Vegan Chocolate Mousse

If you beat the liquid from a can of chickpeas (called aquafaba), then it will froth into a meringue. This sure is a breakthrough in vegan cuisine

No eggs, No cream, No gelatin, No cholesterol, No soya, No gluten, No nuts, No avocado, No chai seeds, No coconut cream, No flaxseed, just the magic of commonly used brine, sweetener and dairy-free chocolate, few sprinkles of imagination, and viola-the most delicious airy chocolate mousse.

Ingredients:

• liquid of 1 can of chickpeas ( around 125ml)
• 100g dark chocolate, melted
• 1-2 tsp confectioner's or icing sugar
• a pinch of salt

Method:

Bain marie the chocolate, melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water then remove it. Allow it to cool down whilst you prepare the next stage

Beat the chickpeas liquid with electric whisk until peaks form and you have a meringue, then add the remaining ingredients except the chocolate. Whisk for another 15 seconds.

Now gently fold in the chocolate (make sure the chocolate has cool down) with a spatula until enough to incorporate. Spoon into a cup or mousse bowl.  Put into the fridge for at least 4 hours or overnight.