Here's the recipe for a truly delicious chocolate mousse that is also super easy to prepare.
Before revealing the secret ingredient, I'm going to ask you to keep a VERY open mind! We will in fact be using aquafaba, which is the water in which chickpeas are cooked (it's basically the liquid that remains in the chickpea can or jar). Aquafaba is often thrown away and wasted, despite being an amazing ingredient that behaves exactly like egg whites, making the perfect substitute.
If you feel like trying something new, I promise you won't regret it and you'll be pleasantly surprised!
Ideally, you could prepare some hummus (normal or the beetroot version) the day before or the day you'll prepare the mousse, so that you can truly be zero-waste!
Ingredients (for 4 mousses):
240ml acquafaba
160g dark chocolate (dairy-free)
A splash of plant-based unsweetened milk (I use almond or cashew)
1 tsp lemon juice or apple cider vinegar
1 Tbsp sugar or maple syrup (optional, it depends on how sweet the chocolate you're using is)
Strawberries, raspberries, blueberries or hazelnuts to garnish
Method:
1. Melt the chocolate in a double boiler (if you need to, you can add a splash of plant-based milk) and leave to cool.
2. Drain the chickpeas and place the aquafaba in a bowl, together with the lemon juice (or vinegar), and beat it with an electric mixer until nothing moves when you move the bowl (the more the better).
3. Once the chocolate isn't hot anymore, pour it in the aquafaba and mix with a spatula. Taste it, and if you don't think it's sweet enough, add some sugar.
4. Pour the mixture into 4 small bowls and place them in the fridge for at least 3 hours.
5. Take the mousses out of the fridge and garnish them with strawberries, raspberries, blueberries or hazelnuts.
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