adapted from Chelsea Winter’s Super Good.
Ingredients
- 200g good-quality dairy-free eating chocolate
- 1 tbspn just-boiled water
- 1 cup chickpea liquid
- 1tsp lemon juice
To serve
- finely chopped chocolate
- dusting of cocoa powder
| prep | 20 mins |
| serves | 4 |
Prep
Prep four vessels for the mousse.
Chop the chocolate.
Melt the chocolate over a bain-marie.
Add the boiled water to the melted chocolate and stir. Remove the bowl from the heat and leave it to cool while you beat the aquafaba.
Pour the aquafaba to a large mixing bowl. Beat on high speed for about five minutes. Beat until you have a thick, pillowy dough like meringue. When you place the bowl upside down, the fluff should stay put.
Fold a cup of the aquafaba through the melted chocolate to aerate it.
Scrape the aerated chocolate mixture into the bowl containing the remaining aquafaba, and fold lightly with a saptula until combined - a light pillowy mixture. If your mixture seems a runny don’t worry it wll sill set.
Ladie the mixture into the prepared dishes and refridgerate for about 4 hours to set.
When ready to serve, sprinkle with finely chopped chocolate and cocoa.