Recipe cards
makes 4
prep 10 mins
2-3 hours to set
Aquafaba is the viscous liquid obtained from cooking chickpeas. Due to its ability to mimic egg whites, aquafaba can serve as a substitute for meringues and mousses.
INGREDIENTS 150ml chickpea wate r (Aquafaba) 1 tsp lemon juice 140g dark chocolate 2 tsp coconut oil 2 tbsp caster sugar
TO SERVE Grated chocolate Fresh raspberries Desiccated coconut
METHOD Place the chocolate and coconut oil in a glass bowl over a pan of simmering water. Ensuring the bowl doesn’t touch the water. Once the chocolate looks melted, stir it, checking for any lumps. Take the bowl off the heat and allow the chocolate to cool. Next, pour the chickpea water into a food processor and whisk on a high. Add the lemon juice (This helps the mixture form stiff peaks) and continue to whisk. Once the mixture thickens,
add the sugar, a little at a time. When the texture is smooth and silky, stop whisking.
Check the chocolate has cooled, then a little at a time, gently fold it into the mixture. Divide the mixture between four small ramekins or glasses. Stir with a toothpick to ensure the mixture is even. Chill in the fridge for 2–3 hours to set. To serve, grate over some chocolate, add raspberries and sprinkle with desiccated coconut.
Fluffy chocolate mousse
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