John Myers
Ingredients for 4 servings:
- 120 g dark chocolate, 70 – 80 % cocoa content
- Aquafaba (egg white substitute), liquid of a 400 g can of chickpeas
- 1 pack of cream stiffener, optional cream stabilizer consisting of starch, etc.
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
vegan, made only from chocolate and aquafaba, super airy and delicious
Roughly chop the chocolate and melt it over a simmering water bath. Then let it cool. Place a colander in a bowl and drain the liquid from one can of chickpeas. Beat the chickpea liquid vigorously with a mixer for a few minutes. When it reaches the consistency of “beaten egg whites,” add a packet of cream stiffener and continue beating until stiff peaks form. Pour the aquafaba egg whites onto the melted chocolate and carefully fold in the chocolate with a spatula. The melted chocolate should be cool by this time; if it’s still too hot, the aquafaba egg whites will fall apart. Divide the chocolate mousse among four dessert glasses and refrigerate for one hour to set.
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