RECIPE | by @vanillacrunnch
INGREDIENTS
• 1 can of chickpeas (you will need only the liquid which is about 1 cup)
• 1 cup (120gr) roughly chopped dark chocolate
• 2 tbsp coconut nectar (substitute with maple syrup or agave syrup)
• ½ tsp vanilla extract (optional)
INSTRUCTIONS
Aquafaba Chocolate Mousse
1. Check notes before you start (see below)
2. Melt your chocolate in a bowl placed over a pan of simmering water (or microwave).
3. Add the coconut nectar (alternative: maple or agave syrup) and vanilla (optional).
4. Let chocolate cool down while you prepare the next step.
5. Mix the liquid of your chickpeas with an electric whisk (or blender)* - whisk until you can turn the bowl upside down without anything falling out.
6. Gently fold in the chocolate with a spatula, and very slightly stir it.
7. Pour into bowls and place in the fridge. The mousse is ready to eat within 1 hour. Enjoy!
NOTES
1. Make sure you use soap and oil-free whisk, bowls, and cutlery.
2. Note that if not using a strong blender or mixer you might have to mix the Aquafaba longer than the recipe instructions says.
3. Before mixing, I put the aquafaba in my freezer for a couple of minutes until it was at freezing temperature. This resulted in the aquafaba forming stiff peaks in less than 3-4 minutes. Enjoy!💛
For more details : Simple & Vegan Chocolate Mousse