Categories: desserts- puddings -mousse- flan

Ingredients

• liquid from 1 (15 oz.) can chickpeas
• 1 tsp. cream of tartar
• 3 1/2 oz. vegan chocolate, either dark or nut-milk chocolate
• maple syrup, stevia or sugar, to taste, optional
• optional garnish: chopped fruit or nuts

Directions

1. Drain the chickpea brine (aquafaba) into a medium-size bowl and save the chickpeas for another use.
2. Using an electric mixer with a whisk attachment, beat the aquafaba 10 to 15 minutes, or until stiff peaks begin to form. When you can tip the bowl upside down without the aquafaba moving, add the cream of tartar and beat to incorporate. Place the whisked aquafaba in the refrigerator to chill.
3. Melt the chocolate in a double-boiler set over simmering water. After a few minutes, the chocolate should be melted; stir with a wooden spoon until silky and glossy. Set aside to cool; add sweetener, if using.
4. When the chocolate is cooled but still molten, add a dollop of the whisked aquafaba. Gently-very gently- fold it into the chocolate. Continue this process with the rest of the aquafaba until there is none left. You will notice the mousse will gain a lot of volume. It’s important that you complete this step slowly so as not to beat the air out of the whisked aquafaba.
5. Pour the mousse into 4 little pots or cups. Refrigerate for at least two hours to set. Garnish as desired just before serving.

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