Ingredients
- 100 g / 3,53 oz dark chocolate
- 150 ml / 5,07 fl oz aquafaba (the juice used to cook the chickpeas in tins)
- 1 tablespoon icing sugar
Preparation
Place the aquafaba in a bowl and refrigerate for 10 minutes. Meanwhile, place the aquafaba in a saucepan and reduce by bringing to the boil. Remove from the heat as soon as the first small bubbles appear. Leave to cool.
Beat the aquafaba with an electric whisk (the less powerful the whisk, the more difficult it will be to obtain stiff egg whites). Whisk the aquafaba for 5 minutes. Add the sugar a little at a time while continuing to beat until you have a thick, creamy mixture (it must not fall out when you turn the bowl over)..
Melt the dark chocolate, broken into pieces, in a bain-marie. Gently fold the aquafaba into the melted chocolate using a spatula.
Divide the mousse between glasses or ramekins.
Place in the fridge for at least 1 hour before serving.
