Cooking without egg can be difficult because its unique, protein-rich composition is essential for so many things (cakes, soufflés, meringues etc.). Aquafaba is one of the best egg-white substitutes, and an excellent ingredient in its own right. This tutorial focuses specifically its foaming ability.


Liquid from 1 can of 400g chickpeas (approx. 240ml)
140g dark chocolate
1 teaspoon of cold coffee

1. Start by straining a jar or tin of cooked chickpeas over a bowl
2. To melt the chocolate, create a bain marie by placing a mixing bowl over a pan of gently simmering water
3. Add the coffee to the chocolate before you start melting it
4. Expect it to take roughly 10 minutes
5. Give it a stir to make sure there are no lumps remaining, then remove from the heat
6. It needs to cool down a bit, so this is the perfect time to whisk the aquafaba until there is no movement in the bowl and you achieve stiff peaks
7. At first, the melted chocolate will be much too heavy for anything to be folded into it properly, so use the first spoonful of aquafaba to loosen it
8. Now it should be loose enough to gently fold in the rest, one or two spoonfuls at a time.
9. Once you’ve added the last of it, then it’s worth making sure the mixture is uniform
10. Just spoon into bowls or glasses, depending on how you want to serve the mousse, and leave it in the fridge for a minimum of three hours to ensure a proper set