Aquafaba Chocolate Crèmeux

Whoever came up with the idea of utilizing the liquid that is typically drained from a can of chickpeas, otherwise known as aquafaba, is brilliant. This cooking liquid (specific to chickpeas, not other legumes) was discovered to be a great substitute for egg whites by non-other than a French musician back in 2019, or so the story goes. This is a great, vegan alternative for making meringues or other treats for those following a 'plant-forward' diet, or a fun option if you've recently used chickpeas in another recipe. While we are definitely meat-eaters around here, the foodie in me is always game to try new things in culinary world.

This simple, 4-ingredient crèmeux will literally blow your mind, with its creamy, light and fluffy texture. It's slightly richer than a mousse, but not as thick as a traditional pudding. A small portion is all you need, due to the richness of the dark chocolate with its sweetness coming from maple syrup. It's ideal if you need a dessert that everyone can enjoy, especially if inviting vegan friends and family to dinner, without sacrificing decadence and flavor.

---

INGREDIENTS:

• 6-8 oz Liquid Aquafaba, from 1 15-oz can of Chickpeas, liquid drained and reserved
• 1 Tbsp. Lemon Juice (From ½ Lemon, Squeezed)
• 2 Tbsp. Maple Syrup
• 6 oz. 70% Dark Chocolate, Finely Chopped
• Fresh Raspberries for garnish optional

INSTRUCTIONS:

Step 1) Gather all of your ingredients. Once you've strained your chickpeas, set those aside for another use, reserving just the liquid (the aquafaba) from the can for this recipe.

Step 2) To the bowl of a stand mixer fitted with the wire whip attachment, add the aquafaba, lemon juice, and maple syrup. Beginning on the lowest setting and steadily increasing to full power, mix the ingredients together until stiff peaks form, about 10 minutes.

Step 3) In the meantime, melt the chocolate in a microwave-safe bowl for 30-second intervals until fully melted and the consistency is silky smooth (you don't want any pieces of chocolate remaining). This usually takes a total of 1 minute, mixing with a spatula. Allow to cool while the rest of the crèmeux is mixing.

Step 4) Once you've hit stiff peaks (you'll be able to turn the whip upside down and the tip of the mixture holds its shape without drooping), begin drizzling in the cooled, melted chocolate in a soft stream while your mixer runs on its lowest setting. Once all of the chocolate has been added, gently fold the ingredients together to ensure everything has been well mixed and there are no streaks of white.

Step 5) Spoon the crèmeux equally among 6 ramekins. Lay the prepared dishes onto a small baking sheet and cover the entire top tightly with plastic wrap. Place the tray into the refrigerator for a minimum of 3 hours.

Serve chilled, topped with a dollop of fresh whipped cream and a raspberry, if desired. This is also an easy dessert to make in advance and store overnight. Enjoy within three days!

---