This one is a game changer! Although I haven’t yet perfected this recipe, Im sure you budding vegan cooks will sure be able to! I had to share this because it was my first attempt, it was edible and it was very tasty.
Ingredients needed :
- Aquafaba from 1 tin of unsalted chickpeas (of course you can make your own but we don’t have time for that)
- 1 Bar of vegan dark chocolate (the more expensive the better)
- Cream of tartar (for firm soft peaks)
- If you want to be adventurous orange flavouring/vanilla extracts
Instructions to this masterpiece and party pleaser…
Start by adding your chickpea juice to a plastic bowl along with a quarter teaspoon of cream of tartar (at this point add the orange flavouring or vanilla favouring to the chickpea juice) with an electric whisk until it has formed firm peaks, just like egg white would form firm peaks once whisked. The Juice should turn from a liquid consistency to a firm foamy consistency, and will be brilliant white in colour.
Then melt your dark chocolate, I melted mine in the microwave, however you can use a glass bowl over boiling water until the chocolate is melted and silky.
Commence by slowly adding the chocolate to the firm aquafaba mix, this is the most important step, do not over fold the mixture and do not add too much melted chocolate when doing this. Otherwise the mixture will split and turn back into a liquid and you will be left with a chocolate chickpea liquid. And we don’t want that, do we?
Ok once this is completed, and you have a chocolate mousse add it to champagne flute glasses, or any container of your choice! And pop it into the fridge, some people say it should set within 30 minutes – 1 hour, however I keep mine in the fridge over night.
Once set, serve with granola, biscuits or just eat it how it is… I added desiccated coconut on top of mine