Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 6 oz. bittersweet chocolate (60% cacao)
• 1 (15 to 16 oz.) can chickpeas
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 1 tsp. vanilla extract

Directions

1. Break up chocolate. Melt in a double boiler. Scrape into another bowl and let cool a bit.

2. Pour chickpeas through a strainer, catching liquid in a wide measuring cup Save chickpeas for anther recipe (such as Indian-style Vegetable curry). Measure 3/4 cup liquid (this is aquafaba) into the bowl of an electric mixer.

3. Whisk cream of tartar into aquafaba. Using the electric mixer, whisk until white and foamy, about 1 minute. Slowly cascade in sugar, whisking constantly, to glorious sturdy peaks, about 4 more minutes. Whisk in vanilla.

4. Using a soft spatula, gently and thoroughly fold chocolate into meringue. Heap into a serving bowl. Cover and chill 2 or more hours.

5. Scoop into small bowls. If you like, garnish with orange zest, a few candied nuts, or if no vegans are looking, whipped cream.

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