160mlaquafaba the water drained from one can of chickpeas
165gdark chocolate we used 67% cocoa solidsvegan and sweetened with coconut flower sugar
25gcoconut oil 30 g – 60 g coconut sugar or maple syrupoptional / depending on desired sweetness
Melt the chocolate over bain marie at a medium temperature (45 degrees Celcius). Once melted add in the coconut oil and your choice of sugar (if using) and mix. Take off the heat.
Drain the tin of chickpeas and pour the liquid into your mixer (or beat by hand, but this is quite a workout!). Whisk on high speed for about 5 minutes or until it turns white and firm in texutre. Wait until it forms peaks when you lift the whisk out.
Gently add the chocolate and coconut oil mix to the aquafaba, folding it in carefully until the mass is homogenous. (Make sure here you don’t overmix or you will lose the air bubbles inside that give mousse its light texture)
Pour or pipe into ramekins or small glasses and place in the fridge to set. Remove 15 minutes before serving. Garnish with anything you like – from strawberries to hazelnuts, this is a versatile dessert. For a light, airy texture – this dessert is best eaten cold.
Fridge setting time: 2 hours
Recipe by Rhythm108.com
A small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!