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Chocolate mousse

Chocolate mousse

Method:

Melt the chocolate bar by placing broken up pieces into a bowl, and placing this over a pot of boiling water.
Allow the melted chocolate to cool slightly (but not harden).
Meanwhile, drain a can of chickpeas, and whisk up the liquid brine with an egg beater until thick, white, and foamy. Whisk until stiff peaks are formed.
Pour the melted chocolate into the whisked aquafaba, and (very briefly) whisk again straight away until completely blended. You want to do this part quickly, so the chocolate doesn’t set and become grainy inside the mousse. Add the vanilla essence and whisk again.
Pour into individual serving glasses or pots, garnish with fresh mint, shaved chocolate or berries.
Place in the fridge for 3 hours or overnight until set.

Ingredients:

Liquid from a 400mL can chickpeas unsalted

125 g dark dairy-free chocolate

3 drops of vanilla essence

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