| Prep Time | 10 minutes |
| Servings |
jars
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Ingredients
- 1 can chickpeas you will need only the liquid which is about 1 cup
- 120 g dark chocolate
- 1 tsp Vanilla Extract
- whipped coconut cream or non-dairy yogur to serve
Ingredients
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Instructions
- Break the chocolate into smaller chunks. Melt your chocolate in a bowl placed over a pan of simmering water.
- Once the chocolate has melted, mix with a spoon or small whisk until creamy. Take the bowl off the heat and allow it to cool down a little.
- Open a tin or glass of chickpeas and drain the chickpea water into a large measuring jar or bowl and, if desired, add vanilla extract.
- Using an electric hand mixer, beat the Aquafaba until whipped and stiff peaks form. This can take about 7-10 minutes.
- Once the chocolate has cooled down sufficiently, gently fold it into whipped aquafaba using a spatula.
- Divide the mixture into 4 glasses, stirring the mixture between putting it into the glasses.
- Place them into the fridge for 3 hours at least.
- Serve with whipped coconut cream or non-dairy yogurt.
Recipe Notes
- If you want the chocolate mousse sweeter, you can add any sweetener (erythritol, maple syrup, stevia, agave syrup) gradually, while whipping the whole time. I didn´t add any sweetener.
- Make sure the bowl and utensils you’ll use to whip aquafaba are completely grease-free as it can prevent aquafaba from reaching stiff peaks.
- Don’t be afraid of whipping too long because aquafaba cannot be overwhipped.