Chill the can of chickpeas overnight in the fridge.
Melt the chocolate by placing broken up pieces into a ceramic bowl and placing this over a pot of boiling water.
Allow the melted chocolate to cool slightly (but not harden).
Meanwhile, drain the chickpeas retaining the liquid (aquafaba). Whisk up the liquid brine with a hand or standing beater, until stiff peaks form (about 10-15 minutes).
(If you don’t have a beater, a blender works fine!)
Pour the melted chocolate and vanilla drops into the whisked aquafaba, and whisk for a further 5 minutes. The mixture should be stiff (BUT if it turns to liquid it will still set okay!)
Scoop/pour the mixture into 4 individual serving glasses or pottles, before placing in the fridge to set for at least 3 hours.
Once set, garnish your mousse with mint leaves and berries – and enjoy!
Liquid from 400ml can chickpeas (unsalted) chilled in the fridge overnight
125 g dark, dairy-free chocolate (e.g. half a block of Whittaker’s dark chocolate)
3 drops of vanilla essence
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