Aquafaba Chocolate Mousse
Yield: 6 servings
Active Time: 10 minutes
Total Time: 2 hours
6 ounces dark chocolate
1 (15-ounce) can unsalted chickpeas
¼ cup granulated sugar
¼ teaspoon cream of tartar
¼ teaspoon sea salt or to taste
2 teaspoons vanilla extract
Pinch ground cinnamon
Granulated Coffee – for mocha flavor
Whipped coconut cream
Cacao nibs or toasted almonds
Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl, and let cool slightly.
Drain chickpeas, reserving the liquid (or aquafaba) and saving the beans for another use. This should provide about 3/4 cup liquid.
Place in a clean mixing bowl and the sugar and let sit for 10 minutes to dissolve the sugar. Add cream of tartar and salt.
Use a hand or stand mixer and beat on high until soft peaks form.
Whisk in vanilla.
Gently fold 1/3 of whipped aquafaba into chocolate, and then fold in the rest in two more equal portions.
Divide mixture between 6 small ramekins or serving glasses. Cover with plastic wrap and let set in fridge for 2 hours. Garnish before serving.