• 140 ml aquafaba (liquid from a can of high-quality chickpeas, about one jar)
• 170 g good quality dark chocolate
• 1 tablespoon golden caster sugar (optional)
• 1 tablespoon plant-based milk

Instructions

• Whip the chickpea liquid (aquafaba) with a hand mixer until it forms stiff peaks. You will see that it has exactly the same texture as egg whites.
• Melt the chocolate in a double boiler (bain-marie) with the milk (or vegan butter), stirring until smooth. Let it cool down for a few minutes until lukewarm.
• Add the sugar, then delicately fold in the whipped chickpea liquid. Use a bottom-to-top motion to ensure you don't deflate the mousse.
• Divide the mixture into small ramekins and leave to set in the refrigerator for about 2 hours.
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