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Title: Chickpea Chocolate Mousse
Categories: Dessert, Vegan
Yield: 6 Servings

200 g High-quality dark chocolate
- (at least 70%);
- broken into pieces
120 ml Aquafaba
100 g Caster sugar
1 ts Vanilla extract
Plant-based whipped cream
Pistachios; roughly chopped
Raspberries

Preparation time: 30 minutes

This chickpea chocolate mousse is made with only four ingredients:
aquafaba, vegan dark chocolate, caster sugar, and vanilla extract.
It's best served with plant-based whipped cream, pistachios, and
berries.

Melt the chocolate:

Melt the chocolate in a heatproof bowl set over a pan of simmering
water. Stir occasionally until smooth and fully melted. Remove from
the heat and let it cool slightly.

Whip the aquafaba:

In a large, clean mixing bowl, use an electric mixer to whip the
aquafaba until stiff peaks form. This should take 5 to 10 minutes.
Ensure your mixing bowl and beaters are free from any grease or oil,
as this can prevent the aquafaba from whipping properly.

Mix:

Gradually add the sugar to the whipped aquafaba, continuing to whip
between each addition until the sugar is fully dissolved and the
mixture is glossy.

Add the vanilla extract, then very gently fold the slightly cooled
melted chocolate into the whipped aquafaba mixture. Be careful not to
deflate the mixture; fold until fully combined and smooth.

Chill Spoon the mousse into individual serving glasses or bowls, then
refrigerate for at least 2 hours, or until set.

Serve:

To serve, top each mousse with a dollop of whipped cream, a sprinkle
of chopped pistachios and a few fresh raspberries, then enjoy.

Storage:

Store leftover mousse in an airtight container in the refrigerator
for up to 3 days. While not ideal for texture, the mousse can be
frozen for up to 1 month.

Thaw in the refrigerator before serving.

Recipe by Alessandro Vitale

Recipe FROM: <https://plantbasednews.org/veganrecipes/desserts/
chickpea-chocolate-mousse/>

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