I love the opportunity to make something out of what would normally be discarded. The liquid in a can of chickpeas is called aquafaba, and it has a miraculous ability to act similar to egg whites. I was skeptical at first too, I thought whatever I made with it would still taste like a can of beans. But I have made these mocha pavlovas both ways, with egg whites and with aquafaba and I can hardly tell the difference between them.
So the next time you make hummus, or maybe my chickpea tagine, save the aquafaba instead of tossing it down the sink and you will have a delicious dessert to pair with your meal.
I have found in my experience with aquafaba that it does not keep well. When I have tried saving it in the fridge or freezer for later it will whip up just fine, but it does not hold over time or under heat so it will disintegrate in the oven. I recommend trying to use it within 24 hours of opening the can.
For this recipe, it is very important to keep the aquafaba and the coconut cream cold while you are working with them, heat will discourage proper whipping.
1 tsp apple cider vinegar
1/4 tsp cream of tartar
3/4 cup sugar
1 tsp cornstarch
1/4 tsp vanilla
1 Tbsp cocoa powder
1 Tbsp espresso powder
Coconut Whipped Cream
1 can of coconut cream (full fat coconut milk will also work) - place the can in the fridge the night or 2 before to allow the coconut cream to solidify
1 Tbsp sweetener
1 tsp vanilla
Chocolate covered espresso beans
Pour the aquafaba into your mixing bowl and place in the freezer for 5-10 minutes. Meanwhile preheat your oven to 225° and line a baking sheet with parchment paper.
Remove the aquafaba from the freezer and add in the apple cider vinegar and cream of tartar, then whip on high speed for 4-5 minutes.
Reduce the mixer's speed to medium and add in the in the sugar a little at a time. It's important to go slow here, only add in a couple spoonful's of sugar at at time and wait until it is incorporated before you add more.
When all of the sugar is added increase the speed to high again and whip until the mixture is stiff and glossy, this will take another few minutes. Don't stop too soon or the mixture will not hold well, it's pretty hard to overwhip so don't worry about being too cautious here.
Now add in the cornstarch, vanilla, cocoa powder, and espresso powder and mix on medium until just incorporated.
Spoon or pipe single serving rounds of the mixture onto the parchment lined baking sheet, you should get about 6 rounds. Place in the preheated oven and immediately reduce the heat to 200°. Do not open the door of the oven for the first hour, this could cause cracking or deflation. Bake for 1 and 1/2 - 2 hours until the pavlovas are dry to the touch. Turn off the oven and allow the pavlovas to cool completely in the oven.
While the pavlovas are in the oven make the coconut whipped cream. It is important to place the can of coconut cream in the fridge a day or 2 before so that the cream can solidify and separate from the liquid in the can. Open the can and place the cream into a chilled mixing bowl, reserve the liquid left in the can for another use. Add in the sweetener of your choice, I used maple syrup this time, and the vanilla. Whip on high until smooth and fluffy. Store in a container in the fridge, this will keep for several days.
When the pavlovas have completely cooled serve them topped with the whipped cream and dust with cocoa powder, shaved chocolate and top with chocolate covered espresso beans.
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