Aquafaba Mousse

• Chickpea Juice (other legume juices can be used) from 1 tin of tinned chickpeas – around 130g
• 100g dark chocolate – 70% cocoa
• 2 1/2 tbsp fine sugar. Icing is good. I sometimes whizz up some golden caster sugar until as fine as icing sugar.
• 1 tsp vanilla extract
• Pinch of Salt

Method

Chop up the chocolate into small pieces to help it melt evenly then melt the chocolate over a bain-marie.

Whisk the aquafaba until you reach stiff peaks. Takes a while is using a hand whisk. Much quicker with electric whisk but it’s easier to go past stiff peaks this way.

Gently fold into the other ingredients trying not to deflate the airy aquafaba.

Gently spoon even amounts into glasses or ramekins and put int he fridge for 2 hours until stiffened and chilled completely.

Grate a bit of chocolate over the top before consuming.