Following on with my adventures with aquafaba, first I made meringues and now chocolate mousse. Super easy when you can whip up the aquafaba (chickpea brine) real good with the electric mixer.
Serves 2
100g dark chocolate
1 tsp vanilla extract or seeds from one vanilla pod
aquafaba from one can drained chickpeas, about 1/2 cup
1/8 tsp cream of tartar
Melt chocolate over a bain marie. Using an electric whisk, beat the aquafaba with cream of tartar until soft peaks form. Add vanilla and mix in slowly. Spoon in a couple of tablespoons of the melted chocolate and mix to loosen the meringue. Then fold in the rest of the chocolate into the meringue. Divide into 2 ramekins or glasses.
Serve with toasted almonds, fresh or freeze dried berries. The mousse is quite rich so the tart fruit works well for this dessert.