If you’re cooking your valentine a meal this evening, why not try this chocolate, pistachio and sea salt mousse for dessert.

Makes 6


chocolate pistachio sea salt mousse



  • 1x 400g tin cooked chickpeas in water
  • 3 tbsp caster sugar
  • 35g (1/3 cup) cacao powder
  • 1 tsp vanilla extract or powder
  • 80ml (1/3 cup) maple syrup
  • 2 large, ripe avocados, peeled and blended to a puree
  • 50g (½ cup) pistachios, shelled and chopped
  • ½ tsp sea salt flakes, plus a little extra for decoration



  1. In a large bowl, whisk the aquafaba (the liquid from the tin of chickpeas) to stiff peaks. Add the sugar and whisk again until incorporated.
  2. In a separate bowl, mix together the avocado, cacao, maple syrup, vanilla, pistachios and salt until thoroughly combined and there are no lumps.
  3. Add a large spoonful of the whipped aquafaba to the chocolate mix and stir together. Gently fold in the rest of the aquafaba until you have an even, fluffy  mousse.
  4. Carefully spoon into serving glasses or ramekins and refrigerate until ready to serve.
  5. Sprinkle over a few pistachios, a little salt and some edible rose petals if available.


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