This decadent chocolate mousse is made from a handful of ingredients, including aquafaba – now you’ll have even more reason to save your chickpea water!

(Serves 3)

You’ll need:

100g dark chocolate
Liquid from a 400g tin of chickpeas (aquafaba)
2½ tablespoons sugar
1 teaspoon vanilla extract
Pinch of salt
Handful of blueberries to serve

Here’s how:

  1. Pour hot water into a pan until it’s about 3cm deep and bring to the boil.
  2. Reduce the heat to a simmer and put a heatproof bowl on the top of the pan, ensuring the water doesn’t touch the bottom.
  3. Break 85g of the chocolate into the bowl and let it melt. Remove and allow to cool.
  4. Pour the aquafaba into a large bowl and use an electric beater to whisk the liquid for 10-15 minutes. It will gradually firm up. Stop when the mixture makes stiff peaks when you lift out the beaters.
  5. Fold in the melted chocolate, sugar, vanilla extract and salt. Make sure you don’t beat out too much air.
  6. Spoon the mousse into serving glasses or bowls and chill in the fridge for two hours.
  7. Grate the remaining chocolate.
  8. Dress the individual mousses with a handful of blueberries and the grated chocolate and serve!
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