Decadent Dark Chocolate Vegan Mousse

This mousse is made with "aquafaba" a fancy word for chickpea water. This replaces the whipped egg texture in regular chocolate mousse.

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 Ingredients:

• Liquid of canned chickpeas (large 800g can = 400ml juice)
• 200/250 g dark chocolate (at least 70%)
• 1 tsp icing sugar (optional)
• 1 heaped tsp cacao powder (optional)

Directions:

• Melt your dark chocolate (over the stove of simmering water or in the microwave)
• Use an electric whisk to beat the chickpea liquid until it forms a meringue- like texture (about 2 minutes)
• add the icing sugar in slowly and the cacao powder
• fold in the melted chocolate (once it has cooled slightly) and whisk for another minute
• Place in the freezer for a few minutes to chill the mousse. 
• Serve with berries on top

Try to make sure that the chickpea brand you are using is briny enough so that the mousse does not separate. Pour the finished product into dishes and place directly in the fridge or freezer before eating.

More Uses for Aquafaba