at my house looked like this:

Protein Pow Recipes

After spending a while on the couch nursing my thumb (which by the way, is fine now) and feeling sorry for myself,, I did a bit of googling to understand what went wrong (more on this below). I then rolled up my proverbial sleeves, stood up, took out a new can of beans, and POW: I went for it a second time.

In a way, it’s actually good, you know? That I messed up as bad as I did the first time because I learned a lot of important lessons that you should know before you dig into this recipe.

The lessons are these: 

1. Make sure you whip your bean water until it’s as ‘peaky’ as possible (i.e. you want it to be as close to stiff-peaked egg whites as possible). The first time I whipped the bean water for only 5-8 minutes and this was a mistake because my bean fluff (aka aquafaba) ended up too watery. The second time I went for a full 20 minutes and that worked beautifully!

2. Make sure your chocolate is cool enough when you fold it into your bean fluff. You want it to be at room temperature. If it’s too hot, it’ll not mix well with the fluff and if it’s too cold, it’s just clump up in the fluff and you’ll end up with a grainy mess (as I did the first time). 

3. Don’t use a protein powder that has ‘stuff’ in it. I made the mistake of using one with seeds in it the first time and that didn’t work out at all because the chocolate + protein mixed up weirdly with the bean fluff and the end product was nasty. Use a protein powder that’s smooth instead – I used a veggie one but you can try whey too. As long as it doesn’t have seeds etc. you should be fine. 

Ready for the recipe? Here you go!

Protein Mousse Recipe

VEGAN PROTEIN MOUSSE – WITH AQUAFABA!

Yield: 4 Servings

Ingredients

  • 1 can of beans (note: you can use black beans, kidney beans, or chickpeas – just be sure they’re in unsalted and unflavored water!)
  • 1 bar (100-150g) of dark chocolate (I used 100g but you can use more, it depends on how chocolatey you want your mousse!)
  • 1 tbsp veggie protein powder
  • 1-2 tbsp maple syrup, agave syrup, coconut sugar or xylitol

Instructions

  1. 1. Open a can of beans and pour your bean water in a bowl. Note: I’ve read about people adding a 1/8-1/4 teaspoon of cream of tartar to the bean water to make it easier to fluff. I haven’t tried this but I’m curious.

    2. Melt your chocolate in low heat. Once melted, let it cool a bit and add your protein powder + syrup/coconut sugar/xylitol. Mix it around with a spoon until the melted chocolate is nice and smooth (note: you don’t want this to be a thick batter – you want the chocolate to stay runny and smooth).

    3. Using a standing or handheld electric blender, whip your bean water for 15-20 minutes until your mixture is fluffy and thick. Be careful not to overwhip! As soon as you get stiff peaks, stop whipping.

    4. Fold in your cooled down but still melted chocolate + protein + sweetener mixture.

    5. Divide into 4 ramekins and refrigerate for an hour.

    6. Take out, dig in, and be amazed at what you just made. WITH BEAN WATER!

Notes

  • Make sure you whip your bean water until it’s as ‘peaky’ as possible (i.e. you want it to be as close to stiff-peaked egg whites as possible). The first time I whipped the bean water for only 5-8 minutes and this was a mistake because my bean fluff (aka aquafaba) ended up too watery. The second time I went for a full 20 minutes and that worked beautifully!
  • Make sure your chocolate is cool enough when you fold it into your bean fluff. You want it to be at room temperature. If it’s too hot, it’ll not mix well with the fluff and if it’s too cold, it’s just clump up in the fluff and you’ll end up with a grainy mess (as I did the first time).
  • Don’t use a protein powder that has ‘stuff’ in it. I made the mistake of using one with seeds in it the first time and that didn’t work out at all because the chocolate + protein mixed up weirdly with the bean fluff and the end product was nasty. Use a protein powder that’s smooth instead – I used a veggie one but you can try whey too. As long as it doesn’t have seeds etc. you should be fine.

Ps: if you want to try another one of my protein mousses (miesse?) check this one out!

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