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.
for more you can visit my Royal Chilll
by RoyalChillblog