Chocolate mousse with an ingredient you'll never guess...make it for your family and friends to see if they can work it out!
We created this recipe for our partner Zanussi to celebrate British strawberries while they’re in season. Let us know if you make it!
- 2 bowls
- small saucepan
- electric hand whisk
- 150g vegan dark chocolate
- drained 400g can chickpeas - aquafaba
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon soft brown sugar
Put the chocolate in a bowl over a pan of gently simmering water. Leave until the chocolate has melted. Take off the heat and leave to cool slightly.
Drain the chickpea water, aquafaba, into a bowl. Add the lemon juice as this helps to stabilise the chickpea water.
Using an electric whisk, whisk the aquafaba for 15-20 minutes until you have stiff peaks – yes, you really need to whisk for this long, it must be really stiff before you add the other ingredients. You should be able to tip the bowl upside down, this is how you know it’s ready!
Add the vanilla, sugar and cooled chocolate and gently fold to mix together until you have a chocolate mousse. Pour into glasses or bowls.
Chill for a few hours in the fridge, until set.