4 people | Prep: 30 minutes Chill: 5 hours | vegan | gluten-free
Ingredients
Water from a jar of 350g chickpeas (about 130g aquafaba). Do not use canned chickpeas as they are often very salty and full of additives. Look for a glass jar, reduced in salt such as the Alnatura chickpeas.
100g of 70% dark chocolate, sweetened
7g cocoa powder
15g agave or liquid sweetener of choice
Instructions
Break the chocolate into small chunks and place them in a glass bowl with agave. Place the bowl over a water bath and allow the chocolate and agave to heat up and combine. Once the chocolate has melted mix it gently and allow the mixture to cool down for 10/15 minutes.
Open your jar of chickpeas and drain the chickpea water into a bowl. The 350g jar should give you about 130g of aquafaba. Keep the chickpeas for another use.
Using an electric whisk, whip the chickpea water into stiff peaks. The best way to tell if you have achieved this is to invert the bowl with whipped aquafaba. You may want to add a teaspoon of lemon or vinegar to stabilize the foam. if it slides down even a tiny bit, you are not there yet – keep on whipping until it does not move at all. As opposed to egg whites, aquafaba cannot be over whipped.
Pour the melted chocolate into whipped aquafaba using a silicone spatula then sift the cocoa powder in the mixture. Fold everything together gently until smooth. The mixture may deflate a little but it’s normal.
Divide the mousse 4 ways and pour in your dessert containers. (I used tea cups for originality when serving!)
Set in the fridge for at least 5 hours so the mousse can set and the chocolate flavors will come out.
Garnish with pomegranate seeds and sprinkle with granola or enjoy as is!