Vegan chocolate mousse
Ingredients
- 180 g dark baking chocolate
- 150 g chickpea juice you can use either the juice from a tin of ready cooked chickpeas or use the cooking juice from chickpeas you cooked yourself
- 50 g icing sugar
- 1 pinch of salt
Instructions
- Cut the chocolate into pieces and melt it in a bain-marie. Let it cool down.
- Pour the chickpea juice and a pinch of salt into a bowl.
- Beat the juice like egg whites with an electric mixer.
- Add the icing sugar gradually and increase the speed as you go.
- Whip for about 10 minutes. You should obtain a kind of white foam, more or less firm (certainly less than snow whites). But as it cools, the mousse will become firmer.
- Then add the melted chocolate and mix gently.
- Pour the mousse mixture into small ramekins and leave to cool for at least 4 hours in the refrigerator or overnight.
- Enjoy the mousses as soon as they are removed from the refrigerator.
Notes
You can of course add various ingredients to the mousse: hazelnut chips to sprinkle on top of the mousse, pistachio paste or chestnut cream to mix with the chocolate are some of the many possibilities...