Usually when we open a can of beans, we drain then rinse them to get rid of the brine. Next time instead of wasting this protein filled brine from white canned beans such as chickpeas (garbanzo beans), cannellini, navy, borlotti, lima beans etc., use it to make this lighter gluten free egg free chocolate mousse.

The fancy name for white bean brine is aquafaba and in this case is used in place of egg whites, which is a bonus for those allergic to eggs.

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